Extraction and Utilization of Pectin from Purple Star-Apple (Chrysophyllum cainito) and African Star-Apple (Chrysophyllum delevoyi) in Jam Production

The pectin of African star apple (Chrysophyllum delevoyi) and purple star apple (Chrysophyllum cainito) were extracted using the alkaline hydrolysis method to produce pineapple jam. The jam so produced was used to compare with that of synthetic pectin which was used as a standard. From the analysis of both sensory evaluation and chemical analysis, the result showed that viscosity increased with addition of pectin to jam from 2.25? 3.01 Cp from peels of purple star apple and synthetic pectin respectively. The pH of the jam samples was generally acidic ranging from 3.58 to 3.81. The total dissolved sugar ranged from 55 to 78o Brix. The total titrable acidity varied from 27% to 34% and the ash content ranged from 3.8% to 4.2%; the ascorbic acid content varied from 8.2% to 9.2%mg/1 00g. Finally the total solid varied from 66% to 73%. Experimental result statistically, showed that there was significant difference (p?0.05) on appearance, spread ability, mouth feel, taste and overall acceptability. However, no differences existed for texture and aroma at p?0.05.Thus, these fruits could be successfully utilized in the production of fruit preserves.