Development of fruit jam from Averrhoa bilimbi L.

Abstract

Bilimbi is one of underused fruits in Malaysia. The main objective of this project is to develop fruit jam from Averrhoa bilimbi acceptable by consumer due to its sensory attributes and then could possibly reduce the amount of wastage. This study also aims to analyze proximate, color, water activity, total phenolic content (TPC), ascorbic acid content, total soluble solid, and the pH value of the bilimbi jam. Water activity of the jam indicates that the product is microbial stable. The bilimbi can be introduced as the food flavoring as it contains high in acid and can act as souring agent. Approximately 3 g of pectin should meet the sensory acceptability requirements in terms of the texture of the jam. Bilimbi fruit can be used to make a fruit jam with good sensory acceptability which suggests high market potential due to TPC that can contribute to antioxidant activity. Practical applications Bilimbi is generally used in local dishes as a food flavoring. Thus, bilimbi fruits often go to waste. Processing this fruit into jam allows it to be eaten by people of all ages. Making bilimbi jam is a transferable skill and is a relatively straightforward procedure. Bilimbi jam can be made at home, especially by those who already have bilimbi trees in their backyard.