PREPARATION AND QUALITY EVALUATION OF MANGO (Mangifera indica) FRUIT JAM

Abstract

The main aim of the study was to develop mango fruit jam of acceptable quality in terms of appearance, color, aroma and consistency without using any kinds of commercial preservatives. The specification of the best prepared mango jam was; TSS 68⁰Bx, acidity of 0.8% and pectin was 1% and pulp content was 45 parts. Mango fruits of Bombay green variety were collected from the local farm of Prakashpur, Sunsari which were sorted, graded and washed with water. Pulp was cooked with addition of sugar, pectin and acid according to the formulation until the end point was obtained. Different samples of mango jam were prepared having 45, 50 and 55 parts variation in pulp as well as 1 and 1.2% variation in pectin in each pulp content. Specification of acidity of the end product was maintained at 0.8% as citric acid. Using GenStat 12th Edition, ANOVA and Tukey’s test were run to determine the best sample on the basis of sensory analysis at p˂0.05. The jam prepared from 45 parts pulp content with 1% pectin was best judged by the sensory evaluation. The best scored mango jam was subjected to the physiochemical analysis along with commercial mango jam of BBSM, Dharan. Moisture content, TSS, titratable acidity, reducing sugar, total sugar, vitamin C content and pH of best sample were 28%, 68ºBx, 0.64%, 30.95%, 62.8%, 20.77% and 3.3 respectively. The paired t-test between the best sample and commercial sample suggested there were no significant differences in TSS, %titratable acidity, %reducing sugar, %total sugar and vitamin c content(mg/100gm) among the samples at p<0.05. Thus, these results suggest that the present study can be applied to prepare jam at local levels that is already available in the market.