Production and Quality Evaluation of Jam Produced from Pineapple Fruit
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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-1 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.
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