Production and sensory evaluation of composite jam produced from four (4) different tropical fruits apple, pineapple, orange and banana

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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.

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