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ISSN 2278-2540 | DOI: 10.51583/IJLTEMAS | Volume XIV, Issue III, March 2025

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Production and Quality Evaluation of Jam Produced from Pineapple

Fruit

Ukozor, Alphonsus U.C.,

Adedokun, I. Ishola, Mbah, C.A. and

Alaoma, Victor O

Department of Home Economics & Hospitality Management, Alvan Ikoku Federal University of Education, Owerri

Department of Food Science and Technology, University of Agriculture & Environmental Sciences Umuagwo, Imo State

*Corresponding Author

DOI : https://doi.org/10.51583/IJLTEMAS.2025.140300045

Received: 10 Feb 2025; Accepted: 18 Feb 2025; Published: 17 April 2025

Abstract: Production and quality evaluation of jam produced from pineapple fruit was carried out. A sample of jam was made from

fresh pineapple fruit and a conventional fruit jam was procured from the open shelf market. Both samples were subjected to quality

evaluation which included physico-chemical, minerals, vitamin A and vitamin C and sensory properties evaluation. Statistically,

student T-test was used to analyze results obtained from physico-chemical and sensory analyses. The results obtained in this work

showed that mean values of physico-chemicals, minerals and vitamins studied were different (p<0.05) as compared. Physico-

chemical properties: 19.76% moisture, and 1.04% crude fiber of prepared pineapple jam were significantly (p<0.05) higher than

17.01% moisture and 0.88% crude fiber of conventional fruit jam sample. Minerals such as 3.58mg100g

-1

magnesium, 5.07mg100g

calcium, 4.83mg100g

-1

potassium and 0.85mg100g

-1

iron of prepared pineapple jam were higher than (mg100g

-1

) 2.45, 3.85, 1.71, and

0.33 of the same minerals content of conventional fruit jam. However, 2.56 µgg

-1

β-carotene content of conventional fruit jam was

higher compared with 1.73 µgg

-1

β-carotene prepared pineapple jam but lower in vitamin C 7.61mg/100g. Sensory evaluation showed

that prepared pineapple jam sample with mean score 7.50 overall acceptability was preferred well than conventional fruit jam sample.

Indication from this study revealed that homemade or laboratory prepared jam from pineapple fruit can compete favorably with

conventional or imported jam in the market.

Keywords: Production, quality evaluation, pineapple, jam

I. Introduction

Background Information

Several types of fruits have been used in adding more nutritive value to food product such as jam. Jawaheer, (2013) stated that jams are

a preserved mixture of fruit boiled with sugar and allowed to congeal. It can further be produced by preservation of fruits which are

canned or sealed. 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, orange and mango etc or combination of these fruits are usually employed in the production of jam, (Madhave &

Pushpalatha, 2012)

Jam is often spread on bread, biscuit and ice-cream for delicious consumption. In addition, it is observed, according to Jawaheer,

(2013), that good jam has a soft consistency and a distinct part of fruit with a bright colour, flavour and jam-jellied texture. Jams are

fruits preserved through the use of high concentration of sugar. It is most often classified as sugary food, and their quality

characteristics may be more easily determined from their relationship with fruit rather than with sugar.

Jones and Layner, (2003) reported that the sugar and the fruits used in producing jam vary according to the type of fruit and its

ripeness. When the temperature of the mixture reaches 104

C, the acid and the pectin react with the sugar. In a similar note, 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 (Blitz, & Grosch, 2004).

The production of jam from tropical fruits helps in improving the nutritive content of the final product obtained from the varieties of

fruits used in the production, ensuring food variety for breakfast menu and other purposes. (Galkowska & Zagorska, 2010). Tropical

fruits are examples of fruits grown in Asia, Africa, South America and other parts of North America. The tropical fruits are rich in

carbohydrate; vitamin, mineral and fiber. Examples of tropical fruits include papaya, mango, banana, guava, and pineapple.

According to Luís et al, (2017) and Pem & Jeewon, (2015) fruits are recommended for a well-balanced diet. Fruits are important and

very necessary in the daily diet of households. Many fruits are perishable; they cannot stand a long time before getting rotten.

