Quality Evaluation and Consumer Acceptability of Mixed Fruit Jam from Blends of Pineapple (Ananas sativa Lindl.), Tomato (Lycopersicon esculentum Mill.) and Pawpaw (Carica papaya)
Samaila James *
Department of Food Science and Technology, Federal University of Technology, PMB 65, Minna, Niger State, Nigeria.
M. A. Usman
Department of Food Science and Technology, Moddibo Adama University of Technology, PMB 2076, Yola, Adamawa State, Nigeria.
Samuel Ojo
Department of Chemical Engineering, Federal Polytechnic Mubi, Adamawa State, Nigeria.
E. U. Ohuoba
Department of Food Science and Technology, Federal University of Technology, PMB 65, Minna, Niger State, Nigeria.
Nwokocha Lillian
Department of Hospitality and Tourism Management, Delta State Polytechnic, Ogwashi Uku, Delta State, Nigeria.
H. O. Sanni
Department of Food Science and Technology, Federal University of Technology, PMB 65, Minna, Niger State, Nigeria.
S. J. Amuga
Jim Collins Memorial Academy-Kufai, Billiri, Gombe State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Mixed fruit jam was prepared from blends of pineapple, tomato and pawpaw at different ratios while, commercial jam from strawberry served as the control. Jams made from different fruit ratios and the control were examined for their proximate composition, mineral contents as well as sensory attributes. The result of the proximate composition shows that, the control (commercial strawberry jam) was found to be significantly (p<0.05) high in moisture, fat and crude protein. However, the test samples were significantly (p<0.05) high in ash and carbohydrate contents and favourably compete with the control in vitamin c. The calcium content of the control was significantly (p<0.05) high than the test samples however, the test samples showed superiority in manganese, iron, magnesium and phosphorus contents. In sensory attributes, the control and the test samples showed no significant difference in texture and flavour. In taste, the test samples were found to be significantly (p<0.05) high than the control. In appearance and general acceptability, the control and the test samples compared favourably. Hence, samples b (17% pineapple, 14% tomato and 13% pawpaw) and c (16% pineapple, 16% tomato and 12% pawpaw) compared favourably with the control in chemical and sensory attributes. The new formulated product can serve as a good spread on bread and a dessert.
Keywords: Jam, fruits, proximate, mineral, sensory attributes