PRODUCTION OF MIX FRUIT JAM USING JACKFRUIT AND PINEAPPLE PULP AND EVALUATION OF PHYSICAL AND CHEMICAL PARAMETERS

Abstract

This study was conducted to investigate the potential of pulps obtained from the jackfruit and pineapple for the jam production to improve utilisation effecting of the jack fruit and Pineapple. And also encouraging its cultivation and sustainable management in sri Lanka .The fruits for the study were collected from the Negombo area. The Jam was prepared using a variable proportion of jack fruit and pineapple pulps. The jack fruit and pineapple pulps are the most important part of this research because both fruits contain a high amount of nutrients and health benefits. The main reason for the combination for this both fruits this fruits harvesting in the same period time so, that time period increases the post-harvest loses in both fruits so by making this mix fruit jam can reduce the post-harvest losses in both fruits and can give the different taste jam product than the market available jam in now a day. The above reasons were given some idea to preparing mix fruit Jam from the pineapple and jackfruit Pulps. Firstly, obtain maturated ripening pineapples and jack fruits. The dust and dirt were removed. Next, the pineapple and jackfruit unwanted portions were removed. After that, all the fruits was cleaned well and then cut in to small pieces and pulped by using a food blender. Then different pineapple and jack fruit mixtures were made by adding different amount of pineapple pulp and jack fruit pulps. Then that different mixture were added the same amount of Sugar and lemon juice and after heating it over a fire by stirring continuously till the final appearance became solid type did the flake test. Removed from the fire and allowed cool to room temperature. There was five treatments with different concentration of pineapple and jack fruit pulp. Physico -Chemical Analysis vs.- pH, titratable Acidity, total content, Moisture content, Vitamin C and Sensory Analysis, were conducted for each treatment of the Jam. The treatments are as followsT1 - Jam formulation of (Jack fruit: Pineapple 50:50) T2 - jam formulation (Jackfruit: Pineapple 75:25),T3 jam formulation (Jackfruit: Pineapple 25:75) , T4 -Jam formulation (Jackfruit: Pineapple 10:90) ,T5 Jam formulation (Jackfruit: Pineapple 90:10) The jackfruit: Pineapple 90: 10 has highest pH and Jackfruit: Pineapple 90:10 has lowest PH value. Among the treatment highest value of the Moisture content of T1 (Jackfruit: 50Pineapple :50) 60.48 a lowest value of the moisture content is T5 Jackfruit: Pineapple 90:10) 57.11 highest value of the TSS is T1(Jackfruit: pineapple 50: 50). Highest TA value is T5 (Jackfruit: pineapple 90:10) Lowest TA value is T4 (Jackfruit: Pineapple (10: 90). Highest Ash content is T5 (Jackfruit: pineapple 90:10) andT2 (Jackfruit: pineapple 90 :10) Lowest Ash value is T1(jackfruit: Pineapple 50 :50). Sensory evaluation was conducted using a sensory panel consisting of 20 semi trained panelists. The color, taste, texture, structure, smell and Overall acceptability were evaluated using a Nine- point hedonic scale. In the sensory analysis, T1 has the highest colour, appearance, structure, smell, taste and the overall acceptance. T1 Jackfruit: Pineapple 50:50 it's PH value is4.46andTSS. IS60.48, TA0.35 doesn't exceed the EPFO, FAO minimum parameters. Therefore, T1 jam formulation having jackfruit: Pineapple 50 : 50 highly recommended.