PREPARATION AND QUALITY EVALUATION OF MIXED FRUIT (MANGO AND JACKFRUIT) JAM

Abstract

The main aim of the study was to develop mango and jackfruit 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 and Jackfruit jam was; TSS 68⁰Bx, acidity of 0.8% and pectin was 1% and pulp content was 50:50 parts. Yellowish green Jackfuit of Aicho-Paicho variety and Mango fruits of Bombay green variety were collected from Central Campus of Technology 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 jackfruit and mango jam were prepared having 100:0, 75:25, 60:40, 50:50, 40:60 and 25:75 parts variation in pulp were prepared. Specification of acidity of the end product was maintained at 0.8% as citric acid pectin content as 1%. 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 50:50 parts pulp content with 1% pectin was best judged by the sensory evaluation. The best scored mixed fruit jam was subjected to the physiochemical analysis along with commercial (mango and jackfruit) jam of BBSM, Dharan. Moisture content, TSS, titratable acidity, reducing sugar, total sugar, vitamin C content and pH of best sample were 28%, 68ºBx, 1.34%, 30%, 73%, 17.28% 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.