However, inadequate consumption of fruits may cause lack of some essential nutrients in the body and increase in post-harvest losses

Recently, it has been observed that rotten fruits are dumped in refuse dumps along the market areas which indicate wastage. This is

probably due to inability to preserve or consume the available fruits after harvest by individuals and households. In the light of the

above, preserving fruits through jam production is considered a step in the right direction to mitigate waste. Therefore, the researcher

purposefully selects pineapple as a tropical fruit for this study. Pineapple, scientifically known as (Ananascomosus), is a perennial

INTERNATIONAL JOURNAL OF LATEST TECHNOLOGY IN ENGINEERING,

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plant of the family bromelicaea and it is an edible fruit which can be used for jam production. Pineapple is native to tropical and

subtropical America, and has been introduced elsewhere. The fruit is eaten fresh where available and in canned form worldwide. In the

United States and in Europe, it is sometimes used as a pastry filling or in baked desserts.

Pineapple (Ananas comusus) belongs to the bromelicaea family, and is one of the tropical fruits with a high nutritional content. As a

tropical fruit, it may be enjoyed whole and fresh, juiced or canned. The pulp is yellow to golden yellow, sweet, and juicy. Pineapple

may be used fresh, juiced, dried, made into candies, and incorporated into cooked dishes and desserts. (Xu, Liu, Chen, Ye, Ma, &Shi,

2008). Pineapple as food, has both nutritive and anti- nutritive properties. Ripe and mature pineapple fruit has high moisture content of

up to 86.2 % and total solids of about 19 % which is contributed largely by sucrose, glucose and fructose. Carbohydrate constitutes

about 85 % of pineapples total solids and fibre about 2 – 3 %. Citric acid is the most abundant organic acid in pineapple. Pineapple has

negligible fat and protein content and very low ash content (Hemalatha &Anbuselvi, 2013)

In the light of the above, jam produced from pineapple could be acceptable and nutritive for human consumption, thereby reducing the

post-harvest-losses of this raw material (fruit). To fill this gap, the present study examines the production and sensory evaluation of jam

produced from pineapple fruit.The main aim of the study was focused on compares the qualities of homemade pineapple fruit jam

with conventional imported jam samples.

II. Materials and Methods Procurement of raw materials

Pineapple fruits were purchased from Eke-Ukwu, Owerri, Imo State Nigeria. The fruit includes three (3) medium size pineapple, citric

acid and pectin.

Sample preparation

The ingredients used were:3 medium-size pineapple;500g of sugar;3 tea spoonfuls of lime juice;3 tea spoonful of citric acid.

Procedure

The pineapple was peeled and diced into little pieces. It was blended into liquid substance using an electric blender. The fruit blend was

sieved to remove the fibre. It was heated (low heat) to a boil for 45 min to reduce the moisture content. Sugar and pectin were added to

the fruit blend and allowed to boil for extra 20 min, with continuous stirring. The fruit product was brought down and allowed to cool

(Ref).

Physico-chemical analysis

Physico-chemical properties moisture content, total soluble solid and crude fibres were analyzed using methods described by

A.O.A.C (2010) while minerals content was determined using procedures described by Onwuka (2005).

Figure 1: Flow diagram for the production of pineapple fruit jam

Vitamin Analysis

Vitamin A and vitamin C were determined using procedures described by Awolu et al (2013).

Sensory Evaluation

Sensory evaluation of the jam samples was conducted using procedure described by Iwe (2002) A 10-members panel randomly

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selected from the Department of Home Economics and Hospitality Management in AIFCE, Owerri. The judges were made up of

lecturers and students of the Department of Home Economics and Hospitality Management.

A nine point scale instrument was used

to judge each criterion by the panel of judges with =1 dislike very extremely = 2 dislike very much =3 dislike moderately =4 dislike

slightly =5 neither like nor dislike =6 like slightly =7 like moderately =8 like very much =9 like extremely. The samples was

packaged in transparent jam bottles and presented in a coded manner. The sensory attributes of the samples was appearance, taste,

mouth feel, aroma, after taste and overall acceptability. . The evaluation form was presented to the panelists and they were requested

to observe and taste each sample as Bread was provided and grade them based on a 9-point hedonic scale showing least acceptable to

most acceptable in all attributes. Water was (29℃) provided for members of the panel to rise their mouth after each tasting. A

conventional fruit jam was purchased and used as a control for the experiment. The two samples were labeled as:

Table 1: The conventional (commercial) and experimental jam samples

Sample

Code

Commercial Fruit Jam

CFJ

Prepared pineapple jam

PPJ.

