PRODUCTION AND QUALITY EVALUATION OF JAM PRODUCED FROM APPLE AND PAWPAW BLENDS

OSUNBADE, O.A; GBADEGESIN, O.J; OLADIMEJI, T.E; POPOOLA, O.J; TIAMIYU, O.G; OLAYIWOLA, A.O

Authors

OSUNBADE, O.A
oaosunbade68@lautech.edu.ng
Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.
GBADEGESIN, O.J Department of Agronomy, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.
OLADIMEJI, T.E Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.
POPOOLA, O.J Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.
TIAMIYU, O.G Department of Pure and Applied Biology, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.
OLAYIWOLA, A.O Department of Chemistry, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.

Abstract

Jam production from fruits is an effective means of ensuring availability of fruits at off-seasons. The study aimed at formulating an acceptable jam from apple and pawpaw blends. The Jams were produced from blends of apple and pawpaw in the ratio 50:50, 60:40, and 70:30 respectively. The proximate composition shows that moisture content ranged between 40.30-54.20 %, ash content of 0.29-0.51 %, fat content of 0.05-0.17 %, protein content of 0.25-0.68 % and carbohydrate content of 34.0-58.9 %. Total Soluble Solids (TSS (oB)) ranged between 63.0 to 66.0 %. The pH of the jam ranged from 3.00 to 3.09, the ascorbic acid composition of the formulated jam ranged from 5.28 to 6.00 while the total sugar of the formulated jam ranged from 55.70 to 60.80 % and pectin ranged from 5.00 to 5.88 %. The sensory properties of the jam revealed that 50 % apple and 50 % pawpaw blend was rated best in term of colour, taste, aroma, texture, spread-ability, and overall acceptability. The findings reveal that apple and pawpaw could be used in the preparation of a quality jam without any adverse effect on the nutritional quality.