Title: Development of soursop(annona muricata l.) jam
Abstract: This study was conducted to develop a new type of jam with soursop fruit which posses a distinctive flavour. From a total of nine formulations being developed, F9 was chosen as the best formula through BIB ranking test and hedonic rating test. The sample F9 which consisted of 40% soursop puree and 55% sugar attained the highest mean rank for most of the sensory attributes being tested including flavour,
texture, taste and overall acceptability. Proximate analysis showed that the soursop jam contained 30.52±0.18% mOisture, 0.37±0.07% ash, 0.47±0.09% protein, 0.02±0.00% fat, 0.66±0.03% crude fiber and 67.9S±O.18% carbohydrate with a
total of 273.87±1.08 kcal energy in 100g of jam. In physicochemical composition, the total soluble solid, pH value and water activity of sample were 69.0±0.00 °Brix,
3.10±O.01 and 0.823±O.01, respectively. A tendency for yellow colour was noticed by colour analysis with L * value 48.48±O.31, a* value O.08±0.02 and b* value
9.42±O.24. Shelf life study of soursop jam was carried out for four weeks at ambient temperature of 25±2°C. From the results obtained, physicochemical analysis showed significant differences (p 0.05). Microbiological test showed that the colonies of bacteria,
yeast and mould was still within the acceptable range of less than 105 CFU/g. Paired comparison test showed no significant differences (p>0.05) in in colour, flavour, taste and overall acceptability while the texture attribute differed significantly (p<0.05) throughout the storage period. Consumer test showed that 85% of consumers are willing to purchase the developed product, 13% of them are
still considering while 2% of them rejected it. In conclusion, the soursop jam developed presented a good acceptance and has a market potential.
Publication Year: 2015
Publication Date: 2015-01-01
Language: en
Type: article
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