Statistical Analysis Techniques

T- Test was used to analyze the data gathered to determine their difference while the least significance attributes at p< 0.05 was used

to determine difference among the means.

III. Results

Physico-chemical properties of jam samples

Table 2 presents the phyisco-chemical, minerals and vitamins content of jam samples. The moisture content 17.01 % and 19.76% were

found on Conventional Fruit Jam (sample CFJ) and Prepared pineapple jam (sample-PPJ) respectively. Total soluble solid (TSS) of

the jam samples were 71.59% for sample CFJ and 66.10% for sample PPJ. Crude fibre content of 0.88% and 1.04% were found on

sample CFJ and sample PPJ respectively. Minerals content evaluated are magnesium, calcium, potassium and iron. The concentration

of magnesium content of the jam sample CFJ and sample PPJ were 2.45mg100g

-1

and 3.58mg100g

-1

; while calcium content of

3.58mg100g

-1

and 5.07mg100g

-1

respectively. Potassium content of 1.71mg100g

-1

and 4.83mg100g

-1

were found on sample CFJ and

sample PPJ. In similar samples order, iron content found was 0.33mg100g

-1

and 0.85mg100g

-1

. Vitamin A evaluated as µgg

-1

β-

carotene showed concentration of 2.56 µgg

-1

and 1.73 µgg

-1

for sample CFJ and sample PPJ while vitamin C discovered from the

samples are 7.61mg100g

-1

and 12.23mg100g

-1

Table 2: Physico-chemicals, mineral and vitamin contents of jam samples

Property

Sample-CFJ

Sample- PPJ

t-value (p<0.05)

Significant (2-tailed)

Moisture content %

17.01

+0.08

19.76

+0.05

-131.048

.005

Total Soluble Solid %

71.59

+0.0

66.10

+0.1

56.092

.011

Crude fiber %

0.88

+0.01

1.04

+0.05

-2.925

.210

Magnesium mg/100g

2.45

+0.02

3.58

+0.01

-40.643

.016

Calcium mg/100g

3.85

+0.0

5.07

+0.06

-29.169

.022

Potassium mg/100g

1.71

+0.02

4.83

+0.03

-79.000

.008

Iron mg/100g

0.33

+0.0

0.85

+0.01

-173.333

.004

Vitamin A µg/g β-carotene

2.56

+0.02

1.73

+0.09

15.182

.042

Vitamin A µg/g β-carotene

2.56

+0.02

1.73

+0.09

15.182

.042

Vitamin C

mg/100g

7.61

+0.03

12.23

+0.1

-30.973

.021

Distinct letters in row are significant different by the student’s t-test (p<0.05)

Key: Sample-A = Commercial Fruit Jam CFJ; Sample-B = Prepared pineapple jam PPJ

Sensory properties of jam samples

The results of sensory properties of jam samples were presented in Table 3. Sensory properties evaluated on Conventional Fruit Jam

(sample CFJ) and = Prepared pineapple jam (sample PPJ) are appearance, mouth-feel, aroma, taste, aftertaste and overall acceptability.

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The mean values of 7.60 and 6.70 were found on the appearance of sample CFJ and sample PPJ respectively; while mouth-feel

showed 7.0 each mean values for sample CFJ and sample PPJ. Evaluation on taste attribute showed 7.30 and 6.90 for sample CFJ and

sample PPJ, so also so the mean values of 6.90 and 7.10 were recorded for the aroma of sample CFJ and sample PPJ. Aftertaste

attribute of the samples showed 7.10 and 6.60 mean values while the overall acceptability of the samples recorded

7.40 and 7.50 for sample CFJ and sample PPJ respectively.

