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Jayasheela, D. H.
- Nutritional and Sensory Qualities of Jack Fruit Jam
Abstract Views :168 |
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Authors
Affiliations
1 Department of Food Science and Nutrition, College of Agriculture, Navile, Shivamogga (Karnataka), IN
1 Department of Food Science and Nutrition, College of Agriculture, Navile, Shivamogga (Karnataka), IN
Source
Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 381-385Abstract
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
- Bureau of Indian Standards- 5861 (1993). Indian standards for Jams, Jellies and Marmalades [FAD 10: Processed Fruits and Vegetable Products], first revision, New Delhi.15pp.
- Eke-Ejiofor, J. and Owuno, F. (2013). The physico-chemical and sensory properties of jackfruit (Artocarpus heterophyllus) Jam. Internat. J. Nutri. & Food Sci., 2(3): 149-152.
- Goswami, C., Hossain, M.A., Kader, H.A. and Islam, R. (2011). Assessment of physico-chemical properties of jackfruit (Artocarpus heterophyllus, Lam) pulps. J. Hort., Forestry & Biotechnol., 15(3): 26-31.
- Lane, J. H. and Eyon,L. (1923). J. Sci. Chem. India, 42.32T.
- Lim, J. (2011). Hedonic scaling: A review of methods and theory. Food Quality and Preference, Food Quality and Preference, 22: 733-747.
- Ranganna, S. (1995). Hand book of analysis and quality control for fruits and vegetable products. 2nd Ed., Tata McGraw-Hill Publication Co. Ltd., New Delhi, pp. 1-30.
- Sharma, R., Joshi, V.K. and Rana, J.C. (2011). Nutritional composition and processed products of Quince (Cydonia oblonga Mill). Indian J. Nat. Products & Resou., 2 (3): 354-357.
- Sundaraja, N., Nagaraju, S., Venkataramana, M.N. and Jagannath, M.K. (1972). Design and Analysis of Field Experiments, UAS, Bangalore.
- Umesh, J.B., Panaskar Shrimant, N. and Bapat, V.A. (2010). Evaluation of antioxidant capacity and phenol content in jackfruit (Artocarpus heterophyllus Lam.) fruit pulp. J. Plant Foods Human Nutri., 65: 99-104.
- Standardisation, Nutritional and Sensory Analysis of Jackfruit Halwa
Abstract Views :174 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science and Nutrition, College of Agriculture, Navile, Shivamogga (Karnataka), IN
1 Department of Food Science and Nutrition, College of Agriculture, Navile, Shivamogga (Karnataka), IN
Source
Food Science Research Journal, Vol 9, No 1 (2018), Pagination: 48-52Abstract
The study aimed to develop Jackfruit Halwa and to evaluate sensory and nutritional parameters. Jackfruit Halwa were prepared with different variations (T1, T2, T3, and T4) in sweetness. Statistical analysis was done to find the significant difference in sensory parameters in different treatments. The results show that there is significant difference (P>0.05) between different jackfruit Halwa i.e. T1, T2, T3 and T4 for quality attributes of taste and over all acceptability, because the variation was made in the sweetness of the product. According to nutritional analysis TSS content varied from 52.7 ± 0.1 to 65.1 ± 0.1. Titratable acidity of the products varied from 0.32 ± 0.01 to 0.48 ± 0.01. The Ascorbic acid content was 5.18 ± 0.01 in T1 and 8.17 ± 0.01 in T2 product. Total sugar content of developed products varied from 20.67 ± 0.01 to 22.43 ± 0.01. Non reducing sugars (%) content was highest in T1 (20.1 *± 0.19) and lowest in T4 (17.69). The results showed that the developed Jackfruit Halwa of different combinations with respect to sweetness is found to be acceptable by consumers with regard to taste and overall acceptability.Keywords
Jackfruit Halwa, TSS, Sensory Evaluation, Nutritional Evaluation.References
- Bureau of Indian Standards-5861 (1993). Indian standards for Jams, Jellies and Marmalades [FAD 10: Processed Fruits and Vegetable Products], first revision, New Delhi.15pp
- Gokhale, M.V., Toro, S.V. and Patwardhan, M.M. (2014). Evaluation of antioxidant potential of jackfruit (Artocarpus heterophyllus Lam.). World J. Pharmacy & Pharmaceutical Sci., 763-765.
- Lane, J.H. and Eyon,L. (1923). J. Sci. Chem. India, 42.32T.
- Lim, J. (2011). Hedonic scaling: A review of methods and theory. Food Quality & Preference, 22: 733-747.
- Priya Devi, S., Talaulikar, S., Gupta, M.J., Thangam, M. and Singh, N.P. (2014): A Guide on Jackfruit - Cultivation and Value Addition.Technical Bulletin No. 41, ICAR (RC), Goa.
- Ranganna, S. (1995). Hand book of analysis and quality control for fruits and vegetable products. 2nd Ed., Tata McGraw-Hill Publication Co. Ltd., New Delhi, pp. 1-30.
- Sharma, N., Bhutia, S.P. and Aradhya, D. (2013). Process optimization for fermentation of wine from jackfruit (Artocarpus heterophyllus Lam.). J. Food Processing & Technol., 4 : 204.
- Sundaraja, N., Nagaraju, S., Venkataramana, M.N. and Jagannath, M.K. (1972). Design and analysis of field experiments, UAS, Bangalore.
- Umesh, J.B., Panaskar Shrimant, N. and Bapat, V.A. (2010). Evaluation of antioxidant capacity and phenol content in jackfruit (Artocarpus heterophyllus Lam.) fruit pulp. J. Plant Foods for Human Nutri., 65: 99–104.