Sensory Evaluation of Composite Jam Produced From Four Different Tropical Fruits Pawpaw Apple Banana and Orange

Sensory Evaluation of Composite Jam Produced From Four Different Tropical Fruits; Pawpaw, Apple, Banana and Orange

Project / Seminar Material
Reference ID: PS-1139-TM

DEDICATION

This research material titled “Sensory Evaluation of Composite Jam Produced From Four Different Tropical Fruits; Pawpaw, Apple, Banana and Orange” is dedicated to God for his enabling grace, and to all computer enthusiasts who contributed to make life a pleasant experience during my research documentation.

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Food Science and Technology (FT), Book Authors and Profound Scholars of existing or related project material on “Sensory Evaluation of Composite Jam Produced From Four Different Tropical Fruits; Pawpaw, Apple, Banana and Orange” for their invaluable guidance, support, and expertise throughout the journey.

I am also grateful to your study area (mention any funding organizations, if applicable) for their financial assistance. This research would not have been possible without the encouragement and assistance of some stakeholders (mention any mentors, teachers, or colleagues). Additionally, I would like to acknowledge the understanding and patience of my family and friends during this endeavor. Your unwavering support has been a constant source of motivation. Thank you all for being part of this meaningful endeavor.

Sensory Evaluation of Composite Jam Produced From Four Different Tropical Fruits; Pawpaw, Apple, Banana and Orange

TABLE OF CONTENTS

PRELIMINARY PAGES

CHAPTER ONE

INTRODUCTION

  • 1.1 Background of the Study
  • 1.2 Statement of Problems
  • 1.3 Aims and Objective of Study
  • 1.4 Significance of Study
  • 1.5 Scope of Study
  • 1.6 Limitations of the study
  • 1.7 Definition of Terms

CHAPTER TWO

LITERATURE REVIEW

  • 2.1 Introduction
  • 2.2 History of Banana Flower (Blossoms)
  • 2.3 Concept of Banana
  • 2.3.1 Storage Banana
  • 2.3.2 Nutrition and Benefits of Banana
  • 2.3.3 Potassium of Banana
  • 2.4 Pests, Diseases, and Natural Disasters Banana
  • 2.4.1 Panama Disease
  • 2.4.2 Tropical Race 4
  • 2.4.3 Black Sigatoka
  • 2.4.4 Banana Bunchy Top Virus
  • 2.4.5 Banana Bacterial Wilt
  • 2.5 Conservation of Banana
  • 2.6 Overview of Banana Flowers (Blossoms)
  • 2.6.1 Functionality of Banana Flowers
  • 2.6.2 Uses and Effectiveness of Banana Flowers
  • 2.6.3 Side Effects of Banana Flowers
  • 2.6.4 Special Precautions and Warnings
  • 2.7 Historical Review of Orange
  • 2.8 Phytochemicals and Nutritional Value of Orange
  • 2.9 Overview of Pawpaw (Carica Papaya)
  • 2.9.1 Diseases and Pests of Pawpaw
  • 2.9.2 Uses of Carica Papaya

CHAPTER THREE

MATERIALS AND METHODS

  • 3.1 Introduction
  • 3.2 Material and Apparatus Used
  • 3.3 Jam Blends Formulation and Preparation
  • 3.4 Chemical Analysis
  • 3.5 Vitamins Determination
  • 3.6 Viscosity Determination
  • 3.7 pH Determination
  • 3.8 Titratable Acidity Determination
  • 3.9 Specific Gravity and Brix Determination
  • 3.10 Sensory Evaluation
  • 3.11 Statistical Analysis

CHAPTER FOUR

RESULT AND DISCUSSION

  • 4.1 Introduction
  • 4.2 Proximate Composition of Composite Jam
  • 4.3 Mineral Composition of the Jam
  • 4.4 Vitamin Composition of the Jam Blends
  • 4.5 Viscosity of the Jam Blends
  • 4.6 Specific Gravity Value of the Jam Blends
  • 4.7 Total Titratable Acidity, pH and Brix Values of the Jam Blends

CHAPTER FIVE

SUMMARY, CONCLUSION AND RECOMMENDATION

  • 5.1 Introduction
  • 5.2 Summary
  • 5.3 Conclusion
  • 5.4 Recommendation

REFERENCES

ABSTRACT

Jam is a mixture of fruit boiled with sugar and allowed to congeal. It is often spread on bread, biscuit and ice-cream. The study was carried out to evaluate the sensory quality of composite jam produced from four different tropical fruits (Apple, Pawpaw, Orange and Banana). In achieving this aim, the following specific objectives were laid out to produce composite jam using four different tropical fruit and evaluate the general acceptability of composite jam. Pulps were extracted separately from the four fruits obtained from Relief Market Owerri, Imo State.

Four different samples were produced with the following proportions sample A, 40% pawpaw, 20% apple, banana and orange. Sample B, 40% apple, 20% pawpaw, 20% banana and 20% orange. Sample C, 40% banana, 20% pawpaw, 20% apple and 20% orange. Sample D, 40% orange, 20% pawpaw, 20% apple and 20% banana; the pulp samples produced were each mixed with prepared and standardized sugar and gelatin syrup, allowed to cook on constant boiling/stirring to get jam.