Table 3: Sensory properties of jam samples

Property

Sample-CFJ

Sample-PPJ

t-value (p<0.05)

Significant (2-tailed)

Appearance

7.60

+0.69

6.70

+1.25

1.711

0.121

Mouth-feel

7.0

+1.05

7.0

+1.05

0.000

1.000

Taste

7.30

+0.94

6.90

+0.99

0.712

0.494

Aroma

6.90

+1.91

7.10

+0.87

-.361

0.726

Aftertaste

7.10

+1.10

6.60

+1.42

0.832

0.427

Overall acceptability

7.40

+0.84

7.50

+0.70

-.231

0.823

Distinct letters in row are significant different by the student’s t-test (p<0.05)

Key: Sample-A = Commercial Fruit Jam CFJ; Sample-B = Prepared pineapple jam PPJ

IV. Discussion of findings

The results of Physio-Chemical, Minerals and Vitamins content of jam samples were presented in Table 2. There was no distinctive

difference (p<0.05) on the moisture, total soluble solid (TSS), crude fiber content between conventional fruit jam (CFJ) and prepared

pineapple jam (PPJ) samples when paired. The Moisture content 17.01% of CFJ sample was lower than 19.76% of PPJ sample. Again

the crude fibre of 0.88% of conventional jam sample was lower than 1.04% of prepared pineapple jam sample; but the Total soluble

solid of 71.59% of CFJ was relatively higher than 66.10%. The differences found on the Physio-chemical properties of both jam

samples may be attributed to the processing methods and as well as recipe adopted which differed for the production of conventional

and laboratory prepared jam samples. The moisture content found in this work was relatively lower than 24.20% reported for melon

jam (Benmeziane et al., 2018), 27-34%by Nwosu et al. (2014) and 27-34% recorded by Ejiofor and Owuno (2013) for jackfruit jam.

Benmeziane et al (2018) stated that moisture has a great impact on the shelf life of products, usually high sugar content makes the

moisture unavailable for the growth of microorganisms. It is important to note that moisture content is directly related to the

conservation of the product in storage, and jams with lower moisture content have a longer shelf life. The indication from the result

suggest that laboratory jam sample may be shelve-stable longer more than the conventional sample due to lower moisture content. The

mean total soluble solid (TSS) of the jam samples discovered in this work varied significantly and lower than 73% of melon jam

(Benmeziane et al). This observation could be attributed to amount of sugar used for the preparation of the jam samples. Codex

Alimentarius standard (CODEX STAN, 2009) described that total soluble solid in food represent the level of sugars, acid and

minerals. The crude fiber 1.04% was higher than 0.88% of conventional jam sample. Crude fiber is dependent on the chemical nature

or composition, maturity and ripening of the main fruit pineapple used. However the mean values of crude fiber found in this work were

lower than 1.25% to 3.03 (Awolu et al., 2018) and 3.81% reported by Ajenifuja & Aina (2011).

The mineral evaluated in this work showed the presence of beneficial mineral elements. However, the minerals content of the jam

samples in mean values but not significant (p>0.05). Between the two samples prepared pineapple sample (PPJ) with 3.58mg100g

magnesium, 5.07mg100g

-1

calcium, 4.83mg100g

-1

potassium, and 0.85mg100g

-1

iron were considerably higher than 2.45mg100g

3.85mg100g

-1

, 1.71mg100g

-1

and 0.33mg100g

-1

of magnesium, calcium, potassium and iron content of conventional jam sample. The

concentrations of the minerals found in this work are below 100mg and are termed micro-mineral (Murray et al., 2000). Magnesium

activates many enzymes while iron improves electron transport and activates enzymes as well as plays a role in chlorophyll synthesis

(Soetan et al., 2010). Nutritionally, calcium helps in formation and stability of cell walls; structure and permeability maintenance and

regulate responses to cell stimuli (Murray et al., 2000). Potassium is a cofactor that functions in protein synthesis, activation of

enzymes, major solute functioning in water balance and thus affecting osmosis, operation of stomata (Murray et al., 2000).

