Abstract
This research aims to survey the factors in the process of quality of lucuma jam (Pouteria lucuma). The main contents included (i) Investigating the effects of added water (v/w) (60%, 80%, 100%, 120%, 140%); (ii) Optimizethe ratio of sugar (50%, 60%, 70%), acid citric (0.2%, 0.3%, 0.4%) and pectin (0.5%, 1.0% and 1.5%). The results showed that by adding 100% water, the jam product achieved the highest sensory score and attractive color for L*, b* of 30.12 , and 30.96, respectively. The ratio of sugar (70%), citric acid (0.2%) and pectin (1.0%) in the supplementary mixture resulted in a total polyphenol of 21.53 mgGAE/L and 62.67oBx of the final product and gained the highest scores from the sensory panel, which evaluated the jam by perceptive color, flavor, taste , and texture.
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