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PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
ABSTRACT
Composite jam was produced from four different tropical fruits – pineapple, apple, orange and banana at different proportion. Four difernt samples were produced with the following proportion sample A 70% pineapple and 10% of banana, apple and orange. Sample B 70% banana, 10% pineapple, apple and orange. Sample C 70% apple, 10% orange, pineapple apple and banana. Sample D 70% orange. 10% pineapple, banana and apple. The final product was subjected to sensory analysis using multiple comparism method. Sample A which comparize of 70% pineapple pulp was rated best in term of colour spreadability, and General Acceptability while sample B, C and D was rated best in term of texture, taste. However statistical analysis revealed that there is no significant different among the four sample.
TABLE OF CONTENT
Page
Title page i
Certification ii
Dedication iii
Acknowledgement iv
Table of content v
CHAPTER ONE
1.1 Introduction 1
CHAPTER TWO
2.0 Literature Review 2
2.1 Apple (Apricot) 2 – 8
2.2 Pineapple (Ananas Sativus) 8 – 12
2.3 Orange (Citrus Sinensis) 12 – 17
2.4 Banana (musa Acminate) 17 – 19
CHAPTER THREE
3.0 Materials and Method 20
3.1 Materials 20
3.2 Methods 20
3.2.1 Sample formulation 20
3.2.2 Production Composite Jam 21
3.2.3 Production flow chart of composite Jam 22 – 23
Appendix I 24 – 27
Appendix II 28 – 30
Appendix III 31 – 33
Appendix IV 34 – 36
Appendix V 37 – 39
CHAPTER FOUR
4.0 Results & discussions 40
4.1 Results variance ratio ‘F’ calculated ‘F’ Tabulated 40 – 41
CHAPTER FIVE
5.0 Conclusion & recommendation 42
5.1 Conclusion 42
Recommendation 42
References 43
CHAPTER ONE
1.1 INTRODUCTION
Jam is a shelf-stable food product from fruit pulp, pectin and sugar cooked to form a gel. Fleshy or pulpy fruits such as pineapple, pawpaw, orange, Apple, banana and mango etc or combination of these fruits are usually employed. Good jam has a soft even consistency without distinct part of fruit, a bright colour, good fruit flavour and jam jellied texture that is easy to spread but has no free liquid. (Nickerson 1998)
Jam is a form of fruit preservation through the use of high concentration of sugar, hence jam can be classified as sugary food, and however their quality characteristics may be more easily determined from their relationship with fruit rather than with sugar. It is the product made by cooking fruit pulp to a suitable consistency. (Nickerson 1998)
Perfectly ripe and unblemished fruits are suitable for jam production because they have the best levels of pectin and a finest flavor. Pectin is important to the jam’ set, low pectin fruit like strawberries need extra pectin (from peel of unripe lemon or pectin enriched sugar) to attain a spreadable consistency.
Composite jam i.e. combination of two or more fruits to produce jam such as mango, pawpaw, pineapple, etc improve the nutritive content of the final product and as well create food variety for breakfast menu. Although producing of composite Jam requires careful handling and good technical know how which in the long run is a beneficial and worthwhile venture.
The aim and objective of this research work is to produce four types of composite jam from combination of Pineapple, Apple, Orange and Banana at different proportion and carry out sensory evaluation to determine which of the fruit combination is most preferred as suitable composite jam by panel of judges
PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA