Production and characterization of Jackfruit jam
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Date
2015
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Publisher
Sokoine University of Agriculture
Abstract
This study aimed at producing and characterizing of jackfruit (Artocarpus heterophyllus)
jam, by extracting pulps from jackfruits obtained from Morogoro market. Produced pulp
was mixed with prepared lemon juice and sugar and allowed to cook on constant
boiling/stirring until ready for set at 69% brix. Seventy untrained panelists performed
sensory and general acceptability test using 7 point hedonic scale of the developed jam
together with commercial mango jam as control. The results revealed no significant
difference (P>0.05) in mean hedonic score between developed jackfruit jam and control.
Consumer studies showed significant differences (P>0.05) in Hue (colour) and sweetness
attributes between jackfruit jam and the commercial mango jam. Quantitative descriptive
analysis showed significant difference (P>0.05) in mean intensity score of Hue and
sweetness between the control and developed jackfruit jam. Jackfruit jam had very
concentrated brown colour compared to control mango jam which had faint colour and
was slightly sweeter compared to jackfruit jam. Principal component analysis (PCA)
showed that jackfruit and commercial mango jam were separated along principal
component one. Jackfruit jam had bright colour, it spreaded well and had strong aroma
compared to control. Proximate analysis of fresh jackfruit showed protein (1.65%),
carbohydrate (16.19 %), ash (0.41%), crude fat (0.03%), crude fibre (4.69%), moisture
content (77.03%), pH (5.41), vitamin C (5.99mg/100g) and total acidity of (0.092g/100g).
Jackfruit jam indicated carbohydrate (57.85 %), protein (0.88%), crude fat (0.055%), ash
(0.22%), moisture content (39.6%), crude fibre (1.4%), vitamin C (10.36 mg/100g), pH
(4.33) and total acidity of (0.26 g/100g). Mineral contents were slightly higher in fresh
jackfruit compared to the developed jackfruit jam. The information obtained from this
study concluded that jackfruit (A. heterophyllus) has shown favourable sensory attributes
that can be used for jam making and other processed products to add value to the fruit.
Description
Keywords
Jackfruit jam, jam characterization, jam production, Artocarpus heterophyllus, food production