Mango Jam Research Articles

Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam.

The scoby pellicle of symbiotic culture of bacteria and yeast is a by-product from kombucha fermentation. While a portion is used as starter culture, the remainder is often discarded, yet it can be a valuable source of bacterial cellulose. Scoby from black, green and oolong tea kombucha fermentation was assessed for its hydrocolloid effects in mango jam-making through evaluation of physicochemical, textural and sensory characteristics. Quality of jam was significantly improved with water activity reduction up to 22.22% to 0.679, moisture content reduction up to 37.06% to 19.92%, and a pH drop up to 5.9% to 3.19 with the use of 20 to 100 g kg-1 scoby. In colour analysis, presence of scoby led to a brighter jam due to higher values from 30.98 to a range of 31.82 to 40.83. Texture of jam with scoby gave higher gel strength and adhesiveness, with the most prominent effects from the black tea kombucha. Overall acceptability in sensory test scoring was above 70% on a nine-point hedonic scale with the 40 g kg-1 green tea kombucha scoby jam chosen as the most preferred. Scoby gave significant contributions to jam stability, appearance and texture, showing potential as a clean-label food ingredient. © 2024 Society of Chemical Industry.

Value Addition and Standardization of Mango Jam (Mangifera indica)

The study was carried out at Post Harvest Laboratory of Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture Technology and Sciences, Prayagraj, Uttar Pradesh during the year 2023-2024 in which mango and tamarind were taken and they were treated with varying quantities of sugar, honey, and jaggery. This exploration was facilitated through a Completely Randomized Design (CRD) experiment, which evaluated seven treatments. Physicochemical analyses and organoleptic assessments were conducted over a 60-day storage period at ambient temperature. Results indicate that Treatment 4 (Mango + Tamarind + Jaggery 60% + Honey 40%) exhibited superior physicochemical properties, including total soluble solids, pH, total acidity, moisture content and ascorbic acid content. Organoleptic evaluations favored Treatment 4(Mango + Tamarind + Jaggery 60% + Honey 40%) for color and appearance, flavor and taste, texture, aroma, and overall acceptability, followed by Treatment 2 (Mango + Tamarind + Sugar 75% + Honey 25%). Notably, all treated samples surpassed the control in organoleptic tests. Furthermore, the assessments revealed improved sensory attributes at cold temperatures compared with ambient conditions. Treatment 6 (Mango + Tamarind + Jaggery 90% + Honey 10%) demonstrated the highest Benefit-Cost Ratio (1.45). These findings suggest the potential for optimizing mango jam formulations to enhance both physiochemical properties and consumer acceptance.

IMPACT OF THE ‘KENT’ MANGO (Mangifera indica L.) JAM FORMULATION WITH DIFFERENT GELLING AGENTS ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES

Pectin content decreases as mango (Mangifera indica L.) maturity progresses. When making jam, a hydrocolloid will be required, which can impact the physicochemical and sensory properties of the processed product. The objective of this work was to evaluate the effect of two mango maturity stages (60 and 100 %) and four different gelling agents (pectin, xanthan gum, guar gum, and corn starch) on the physicochemical and sensory properties of jams, using a commercial jam as a control. Eight treatments were obtained, and a completely randomized experimental design was applied. The experimental unit was a glass jar (250 g) of jam with three replicates for physicochemical and sensory analysis. Analysis of variance and comparisons of means with Tukey’s test were carried out with SAS® software. The physicochemical properties of the jam were affected according to its formulation. Those with 100 % ripe mango plus pectin or corn starch showed maximum pH values of 3.7 and 3.8, respectively, but lower acidity (0.6 %). The jams with 60 % ripe mango and pectin or corn starch had higher levels of dietary fiber (1.42 and 1.47 %) and protein (0.97 and 0.79 %), with no differences from the control. In terms of texture, the formulation with 60 % ripe mango plus pectin was statistically superior to the other jams. The jam with 60 % ripe mango and corn starch had the highest sensory color and was comparable to the control, but in hue, it was instrumentally different from the other formulations. Changes in fruit maturity from 60 to 100 % and the type of gelling agent modified the physicochemical properties and sensory color of ‘Kent’ mango jam, confirming the effect of formulation on the attributes evaluated.

