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标题：Quality Evaluation and Consumer Acceptability ofMixed Fruit Jam from Blends of Pineapple(Ananas sativa Lindl.), Tomato (Lycopersiconesculentum Mill.) and Pawpaw (Carica papaya)
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作者：Samaila James ; M. A. Usman ; Samuel Ojo 等
期刊名称：Current Journal of Applied Science and Technology
印刷版ISSN：2457-1024
出版年度：2015
卷号：12
期号：4
页码：1-8
语种：English
出版社：Sciencedomain International
摘要：Mixed fruit jam was prepared from blends of pineapple, tomato and pawpaw at different ratios while, commercial jam from strawberry served as the control. Jams made from different fruit ratios and the control were examined for their proximate composition, mineral contents as well as sensory attributes. The result of the proximate composition shows that, the control (commercial strawberry jam) was found to be significantly (p<0.05) high in moisture, fat and crude protein. However, the test samples were significantly (p<0.05) high in ash and carbohydrate contents and favourably compete with the control in vitamin c. The calcium content of the control was significantly (p<0.05) high than the test samples however, the test samples showed superiority in manganese, iron, magnesium and phosphorus contents. In sensory attributes, the control and the test samples showed no significant difference in texture and flavour. In taste, the test samples were found to be significantly (p<0.05) high than the control. In appearance and general acceptability, the control and the test samples compared favourably. Hence, samples b (17% pineapple, 14% tomato and 13% pawpaw) and c (16% pineapple, 16% tomato and 12% pawpaw) compared favourably with the control in chemical and sensory attributes. The new formulated product can serve as a good spread on bread and a dessert.
关键词：Jam;fruits;proximate;mineral;sensory attributes