Vitamin A and vitamin C content of jam samples studied in this work were the same in concentrations. There was significant

difference (p<0.05) found on the vitamin A while differences in concentration of vitamin C showed no significant (p>0.05) despite

mean values of the two samples were not the same. The differences on vitamin A and C content of the two samples could be partly due

to methods adopted and recipe used for the production. However, the concentrations of vitamin A and C recorded in this work were

closely related to 1.32-3.58µMg of vitamin A and 8.22-10.31mg100g

-1

reported for banana-watermelon-pineapple composite jam

(Awolu et al., 2018) but lower than 700 µg of retinol activity equivalents (RAE) per day for women and 900 µg per day for men. The

role of vitamin A and vitamin C cannot be over emphasized in human nutrition. Vitamin A plays an important role in the visual system

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of mankind; it also helps in maintenance of growth and epithelial cellular integrity and immune system (Annette, 2002). Vitamin C

functions as effective antioxidant that readily scavenges reactive oxygen species (ROS) and reactive nitrogen species (RNS). The

Recommended Dietary Allowance for vitamin C is 75 mg per day for women and 90 mg for men, for nonsmokers (Annette, 2002).

Results on sensory properties of jam samples were presented in Table. The results showed that only two of the sensory properties of

jam samples namely appearance and aftertaste have distinct difference (p<0.05). While mouth-feel, taste, aroma and overall

acceptability of the two samples did not show any distinct difference as paired significantly (p>0.05). The mean scores 7.60

appearance, 7.30 taste, and 7.10 aftertaste of the conventional fruit jam were significantly higher than mean scores 6.70, 6.90 and

6.60 for appearance, taste and aftertaste respectively of prepared pineapple jam sample. Conversely, prepared pineapple fruit jam with

7.10 aroma and 7.50 overall acceptability were higher than mean scores 6.90 and 7.40 of aroma and overall acceptability of

conventional fruit jam sample. Indications from this results suggest that consumers’ rating for sensory properties of jam products may

varied on jam due to different recipes and methods adopted by manufacturers. However, prepared pineapple jam with 7.50 mean score

was preferred than conventional fruit jam. Pineapple fruits are an excellent source of vitamins and minerals and supply arrays of

colour, flavour and texture to the pleasure of eating (Othman, 2011).

Discussion of findings

The results of Physio-Chemical, Minerals and Vitamins content of jam samples were presented in Table 1. There was no distinctive

difference (p<0..05) on The Moisture, Total Soluble Solid (TSS), crude fiber content between conventional fruit jam (CFJ) and

prepared pineapple jam (PPJ) samples when paired. The Moisture content 17.01% of CFJ sample was lower than 19.76% of PPJ

sample. Again the Crude Fibre of 0.88% of conventional jam sample was lower than 1.04% of prepared pineapple jam sample; but the

Total soluble solid of 71.59% of CFJ was relatively higher than 66.10%. The differences found on the Physio-chemical properties of

both jam samples may be attributed to the processing methods and as well as recipe adopted which differed for the production of

conventional and laboratory prepared jam samples. The moisture content found in this work was relatively lower than 24.20% reported

for melon jam (Benmeziane et al., 2018), 27-34%by Nwosu et al. (2014) and27-34% recorded by Ejiofor and Owuno (2013) for

jackfruit jam. Benmeziane et al (2018) stated that moisture has a great impact on the shelf life of products, usually high sugar content

makes the moisture unavailable for the growth of microorganisms. It is important to note that moisture content is directly related to the

conservation of the product in storage, and jams with lower moisture content have a longer shelf life. The mean total soluble solid

(TSS) of the jam samples discovered in this work varied significantly and lower than 73% of melon jam (Benmeziane et al). This

observation could be attributed to amount of sugar used for the preparation of the jam samples. Codex Alimentarius standard (CODEX

STAN, 2009) described that total soluble solid in food represent the level of sugars, acid and minerals. The crude fiber 1.04% was

higher than 0.88% of conventional jam sample. Crude fiber is dependent on the chemical nature or composition, maturity and ripening

of the main fruit pineapple used. However the mean values of crude fiber found in this work were lower than 1.25% to 3.03 (Awolu et

al., 2018) and 3.81% reported by Ajenifuja and Aina (2011).

The mineral evaluated in this work showed the presence of beneficial mineral elements. However, the minerals content of the jam

samples in mean values but not significant (p>0.05). Between the two samples prepared pineapple sample (PPJ) with 3.58mg/100g