Optimization of mango peel pectin extraction (Mangifera indica L.): For the production of jam and jelly

Pectin extracted from mango (Mangifera indicia L.) peel is commonly utilized as a gel-forming agent in food and pharmaceutical applications. In Ethiopia, there is a substantial amount of mango fruit production and the peel removed from mango fruits are discarded as waste. However, there was limited scientific data on the development of pectin from mango peel and its utilization in jam and jelly making. Therefore, the study aimed to develop pectin from mango peel and utilization optimized pectin in jam & Jelly developments. For expermental work, the mango kent variety was collected from the Bako Agricultural Research Center. Seventeen experimental runs were generated after the minimum and maximum temperatures (60–100 °C), time (60–120 min) and pH (2–3) were adjusted by Design Expert® software version 13.0.5.0 using the Response Surface Methodology. All physicochemical and sensory properties were determined using standard procedures and analytical graded chemicals. The results showed that the highest (64.63 %) extraction yield of mango peel pectin was recorded at 100 °C, 60 min and pH.2. Optimum process variables for pectin yield (65.20 %) extracted from dried mango peel were recorded at temperature 94.64 °C, time 118.67 min, and pH 2.01,The optimized mango pectin yield has 497.5 equivalent weight, 6.15 methoxy, 70.3 anhydrouronic acid, and 49.69° of esterification content. Mango jam and jelly were developed using optimized pectin yield of 3.64 and 3.42, 4.30 and 4.46 for pH and titrable acidity, respectively. The results of the sensory panelists showed that mango jam and jelly developed with pectin significantly (p < 0.05) liked the aroma and general acceptability compared to the control sample. The findings highlighted that the pectin optimized from dried mango peel has a good potential to develop jams and jellies with better physicochemical properties and sensory acceptability.

Spreadability, Total Dissolved Solids and Likeability of Mango Jam with a Combination of Mango Flesh and Peel Arum Manis (Mangifera Indicates L)

After being harvested, mango fruit will quickly spoil due to the high water content in the fruit, so efforts need to be made to process it to extend its shelf life, one of which is processing it into jam. To get good jam you need the right composition of sugar, acid and pectin. The part of the mango fruit that is widely consumed and processed is the flesh, while the skin and seeds are not widely used even though the skin of the mango fruit contains quite high pectin. This research aims to determine the effect of the combination of mango flesh and mango skin on spreadability, total soluble solids, and panelists' preferences for jam. The method used is Completely Randomized Design (CRD) 1 factor, namely a combination of mango skin and mango flesh with 5 treatment levels: P1 (20%: 80%), P2 (30%: 70%), P3 (40%: 60%), P4(50%: 50%) and P5 (60%: 40%). Parameters observed: spreadability, total dissolved solids, and preference test. Data were analyzed using Variance Analysis and the smallest significant difference (if there is a difference) with a confidence level of 5%. The liking test will be carried out on 30 panelists (untrained) using a 5-level liking scale: very dislike (1), dislike (2), neutral (3), like (4) and very like (5). The results of the study showed that the higher the use of mango peel pulp and the less mango fruit pulp, the lower the spreading power, where the highest spreading power was in treatment P1 and was not different in treatment P2. However, the total dissolved solids value is getting higher. Panelists liked the color, taste and spreadability of treatments P1, P2 and P3 (not significantly different), while the aroma was preferred up to treatment P4.

Organoleptic Characteristics of Nastar Broccoli with Podang Mango Jam as a Healthy Snack Innovation for Pregnant Women

A woman who is in pregnancy from conception to birth is called a pregnant woman. Pregnant women can be at risk of anemia due to the impact of folic acid deficiency. Alternative innovations in healthy snack products for pregnant women include pineapple cakes, which are innovated with broccoli which is rich in folic acid and mango podang. The type of method of this research is experiments using organoleptic tests where researchers measure the level of preference for processed products from broccoli flour 3 treatments P1 (100% wheat flour: 0% broccoli flour), P2 (96.5% wheat flour: 3 broccoli flour, 5%) and P3 (93% wheat flour, 7% broccoli flour).The results showed that the highest acceptability of this product to color was P1 (97%), the highest aroma acceptability was P1 (97%), the highest texture acceptability was P1 (95%), and the highest taste acceptability was P1 (98%). This is because the P1 dough has not been mixed with broccoli flour so that in terms of color, aroma, texture and taste it has superior results, but the difference in the percentage of acceptability with P2 and P3 is not much different.

