Paper Details: Study On Physico-Chemical Properties And Shelf-Life Of Mixed Pineapple And Mango Jam Under Ambient Storage
Volume 3 - Issue 8, August 2019 Edition
[Download Full Paper]
KhinSwe Oo, SoeSoe Than
Mixed fruitsJam, Mango, Pineapple, Shelf-life
The main purpose of this research is to reduce fruit losses, to supply wholesome and safe preserved fruits to utilize during the off-season and develop new value-added products. The present research placed it emphasis on preparing mixed fruits jam products (pineapple and mango) retaining its natural flavor, aroma and a longer shelf-life. Their characteristics such as pH, acidity, viscosity, fibre content, ash content, colour, soluble solid (°Brix), organoleptic properties and shelf-life were determined. Effect of concentration of sugar and effect of storage time at ambient temperature on the quality of mixed fruits jam product were investigated to produce the good quality products.The optimum sugar concentration was 30 ºBrix and maximum sensory score 7.7. Sensory evaluation and microbiological changes of the jam was performed to assess consumers’ likeness and safety for human consumption.
. Lal G, Siddappaa GS, Tandon GL, “Preservation of Fruit and Vegetables,” ed.by ICAR Publication, New Delhi, India 1998.
. Baker RA, Berry N, Hui YH, Barrett DM, Barrett DM, Somogyi L, Ramaswamy HS, “Food preserves and jams, In Processing Fruits, ” second ed. by CRC Press, Boca Raton, FL, USA, 2005.
. CODEX. 2009. Codex standard 296: “Standard for Jams, Jellies and Marmalades, ”Website:http: //www. codexalimentarius.net. June 6, 2010.
. Albuquerque JP, Nacco v, Faro A,“Avaliação global de geléias de uvaatravés do método de dados difusos, ”Ciênc. Tecnol.Aliment.Campinas 16: 250– 254, 2006.
. (n.d.). Retrieved june 2019, from http://www.nutrition-and-you.com/mango-fruit.html.
. David AB. “Benders’ dictionary of nutritionand food technology, ”Eighth ed. Woodhead Publishing: USA; 2000.
. Samaila James, M. A. Usman, Samuel Ojo, E. U. Ohuoba, Nwokocha Lillian, H. O. Sanni and S. J. Amuga, “Quality Evaluation and Consumer Acceptability of Mixed Fruit Jam from Blends of Pineapple (Ananas sativa Lindl.), Tomato (LycopersiconesculentumMill.) and Pawpaw (Carica papaya),” British Journal of Applied Science & Technology, ”12(4): 1-8, 2016.
. Gakowska, D., Fortuna, T. andZagorska, W.P.,“Physiochemical quality of selected strawberry jams with fructose, ”Postravinarstvo 4, 2010.
. Ena Gupta, ShaliniPurwar, PragatiJaiswal, ReenaChaturvedi, G. K. Rai.,“Sensory Evaluation and NutritionalComposition of Developed Papaya-Gooseberry Jam, ” Food and Nutrition Science, 600-608, 2016.
. Madhav, A. and Pushpalatha, P.B., “Quality degradation of jellies prepared using pectin extracted from fruit wastes,” J. Tropi. Agric., 40 : 31-34, 2002. AOAC, “Official Methods of Analysis of AOAC International”, 17th ed, Washington, DC:, 2000, 5-15.
. Cancela M.A. Ivarez E. and Maceiras R., “Effects of temperature and carboxymethylcellulose with sugar rheology, ”Journal of Food Engineering, 71, 419-424,2005.
. Akhtar S., Riaz M., Ahmad A., and Nisar A., “Physico-chemical, microbiological and sensory stability of chemically preserved mango pulp, ” Pakistan Journal of Botany, 42, 853-862, 2010.
. Gupta. G. “Standardization of recipe for preparation of Sweet papaya chutney. Indian Food, ” Beverage Food World, 32, 80-81, 2000.
. Fennema F., Loss of Vitamins in fresh and frozen food”, Journal of Food Science and Technology, 31(12),32-33,1977.
. Tripathi A., Diwate R., Kute L.S., and Chavan, J.K., “Preparation of toffees from papaya pulp”, Beverage Food World, 31, 65-66,2004.
. Ashaye OA, Adeleke, TO.“Quality attributes of stored roselle jam”, International Food Research Journal. 16:363-371, 2009.
. Ogundipe OO, Adebayo-Oyetoro AO, Johnson AM. “Production and quality evaluation of mixed fruit jam made from African star apple (Chrysophyllumalbidum) and tamarind (Tamarindusindica). Book of abstracts for NUS 3rdinternational conference on neglected and underutilized species: For a food-secure Africa Accra: Ghana; Editors: Richard Hall, n Per Rudebjer, Stefano Padulosi; 2013.
. Kenya Standard,“Jams, Jellies and Marmalades –Specification,” KenyaBureau of Standards (KEBS), DKS 139: 2018, ICS 67.080.