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Authors: JINNAH, S M F
Keywords: Jackfruit, Jam, Cake, Proximate Composition, Mineral, Brix.
Issue Date: Jun-2019
Publisher: A thesis submitted in the partial fulfillment of the requirements for the degree of Master of Science in Food Chemistry and Quality Assurance Department of Applied Chemistry and Chemical Technology Faculty of Food Science and Technology Chattogram Veterinary and Animal Sciences University Khulshi, Chattogram-4225, Bangladesh.
Abstract: This study aimed at producing and characterizing of jackfruit (Artocarpus heterophyllus) jam, by extracting pulps from jackfruits obtained from Reazuddin Bazar, New Market, Chattogram. Produced pulp was mixed with prepared lemon juice, ascorbic acid, pectin, color, citric acid, potassium metabisulfite and sugar and allowed to cook on constant boiling/stirring until ready for set at 69% brix. Wheat flour, xanthen gum, custer sugar, salt, SAPP, SBC, liquid glucose, potassium sorbet, cake mix, egg and plam oil was used for cake production. Produced jam was injected to produce cake for preparation of jackfruit jam cake. Ten untrained panelists performed sensory and general acceptability test using 7 point hedonic scale of the developed jam together with commercial mango jam as control. Ten untrained panelists also performed sensory and general acceptability test using 7 point hedonic scale of the developed jam cake together with commercial cake as control. The results revealed no significant difference (P>0.05) in mean hedonic score between developed jackfruit jam, jackfruit jam cake and control. Consumer studies showed significant differences (P>0.05) in color, aroma, spread ability and sweetness attributes between jackfruit jam and the commercial mango jam. Consumer studies also showed significant differences (P>0.05) in color, aroma, mouthfeel and texture attributes between jackfruit jam cake and the commercial cake. Jackfruit jam had very concentrated orange yellow color compared to control mango jam which had faint color and jackfruit jam was slightly sweeter compared to mango jam. Jackfruit jam had bright color, it spread well and had strong aroma compared to control. Proximate analysis of fresh jackfruit showed protein (3.80%), carbohydrate (17.83%), ash (0.60%), crude fat (1.90%), crude fiber (0.95%), moisture content (74.89%), pH (5.20), vitamin C (6.23 mg/100g) and total acidity of (0.07 g/100g). Jackfruit jam indicated carbohydrate (59.97%), protein (3.40%), crude fat (1.97 %), ash (0.45 %), moisture content (33.40%), crude fiber (0.80%), vitamin C (13 mg/100g), pH (3.80) and total acidity of (0.43 g/100g). Mineral contents were slightly higher in fresh jackfruit compared to the developed jackfruit jam. The information obtained from this study concluded that jackfruit has shown favorable sensory attributes that can be used for jam making and other processed products to add value to the fruit.
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