Addition of Sugar and CMC to the Characteristics of Arumanis Mango Jam (Mangifera indica L.)

Mango is a popular fruit nowadays, because it contains components that are good for health. Off grade mangoes that have a low selling price on the market still have the potential to be processed into a product, one of which is jam. The purpose of this research was to determine the characteristics of off grade mango fruit jam produced by adding sugar and CMC, and the appropriate level of addition of sugar and CMC to produce jam with the best characteristics. The experiment was performed using completely randomized design with two-factor, Factor I was sugar concentration 30% (S1), 45% (S2) and 60% (S3), Factor II was concentration of CMC addition in 0.25% (C1), 0.50% (C2), and 0.75% (C3). All experiments were conducted in triplicate for each treatment, for a total of 27 experimental units. The results showed that the higher of sugar addition increased the Total soluble solids, vitamin C content and browning index value but reduced the water content, while the higher CMC tended to reduce the water content and browning index value of arumanis mango jam. The addition of 60% sugar and 0.50% CMC produced the best Off grade mangoes fruit jam with a Total soluble solids value of 67.567 OBrix, a vitamin C content of 128.960 (mg/g), a water content of 30.720% and was organoleptically favored by the panelists.

Karakteristik Sensoris dan Kimia Selai Mangga Lalijiwa (Mangifera indica) Dengan Menggunakan Pemanis Stevia (Stevia rebaudiana) Rendah Kalori

Mango jam is made by adding sugar into mango which play a role as sweetener and thickener of the jam. Sugar contains high calorie which not beneficial for a people with diabetics. However, stevia is used as an alternative to replace sugar which expected to have lower calories, so the jam is safe to be consumed including for diabetics. The aim of this study was to determine the optimum concentration of stevia sweetener in lalijiwa mango jam especially in the sensory and chemical characteristics. The study used one factor complete randomized design with the comparison of mango and stevia of A1 (95%:5%), A2 (90%:10%), A3 (85%:15%), A4 (80%:20%) with a total amount of 250 gr. The results showed that from the overall parameters, sample A1 was the most preferred. While the chemical composition showed that the moisture, vitamin c, total dissolved solid, and total calories was 38,44%; 8,376 mg/100gr; 25 (°Brix); 905,941 cal/g; respectively.

Correction: Impact of pectin extracted from selected citrus fruit peel on overall quality of mango jam

Correction: Impact of pectin extracted from selected citrus fruit peel on overall quality of mango jam

Assessment of post-harvest handling of mango and evaluation of mango jam in major mango producing areas of South Omo Zone, SNNPR, Ethiopia

The present study aimed to assess the postharvest handling practice, demonstrate and popularize mango jam processing on rural households’ levels in major mango growing areas of Debub Ari Woreda, South omo, Southern Ethiopia. Training manual was developed and Practical training on processing, post-harvest handling and utilization of mango jam was given for 12 DAs, 7 Administrators and 161 model Farmers comprising of 72 female farmers and 65 model male farmers and 40 model farmer households were interviewed about the technology and postharvest handling practice in the area in which 28 are females and 12 are male. Postharvest handling practice and sensory perception of mango jam and other relevant data were collected, analysed, interpreted and discussed. Results revealed that, 87.5% of respondent are greater than 25 years old and 40.0% attended various levels (elementary to high school) education. The major transportation method and packaging material used as replied by the respondents are 42.5% (use pack animals: donkey, mule and horse) and 47.5% (use sack), respectively. Pest attack (disease, insect) followed by mechanical damage during harvesting, poor packaging material and damage during transportation were identified as the main causes of mango loss specified by the respondents. Therefore, use of the better adapted and pest/disease-tolerant varieties, improved fruit production and harvesting practice, proper storage and transportation facilities, appropriate postharvest innovations and technologies are required to reduce postharvest loss and extend fruit shelf-life. Int. J. Agril. Res. Innov. Tech. 12(1): 155-160, June 2022

