Production and characterization of Jackfruit jam
| 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.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.identifier.uri | https://www.suaire.sua.ac.tz/handle/123456789/1203 | |
| 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 |