PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA


PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA

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PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA

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

PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA

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A Research proposal for production and sensory evaluation of composite jam produced from four (4) different tropical fruits apple, pineapple, orange and banana:
Reviews: A Review on production and sensory evaluation of composite jam produced from four (4) different tropical fruits apple, pineapple, orange and banana, production, sensory, evaluation project topics, researchcub.info, project topic, list of project topics, research project topics, journals, books, Academic writer.
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. .. food science and technology project topics

PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA

Project Information

  • CATEGORY : FOOD SCIENCE AND TECHNOLOGY
  • TYPE : PROJECT MATERIAL
  • FORMAT : MICROSOFT WORD
  • ATTRIBUTE : Documentation Only
  • PAGES : 47 Pages
  • CHAPTERS : 1 - 5
  • PRICE : ₦ 3,000.00

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