Impact of pectin extracted from selected citrus fruit peel on overall quality of mango jam

Impact of pectin extracted from selected citrus fruit peel on overall quality of mango jam

The effects of extraction conditions on the yield of crude pectin extract from passion fruit (Passiflora edulis Sims.) and the application of the extract on jam forming ability

The peel of purple passion fruit (Passiflora edulis Sims.) can account for up to 60% of the total weight and contains usable organic compounds such as polymeric sugars, including pectin. The influences of ripeness stages and the extraction conditions (solvents, peel to solvent ratio, temperature, time) on the extract of crude pectin yield were investigated. The results indicated that pectin yield was independent of fruit maturation. The extraction efficiency reached its peak when extracted with citric acid and demonstrated optimal pectin production yield with the ratio of 1:5 (w/v) and at 95°C for 80 minutes. The extracted crude pectin was then applied to mango jam production. Jam made from extracted pectin had a good structure, moderate hardness, nice color, and harmonious taste. The ability to form coagulation on mango jam of crude pectin was weaker than commercial pectin. This study found that the topic's practical applicability to the processing of food products was significant.

Applications of Lactobacillus acidophilus-Fermented Mango Protected Clostridioides difficile Infection and Developed as an Innovative Probiotic Jam.

Clostridioides difficile infection (CDI) is a large intestine disease caused by toxins produced by the spore-forming bacterium C. difficile, which belongs to Gram-positive bacillus. Using antibiotics treatment disturbances in the gut microbiota and toxins produced by C. difficile disrupt the intestinal barrier. Some evidence indicates fecal microbiota transplantation and probiotics may decrease the risk of CDI recurrence. This study aimed to evaluate the efficacy of fermented mango by using the lactic acid bacteria Lactobacillus acidophilus and develop innovative products in the form of fermented mango jam. L. acidophilus-fermented mango products inhibited the growth of C. difficile while promoting the growth of next-generation probiotic Faecalibacterium prausnitzii. Both supernatant and precipitate of mango-fermented products prevented cell death in gut enterocyte-like Caco-2 cells against C. difficile infection. Mango-fermented products also protected gut barrier function by elevating the expression of tight junction proteins. Moreover, L. acidophilus-fermented mango jam with high hydrostatic pressure treatment had favorable textural characteristics and sensory quality.

Exploring potential of hydro-alcoholic extract of stem of marjoram as natural preservative against food spoilage bacteria Bacillus cereus and Bacillus megaterium in homemade mango jam

Exploring potential of hydro-alcoholic extract of stem of marjoram as natural preservative against food spoilage bacteria Bacillus cereus and Bacillus megaterium in homemade mango jam

ANALISIS KANDUNGAN GIZI SELAI POH LEMBONGAN OLEH-OLEH LANGKA KHAS NUSA PENIDA

Poh Lembongan mango is a typical mango from the island of Nusa Penida. During the harvest season the fruit is abundant and not used. The use of this mango fruit needs to be done research, so that it can be used as a souvenir product by processing it into jam. The purpose of this study was to analyze the nutritional content of the mango poh lembongan jam, and to test the organoleptic to determine the acceptability of the product as a souvenir.The research method used is descriptive, namely by laboratory tests and organoleptic tests. Laboratory tests were carried out by analyzing moisture content, ash content, fat content, protein content, carbohydrate content, and vitamin C. Organoleptic tests were carried out on the assessment of the aroma, taste, viscosity and acceptability parameters of 15 panelists.The results showed that the content of this jam was 19.649% water content; ash content 0.165%; fat content 0.573%; protein content of 0.907%, carbohydrate content of 78.705%, and vitamin C of 20.476%. Vitamin C which is quite high in jam gives the product the opportunity to be used as healthy food. Organoleptic tests show that the taste, aroma, texture can still be accepted by the community. Poh Lembongan mango jam has the potential to be developed into a typical souvenir product from Nusa Penida Island.

