Production of Low Sugar Jam Using Watermelon and Jackfruit

ABSTRACT

Sensory evaluation of fruit jam produced using watermelon, jackfruit were evaluated in this study. Pulps were produced from jackfruit and watermelon fruits. The pulps produced were blended at the following ratios of watermelon to jackfruit: 30:70% (SAM1), (SAM2), 70:30% (SAM3), 0:100% (SAM3) and 100:0% (SAM4) respectively and allowed to cook on constant boiling/stirring and the gelatinization temperature and the time were taken and recorded. The prepared jams were carefully poured in pre sterilized jam bottles, cocked immediately and allowed to cool. The cooled jam samples were served to panelist to compare their sensory qualities. The subsequent sensory evaluation conducted using 9point hedonic scale showed that the values for colour ranged from; 5.2 (70:30 watermelon-jackfruit) to 8.1 (100% jackfruit), taste 5.9 (30:70 watermelon-jackfruit) to 8.2 (100% watermelon-jackfruit), mouthfeel 6.6 (100% jackfruit) to 8.7 (100% watermelon), flavour 6.4 (100% jackfruit) to 8.5 (100% jackfruit) and overall acceptability 6.2 (100% watermelon) to 8.3 (70:30 watermelon-jackfruit). The study showed that jackfruit jam had a higher acceptability value and therefore is a promising source of ingredient which can be successfully used in food gel system such as fruit jams for improved product. In physicochemical analysis, the moisture ranged from 24.84 to 32.45%, pH 3.47 to 4.07, TTA 0.32 to 0.81 ml/100ml, sugar 40.00 to 60.00oB, vitamin A 250.67 to 498.67IU, vitamin C 5.57 to 20.26mg/100g and TSS 63.6 to 75.9%. Considering the appreciable values of physicochemicals in the assessed jam samples, it could be concluded that inclusion of jackfruit to watermelon jam is a welcomed means of improving both nutritional quality, consumer acceptability and patronage of fruit jam.