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Nutritional and Sensory Qualities of Jack Fruit Jam


Affiliations
1 Department of Food Science and Nutrition, College of Agriculture, Navile, Shivamogga (Karnataka), India
     

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The study aimed to develop jackfruit jam and to evaluate sensory and nutritional parameters. Jams were prepared with different variations in sugar content (T1, T2, T3, and T4). Statistical analysis was done to find the significant difference in sensory parameters in different treatments. The results show that there is no significant difference at (P>0.05) between different jackfruit jam i.e. T1, T2, T3 and T4 for quality attributes of colour/appearance, texture and taste. However, significant difference (P>0.05) was found for overall acceptability. According to nutritional analysis TSS content varied from 65.56±0.03 to 71.15±0.05. Titratable acidity of the products varied from 0.53±0.01 to 0.63±0.01. The ascorbic acid content was 2.07±0.03 in T2 and 4.56±0.20 in T4 product. Total sugar content of developed products varied from 40.67±0.09 to 54.44±0.11. Non reducing sugars (%) content was highest in T1 (55.16±0.21) and lowest in T3 (37.7±0.06). The results showed that the developed jackfruit jam of different combinations with respect to sugar is found to be acceptable by consumers with regard to overall acceptability.

Keywords

Jack Fruit, Jam, Sensory Evaluation, Nutritional Evaluation.
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  • Nutritional and Sensory Qualities of Jack Fruit Jam

Abstract Views: 250  |  PDF Views: 0

Authors

S. Jayashree
Department of Food Science and Nutrition, College of Agriculture, Navile, Shivamogga (Karnataka), India
D. H. Jayasheela
Department of Food Science and Nutrition, College of Agriculture, Navile, Shivamogga (Karnataka), India

Abstract


The study aimed to develop jackfruit jam and to evaluate sensory and nutritional parameters. Jams were prepared with different variations in sugar content (T1, T2, T3, and T4). Statistical analysis was done to find the significant difference in sensory parameters in different treatments. The results show that there is no significant difference at (P>0.05) between different jackfruit jam i.e. T1, T2, T3 and T4 for quality attributes of colour/appearance, texture and taste. However, significant difference (P>0.05) was found for overall acceptability. According to nutritional analysis TSS content varied from 65.56±0.03 to 71.15±0.05. Titratable acidity of the products varied from 0.53±0.01 to 0.63±0.01. The ascorbic acid content was 2.07±0.03 in T2 and 4.56±0.20 in T4 product. Total sugar content of developed products varied from 40.67±0.09 to 54.44±0.11. Non reducing sugars (%) content was highest in T1 (55.16±0.21) and lowest in T3 (37.7±0.06). The results showed that the developed jackfruit jam of different combinations with respect to sugar is found to be acceptable by consumers with regard to overall acceptability.

Keywords


Jack Fruit, Jam, Sensory Evaluation, Nutritional Evaluation.

References