Screening of Ethiopian mango cultivars for suitability for preparing jam and determination of pectin, sugar, and acid effects on physico-chemical and sensory properties of mango jam

In this present study physicochemical composition of 6 mango varieties (Tommy, Kent, Keitt, Dodo, Local and Apple mango) were characterized on the bases of their suitability for jam preparation. According to the results of fruit physicochemical analysis, apple mango varieties was observed for best Total Soluble Solids (17.06%), Total Solids (15.57%), and Moisture Content (71.30%), Ash Content (0.36%), Reducing Sugars (2.63%), pH (3.33) and Titratable Acidity (0.27 mg/100 g). In the later study, investigated the effect of pH in two levels (3 and 3.3) pectin in three levels (0, 1 and 1.5%) and sugar amount in two levels (50 and 60%) on quality of apple mango jam. Analysis of variance was carried out using Minitab 18.1 software. Jam sample formulated with pectin (1.5%), sugar (60%) and pH (3.3) reported high vitamin C content and TS and also more acceptable in appearance, flavor, consistency, color and overall acceptability by the sensory panelists. Finally, the quality of the jam is highly dependent on the concentrations of each ingredient.

Optimizing acceptability of mango jam enriched with pectin from cacao husk (Theobroma cacao L.)

This experiment was conducted in order to optimize and quantify the acceptability of mango jam enriched with pectin extracted from husk of cacao grown in the department of Sucre, Colombia. The experiment was performed using a two-factor, completely randomized design: pectin concentration (0.2%, 0.4%, 0.6%) and citric acid concentration (0.1%, 0.3%, 0.5%). All experiments were conducted in triplicate for each treatment, for a total of 27 experimental units. Variables such as fresh fruits (65.5%) and sugar (34.0%) were held constant. Data analysis was performed using an analysis of variance while the comparison of means was performed by the Tukey's range test. After 24 hours, a test for measuring product acceptability was conducted among 60 people using a 7-point hedonic scale. The survey yielded an acceptability value (I like moderately) of 6.7 for pectin concentrations of 0.2% and citric acid concentrations of 0.3%.

Stabilization, physiochemical and sensory evaluation of mango jam with jaggery stored at ambient temperature (25-30ºC)

Stabilization, physiochemical and sensory evaluation of mango jam with jaggery stored at ambient temperature (25-30ºC)

Effect of the Inclusion of Fruit Peel on Consumer Acceptability, Dietary Fiber and Chemical Properties of Jam Products

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.

An overview of quality status of selected commercial brands of juices and jams based on public perception and laboratory analysis

The study was done to evaluate the quality status of selected commercial brands of juices and jams based on laboratory analysis and public perception. The entire research work was carried out in two phases to evaluate the quality of juices and jams, available in local market. In phase I, a comprehensive baseline survey was done to know the public perception and this revealed that, according to the notion of most respondents, commercial juice and jam products available in market were adulterated by harmful food colors, low grade fruits and harmful preservatives and these were harmful for health. Besides, some outcome from this survey, such as, avoiding low quality products and adopting BSTI standard, enforcing law and imposing punishment and social motivation of food consumers to prevent adulteration. In phase II, chemical analysis and sensory evaluation of selected samples were done. The collected samples were four different brands of mango juices, two different brands of mango jam, two different brands of pineapple jam and apple jam from one brand. Different parameters of collected samples like moisture content, ash content, total soluble solid content, pH, acidity as citric acid, total plate count, yeast and mold count, preservative (Sulphur dioxide and Sodium benzoate) content and heavy metal (As, Pb, Cu, Zn and Sn) content were analyzed. Heavy metal content in every sample was below the detection level. Microbial load was in safe level according to gulf standard. However, preservative content in few samples was quite higher than acceptable limit. Other parameters of collected samples were in acceptable limits. Sensory evaluation showed that all commercial jam and juice samples were more or less equally acceptable and all products obtained satisfactory total score from sensory evaluation. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21410 J. Bangladesh Agril. Univ. 12(1): 183-188, June 2014