Abstract
Jam products were prepared from mango and pineapple fruits separately. The pulp and peel of each fruit were used. The effect of the inclusion of fruit peel on consumer acceptability, dietary fiber and other chemical properties of jam products were investigated. Dietary fiber was significantly (P>0.05) higher in jam produced with pulp and peels together. Pineapple jam with pulp and peel contained the highest dietary fiber of 30%. There was significant (P> 0.05) variation in pH, titratable acidity and total soluble solid of the different jam products. The samples also varied significantly (p=0.05) in terms of the colour, taste and other sensory attributes. When a mixture of pulp and peel of fruit were used together in jam making, mango jam had the lowest acceptability score of 5.6 while pineapple had a score of 7.0. Qualitative descriptive analysis of the jam samples revealed that jam from the mixture of fruit peel and pulp requires improvement only in smoothness compared with that from the fruit pulp. The use of edible fruit peels in food product such as jam is therefore recommended.
Highlights
Jams are centuries old and have been recognized worldwide for their fragrance and rich fruit taste
It is believed that the fruits contain compound that does not affect sugar level drastically, since the insulin does not require fructose or sorbitol, it is recommended by United Kingdom Food Regulation and Law 1978 and 1981, that the use of sucrose in jam production for diabetics is prohibited, instead fructose or sorbitol
The pH of the jam products was on the acidic side (3.52 – 3.51) with the mango pulp peel sample (MPP) having the lowest pH of 3.52 while sample PPD had the highest pH value 3.91
Summary
Jams are centuries old and have been recognized worldwide for their fragrance and rich fruit taste. Lawrence and Franklin [14] defined jam as thick, sweet spreads made by cooking crushed or chopped fruits with sugar, pectin and water. It is spread on top of bread, like butter or margarine It helps to boost the taste, and nutritional value of the main food. At present effort are being made by food scientists, biochemists and some health practitioners to produce jam suitable for diabetics; where sugar is no longer added during the jam production. It is believed that the fruits contain compound that does not affect sugar level drastically, since the insulin does not require fructose or sorbitol, it is recommended by United Kingdom Food Regulation and Law 1978 and 1981, that the use of sucrose (sugar) in jam production for diabetics is prohibited, instead fructose or sorbitol. Any fructose or sorbitol-based products used must be clearly specified on the label
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