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Authors: Yeasmin Rafe, Israt
Keywords: Amloki, Papaya, Jam, Antioxidants capacity, Phytochemicals, Sensory properties.
Issue Date: Mar-2023
Publisher: Chittagong Veterinary and Animal Sciences University Chittagong – 4225, Bangladesh
Abstract: Amloki and papaya are rich in nutrients but making jam with them is not common in Bangladesh due to the bitter taste of amloki. Because of this, efforts have been made in the present research to create amloki-papaya jam using various amloki and papaya ratios in order to determine the sensory acceptance and then to examine the nutritional content, phytochemicals, and antioxidants capacity. The open kettle technique was used to make the amloki-papaya jam. One-way analysis of variance (ANOVA) was used to estimate the significance level at 5% P0.05. Amloki-papaya jam was made for the experiment, along with sugar, honey, commercial pectin, and citric acid. The ranges for the amounts of carbohydrate, fat, protein, ash, and fiber were 66.51% to 70.34%, 0.98% to 1.68%, 1.05% to 1.40%, 0.31% to 0.59% and 0.47 to 2.11% respectively. Energy content was found ranging from 285.86-301.83 kcal/100 g. The calculated vitamin C content and antioxidant capacity of amloki-papaya jams ranged from (98.28- 184.25) mg/100 g and 30.19-30.31 mg TE/100 g. As compared to control sample A, sample B jam prepared from 80% amloki and 20% papaya had greater total phenolic contents and flavonoids contents with values ranging from 20.480.01 mg QE/100 g and 21.290.03 mg GAE/100 ml respectively. Among four formulations of jam, amloki-papaya jam made with 80% amloki and 20% papaya (sample B) had the highest 8.430.79 sensory acceptability rating. After 15 days of storage at a cool temperature (82C), total viable count was determined to be within an acceptable range and fungal activity was not observed. So, it may be recognized as a functional food because of the high concentration of outstanding phytochemicals, such as antioxidants and bioactive compounds.
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