Processing and quality evaluation of coconut based jam

Abstract

Coconut stand out as the foremost amongst the palms that human kind has discovered for is multifarious uses to sustain and support life. In recent years emphasis is focused on product diversification, by products utilization and development of value added coconut products to improve the coconut economy. Coconut jam is a traditional high sugar coconut food product, commonly consumed as desert, bread spread and rice cake topping. An attempt was made to utilize the residual coconut pulp left in the tender coconuts after removal of coconut water. The coconut pulp was mixed with pineapple pulp and guava pulp in different proportions to increase the acceptability of the jam. The prepared coconut jam packed in plastic container and glass bottles and had the shelf life of 180 days at room and refrigerated temperatures. The changes in chemical, microbial and organoleptic characteristics of the coconut jam were studied.