Functional and sensory properties of jam with different proportions of pineapple, cucumber, and Jatropha leaf
Journal: "Foods and Raw materials" Journal (Vol.9, No. 1)Publication Date: 2021-04-20
Authors : Akama Friday Ogori; Julius Amove; Precious Evi-Parker; Giacomo Sardo; Charles Odilichukwu R. Okpala; Gioacchino Bono; Małgorzata Korzeniowska;
Page : 192-200
Keywords : Composite jam; fruits; vegetables; quality characteristics; sensory properties; proximate analysis;
Abstract
Introduction. Fruits and vegetables are vital for healthy food consumption. Conservation is the only option to prolong their shelf life. Nigeria is currently experiencing an increase in production of fruit jams that incorporate vegetables. Cucumbers, Jatropha tanjorensis L. leaf, and pineapples have a lot of health benefits, which makes them very promising for jam making. The present research featured the effect of cucumber, pineapple, and Jatropha leaf in different proportions on the functional and sensory properties of composite jam. Study objects and methods. The technology of jam making followed standard procedures. Pineapple jam without cucumbers and Jatropha leaf served as control (pineapple:cucumber:Jatropha leaf = 100:0:0). The experimental jam samples had increasing amounts of Jatropha leaf (J), decreasing amounts of pineapple pulps (P), and a constant amount of cucumber (C), i.e. P:C:J = 85:10:5, 80:10:10, 75:10:15, and 70:10:20. The functional analysis involved chemical and proximate aspects, whereas the sensory evaluation involved appearance, aroma, taste, spreadability, and overall liking. Results and discussion. The experimental samples showed a significant difference (P < 0.05) in vitamins, minerals, total titratable acidity, pH, Brix, and total soluble solids. The control sample (P:C:J = 100:0:0) had significantly lower (P < 0.05) contents of moisture, protein, ash, fat, and fiber than the experimental ones. However, the pH and total titratable acidity of the experimental samples 85:10:5 and 80:10:10 appeared to be quite similar (P > 0.05). Compared to the control sample, the sensory properties of the experimental samples differed significantly (P < 0.05) by appearance, aroma, and spreadability but were of similar (P > 0.05) taste and overall liking. Conclusion. The obtained functional and sensory data proved that the new pineapple jam with cucumber and Jatropha leaf is a promising functional product.
Other Latest Articles
- Lead exposure through eggs in Iran: health risk assessment
- Mycotoxin-contaminated food and feed in Saudi Arabia: review of occurrence and toxicity
- Egyptian kishk as a fortificant: Impact on the quality of biscuit
- Secondary metabolites in in vitro cultures of Siberian medicinal plants: Content, antioxidant properties, and antimicrobial characteristics
- Influence of blackberry juice addition on mead fermentation and quality
Last modified: 2021-04-28 11:33:32