Abstract
This study investigated the preparation of mixed jam from sweet gourd and pineapple. The proximate compositions of sweet gourd pulp were: moisture content 90.3%, ash 0.33%, sugar 3.24% and ascorbic acid 2.97 mg/100g. Pineapple pulp contained 74.6%moisture, 0.3%ash, 9.95% sugar and 78.79 mg/100 gascorbic acid. The keeping quality and shelf life of the prepared mixed jam were studied. For the case of mixed jam, the highest sugar content (62.54%) was in sample with 60% pineapple and 40% sweet gourd. Organoleptic test showed that overall acceptability of 60% pineapple +40% sweet gourds was better than that of other mixed jam. The highest score (8.0) was found from the sample with 60% pineapple + 40% sweet gourd, and the lowest score (6.0) was from the sample with 50% pineapple + 50% sweet gourd. During storage period, TSS, reducing sugar, non-reducing sugar and pH decreased for all cases. Fading of color was observed at 90 days of storage for some samples.J. Bangladesh Agril. Univ. 16(2): 309-314, August 2018
Highlights
Sweet gourd (Cucurbita maxima) belongs to the family Cucurbitaceae and is grown primarily as a vegetable or ornamental plant
This study investigated the preparation of mixed jam from sweet gourd and pineapple
Sweet gourd is one of the most popular field crops and cultivated around the world. It is one of the most important vegetables grown in Bangladesh. Both immature and mature sweet gourds are used as a vital ingredient for several culinary preparations in Bangladesh
Summary
Sweet gourd (Cucurbita maxima) belongs to the family Cucurbitaceae and is grown primarily as a vegetable or ornamental plant. The annual production of sweet gourd in Bangladesh is 1989865 metric tons (BBS, 2012). Sweet gourd is one of the most popular field crops and cultivated around the world. It is one of the most important vegetables grown in Bangladesh. Both immature and mature sweet gourds are used as a vital ingredient for several culinary preparations in Bangladesh. The nutritive values of sweet gourd per 100 g edible portion were found to be carbohydrate4.5 g, protein 1.4 g, fat 0.5 g, energy 30 cal and vitamin C 26.0 mg (Sharfuddin and Siddique, 1985)
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