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Emelike NJT
Emelike NJT
Department of Food Science and Technology,
Nkpolu Oroworukwo, P.M.B., 5080, Port Harcourt, Rivers State
Nigeria
Publications
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Research Article
Quality Attributes of Jams and Marmalades Produced from Some Selected Tropical Fruits
Author(s): Emelike NJT and Akusu OMEmelike NJT and Akusu OM
Some selected tropical fruits such as mango, cashew apple, pineapple, guava, lemon, and sour-sop were processed and their pectin strength evaluated. These processed fruit samples were used in the production of jams and marmalades to study the physicochemical and sensory qualities of the products to ascertain their suitability and acceptability. The result showed that lemon (L) have high pectin strength, mango (M) and guava (G) have medium while pineapple (P), cashew apple (CA) and sour-sop (SS) have weak pectin strength. The proximate result revealed that moisture content of the jam samples ranged from 23.29%-45.21% for PJ and GJ, ash 0.19 MJ-0.82% SSJ, protein 0.20 PJ-0.73% SSJ, crude fat 0.02 LJ-0.44% CAJ and carbohydrate 53.64%-74.87% for samples GJ and PJ, respectively. Results for the proximate analysis of marmalades showed that moisture content ranged from 24.92%-49.02%, ash 0.2.. View More»