ABSTRACT
Composite
jam was produced from four different tropical fruits – pineapple, apple, orange
and banana at different proportion. Four difernt samples were produced with the
following proportion sample A 70% pineapple and 10% of banana, apple and
orange. Sample B 70% banana, 10% pineapple, apple and orange. Sample C 70%
apple, 10% orange, pineapple apple and banana. Sample D 70% orange. 10%
pineapple, banana and apple. The final product was subjected to sensory
analysis using multiple comparism method. Sample A which comparize of 70%
pineapple pulp was rated best in term of colour spreadability, and General
Acceptability while sample B, C and D was rated best in term of texture, taste.
However statistical analysis revealed that there is no significant different among
the four sample.
TABLE
OF CONTENT
Page
Title
page i
Certification ii
Dedication iii
Acknowledgement iv
Table of
content v
CHAPTER ONE
1.1 Introduction 1
CHAPTER TWO
2.0 Literature Review 2
2.1 Apple (Apricot) 2
– 8
2.2 Pineapple (Ananas Sativus) 8
– 12
2.3 Orange
(Citrus Sinensis) 12
– 17
2.4 Banana (musa Acminate) 17
– 19
CHAPTER THREE
3.0 Materials and Method 20
3.1 Materials 20
3.2 Methods 20
3.2.1 Sample formulation 20
3.2.2 Production Composite Jam 21
3.2.3 Production flow chart of composite Jam 22 – 23
Appendix I 24
– 27
Appendix II 28
– 30
Appendix III 31
– 33
Appendix IV 34
– 36
Appendix V 37
– 39
CHAPTER FOUR
4.0 Results & discussions 40
4.1 Results variance ratio ‘F’ calculated ‘F’
Tabulated 40 – 41
CHAPTER FIVE
5.0 Conclusion
& recommendation 42
5.1 Conclusion
42
Recommendation
42
References
43
CHAPTER
ONE
1.1 INTRODUCTION
Jam is a shelf-stable food product
from fruit pulp, pectin and sugar cooked to form a gel. Fleshy or pulpy fruits
such as pineapple, pawpaw, orange, Apple, banana and mango etc or combination of
these fruits are usually employed. Good jam has a soft even consistency without
distinct part of fruit, a bright colour, good fruit flavour and jam jellied
texture that is easy to spread but has no free liquid. (Nickerson 1998)
Jam is a form of fruit preservation
through the use of high concentration of sugar, hence jam can be classified as
sugary food, and however their quality characteristics may be more easily
determined from their relationship with fruit rather than with sugar. It is the
product made by cooking fruit pulp to a suitable consistency. (Nickerson
1998)
Perfectly ripe and unblemished fruits
are suitable for jam production because they have the best levels of pectin and
a finest flavor. Pectin is important to the jam’ set, low pectin fruit like
strawberries need extra pectin (from peel of unripe lemon or pectin enriched
sugar) to attain a spreadable consistency.
Composite
jam i.e. combination of two or more fruits to produce jam such as mango,
pawpaw, pineapple, etc improve the nutritive content of the final product and
as well create food variety for breakfast menu. Although producing of composite
Jam requires careful handling and good technical know how which in the long run
is a beneficial and worthwhile venture.
The
aim and objective of this research work is to produce four types of composite
jam from combination of Pineapple, Apple, Orange
and Banana at different proportion and carry out sensory evaluation to
determine which of the fruit combination is most preferred as suitable composite
jam by panel of judges