Nutritional and Sensory Qualities of Jack Fruit Jam

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.