Abstract
The aim of the study was to identify factors that could affect the quality of pond apple (Annona glabra L.) jam.Various quality parameters were investigated with three replica groups for each: added fruit flesh compared to juice/water solution (30%; 35%; 40%; 45%; 50%), soluble solid concentration of juice (45; 50; 55) and varying pH levels (3.0; 3.2; 3.4). The results showed that when the added fruit flesh to juice/water was 40%, the product produced a high-value bright yellow, corresponding to CIELAB color space values, L∗, a∗, b∗, 12.45; 0.58; 8.56 and the jam product gained the highest scores from the sensory panel, which was demonstrated by perceptive color (5.05), flavor (4.98), taste (5.22) and texture (5.12). With a pH of 3.2 and a sugar concentration of 55%, the product with 40% added fruit flesh has the highest sensory value in terms of color, odor, taste and texture.
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