The potential of a nutritious fruit such as jackfruit (Artocarpus heterophilus) has remained largely untapped. Most tropical fruits can be processed and preserved in order to reduce post harvest loss in small scale operations using simple techniques. The proximate composition and sensory properties of jackfruit jam were investigated and pineapple jam was used as a control. Jackfruit jam was produced using the traditional open pan method. Proximate analysis showed protein content ranging from 0.19-1.12, ash from 0.27-1.50, vitamin C from 0.0037-0.0099, total acid from 0.054-0.313, pH from 3.35- 5.57 and oBrix from 23-70%. Result from Sensory evaluation using a five point hedonic scale to rate for color , aroma, taste, after taste, texture and general acceptability by untrained panelists indicated general acceptance of jackfruit jam. Results from sensory analysis showed that color ranged from 3.7-4.4, aroma from 3.7-4.4, taste from 3.8-4.6, after taste from 3.4-4.3 and general acceptability from 3.9-4.5, with jackfruit lower than the control in all cases, while texture ranged from 3.7- 4.3 and spreadability from 3.5-4.5 with jackfruit having a higher value in both cases. There was a significant difference at (P<0.05) in color, aroma, taste and general acceptability with control rated higher. While texture and spreadability showed no significant difference of (P>0.05). Assessors however scored jackfruit jam high for flavor and spreadability.
| Published in | International Journal of Nutrition and Food Sciences (Volume 2, Issue 3) |
| DOI | 10.11648/j.ijnfs.20130203.19 |
| Page(s) | 149-152 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2013. Published by Science Publishing Group |
Jackfruit, Jam, Chemical, Sensory, Properties
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APA Style
Eke-Ejiofor. J, Owuno. F. (2013). The Pysico-Chemical and Sensory Properties of Jackfruit (Artocarpus Heterophilus) Jam. International Journal of Nutrition and Food Sciences, 2(3), 149-152. https://doi.org/10.11648/j.ijnfs.20130203.19
ACS Style
Eke-Ejiofor. J; Owuno. F. The Pysico-Chemical and Sensory Properties of Jackfruit (Artocarpus Heterophilus) Jam. Int. J. Nutr. Food Sci. 2013, 2(3), 149-152. doi: 10.11648/j.ijnfs.20130203.19
AMA Style
Eke-Ejiofor. J, Owuno. F. The Pysico-Chemical and Sensory Properties of Jackfruit (Artocarpus Heterophilus) Jam. Int J Nutr Food Sci. 2013;2(3):149-152. doi: 10.11648/j.ijnfs.20130203.19
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Download@article{10.11648/j.ijnfs.20130203.19,
author = {Eke-Ejiofor. J and Owuno. F},
title = {The Pysico-Chemical and Sensory Properties of Jackfruit (Artocarpus Heterophilus) Jam},
journal = {International Journal of Nutrition and Food Sciences},
volume = {2},
number = {3},
pages = {149-152},
doi = {10.11648/j.ijnfs.20130203.19},
url = {https://doi.org/10.11648/j.ijnfs.20130203.19},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130203.19},
abstract = {The potential of a nutritious fruit such as jackfruit (Artocarpus heterophilus) has remained largely untapped. Most tropical fruits can be processed and preserved in order to reduce post harvest loss in small scale operations using simple techniques. The proximate composition and sensory properties of jackfruit jam were investigated and pineapple jam was used as a control. Jackfruit jam was produced using the traditional open pan method. Proximate analysis showed protein content ranging from 0.19-1.12, ash from 0.27-1.50, vitamin C from 0.0037-0.0099, total acid from 0.054-0.313, pH from 3.35- 5.57 and oBrix from 23-70%. Result from Sensory evaluation using a five point hedonic scale to rate for color , aroma, taste, after taste, texture and general acceptability by untrained panelists indicated general acceptance of jackfruit jam. Results from sensory analysis showed that color ranged from 3.7-4.4, aroma from 3.7-4.4, taste from 3.8-4.6, after taste from 3.4-4.3 and general acceptability from 3.9-4.5, with jackfruit lower than the control in all cases, while texture ranged from 3.7- 4.3 and spreadability from 3.5-4.5 with jackfruit having a higher value in both cases. There was a significant difference at (P0.05). Assessors however scored jackfruit jam high for flavor and spreadability.},
year = {2013}
}
TY - JOUR T1 - The Pysico-Chemical and Sensory Properties of Jackfruit (Artocarpus Heterophilus) Jam AU - Eke-Ejiofor. J AU - Owuno. F Y1 - 2013/06/10 PY - 2013 N1 - https://doi.org/10.11648/j.ijnfs.20130203.19 DO - 10.11648/j.ijnfs.20130203.19 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 149 EP - 152 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20130203.19 AB - The potential of a nutritious fruit such as jackfruit (Artocarpus heterophilus) has remained largely untapped. Most tropical fruits can be processed and preserved in order to reduce post harvest loss in small scale operations using simple techniques. The proximate composition and sensory properties of jackfruit jam were investigated and pineapple jam was used as a control. Jackfruit jam was produced using the traditional open pan method. Proximate analysis showed protein content ranging from 0.19-1.12, ash from 0.27-1.50, vitamin C from 0.0037-0.0099, total acid from 0.054-0.313, pH from 3.35- 5.57 and oBrix from 23-70%. Result from Sensory evaluation using a five point hedonic scale to rate for color , aroma, taste, after taste, texture and general acceptability by untrained panelists indicated general acceptance of jackfruit jam. Results from sensory analysis showed that color ranged from 3.7-4.4, aroma from 3.7-4.4, taste from 3.8-4.6, after taste from 3.4-4.3 and general acceptability from 3.9-4.5, with jackfruit lower than the control in all cases, while texture ranged from 3.7- 4.3 and spreadability from 3.5-4.5 with jackfruit having a higher value in both cases. There was a significant difference at (P0.05). Assessors however scored jackfruit jam high for flavor and spreadability. VL - 2 IS - 3 ER -
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