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| Development and Evaluation of Quality Attributes, Physicochemical profile of Fruit Jam from Avverhoa carambola L. blended with Pineapple |
K. H. A. Udani, K. Premakumar , S. Sahana
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Abstract:
A research was carried out to develop blended fruit jam by incorporating basic properties (nutritional and organoleptic properties) of a sub- tropical underutilized fruit in Sri Lanka with pineapple. Taking into consideration the decisions of several preliminary studies, five formulations with different combinations of star fruit and pineapple were prepared and analyzed for physico-chemical parameters inclusive of Total Soluble Solids (TSS), pH, titrable acidity, ascorbic acid content, total sugar, reducing, non-reducing sugar content, dry matter content, moisture content, and ash content and organoleptic parameters such as colour, texture, aroma, taste, and overall acceptability using Seven point Hedonic Scale. Physico- chemical analysis of star fruit blended with pine apple jam showed the increasing the trend in titrable acidity (from 0.5925 to 0.75037, as % of citric acid), TSS (from 2.93 to 7.53 Brix?), reducing sugar (from 1162 to 2517.33mg/100 ml), total sugar (from 2370.33 to 7720mg/100ml), dry matter (from 14.16 to 31.43%) and also showed the decreasing of non- reducing sugar (from 5898.33 to 1259.33 mg/100ml), ascorbic acid (from 484 to 59.40 mg/100ml, pH (from 5.67 to 4.72) , moisture content (from 85.2% to 67.63%), ash content (from 0.57% to 0.27%) due to star fruit combination of different ingredients. All sensory characters were significantly (p<0.05) differed in all treatments. No microbial growth (bacteria, yeast, moulds) in freshly made jams at the day of preparation. Treatment (T4) -star fruit pulp containing pine apple pulp, pectin and sugar was considered to have the strongest physicochemical and organoleptic properties and showed a strong effect on nutritional value. The jam of star fruit blended with pine apple can be included in any age group's daily diet, which can certainly improve sensory attributes and nutrient intake to sustain nutrition.
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