Sokoine University of Agriculture

Production and characterization of Jackfruit jam

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dc.contributor.author Mushumbusi, Devotha Gabriel
dc.date.accessioned 2017-01-26T09:22:53Z
dc.date.available 2017-01-26T09:22:53Z
dc.date.issued 2015
dc.identifier.uri https://www.suaire.sua.ac.tz/handle/123456789/1203
dc.description.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. en_US
dc.description.sponsorship Tanzania Commission for Science and Technology (COSTECH) en_US
dc.language.iso en en_US
dc.publisher Sokoine University of Agriculture en_US
dc.subject Jackfruit jam en_US
dc.subject jam characterization en_US
dc.subject jam production en_US
dc.subject Artocarpus heterophyllus en_US
dc.subject food production en_US
dc.title Production and characterization of Jackfruit jam en_US
dc.type Thesis en_US


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