The prepared jam samples were carefully poured in steam/ethanol sterilized jam bottles and cocked immediately; and were allowed to cool. The cooled jam samples were served to panelist for sensory evaluation. Sample C which comprises of 40% banana and 20% pawpaw, apple and orange pulp was rated best in terms of taste, color, spreadability, texture and general acceptability followed by sample D (40% orange) in color and sample A (40% pawpaw) in taste. There is a significant difference among the four samples.

The significance of the Apple, Pawpaw, Orange and Banana combination will help to enhance the nutritional composition, the colour and flavor of the jam and these fruits are rich in antioxidant, Vitamin C, Vitamin A, many essential B-complex Vitamin such as folic acid which helps in production of a highly nutritive jam.

Sensory Evaluation of Composite Jam Produced From Four Different Tropical Fruits; Pawpaw, Apple, Banana and Orange

CHAPTER ONE

1.0 Introduction

1.1 Background of the Study

Jam is a mixture of fruit boiled with sugar and allowed to congeal. It is often spread on bread, biscuit and ice-cream. Bread and biscuit are types of food made from flour and water that is mixed together and then baked (Longman Dictionary). Jam is a type of fruit preserve (Wiktionary, 2021).

Fruit jams are preserved fruits and sugar normally canned or sealed for long-term storage. Jam making, involves the disruption of the fruits tissues followed by heating with added water and sugar to activate its pectin before being put into containers. The sugar and the fruits used in producing jam varies according to the type of fruit and its ripeness. When the temperature of the mixture reaches 104oc the acid and the pectin reacts with the sugar (Jones and Layner 2003).

Normally, jam preparation requires the addition of commercial or natural pectin as a gelling agent (Madhave and Pushpalatha, 2002). The use of ingredients and how the jams are prepared actually determine the type of jam produced. Jams are one of the most popular food products because of their low cost, all year long availability and organoleptic properties (Galkowska and Zagorska, 2010). Traditionally, jams were first produced as an effort to preserve fruits during off-season for consumption.

Nevertheless, processed product such as jams tend to have low nutritional values when compared to fresh fruits for an example, jam normally have lower Vitamin C content compared to the fresh fruits. This is due to exposure to the heat generated during processing (Jawaheer et al, 2013). Fruit such as lemon, apples, cranberries, banana, Pawpaw and orange are used in production of jam (Burkill, 1997).

Apple fruit is one of the most popular and favorite fruit among the health conscious, fitness lovers who firmly believe in the concept or health is wealth”. Apple fruit is packed with rich phytonutrients, which in the true sense is indispensable for optimal health. Certain antioxidants in apple have several promoting and disease preventive properties, and thereby, truly justifying the adage, “an apple a day keeps the doctor away” (Nutrition, 2016).

Banana fruit is a perennial herbaceous plant that grows from the underground rhizome. It flourishes well under tropical, moisture-rich, humid, low-lying farmlands. Banana fruit is composed of soft, easily digestible flesh made up of simple sugars like fructose and sucrose that upon consumption instantly replenishes energy and revitalizes the body. It is also one of the recommended supplement food included in the treatment plan for under-nourished children.

1.2 Statement of Problems

Fruits are difficult to keep for a considerable length of time, thus ripe fruits are utilized either as fresh fruit or processed into jam and other types of products. Most fruits are perishable in their natural state after harvest; deterioration sets in almost immediately due to metabolic activities which continue even after harvest.

The perishable nature makes it difficult to store and preserve fruits, hence, there is gradual loss of flavor and nutritional value. Large quantities of fruits are produced and wasted in Nigeria and many other developing tropical countries.

1.3 Aims and Objective of Study

The aim of the study is to evaluate the sensory quality of composite jam produced from four different tropical fruits: pawpaw, apple, orange and banana. In achieving this aim, the following specific objectives were laid out as follows:

  1. To produce composite jam using four different tropical fruit; Apple, Pawpaw, Orange and Banana.
  2. To evaluate the general acceptability of composite jam.

1.4 Significance of Study

The significance of the Apple, Pawpaw, Orange and Banana combination will help to enhance the nutritional composition, the colour and flavor of the jam and these fruits are rich in antioxidant, Vitamin C, Vitamin A, many essential B-complex Vitamin such as folic acid which helps in production of a highly nutritive jam.

It is also highly essential to process and preserve fruits in order to guarantee regular supply of its products at affordable prices. This will reduce post-harvest losses and prolong the shelf life of the product; crops including fruits and vegetable are processed for different reasons.

This study will be of immense benefit to other researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.

1.5 Scope of Study

This scope of this research is focused on the Sensory Evaluation of Composite Jam Produced from Four Different Tropical Fruits; Pawpaw, Apple, Banana and Orange and the study will evaluate the general acceptability of the products.

1.6 Limitations of the Study

During the course of this study, many things militated against its completion, some of which are:

  1. Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
  2. Research material: availability of research material is a major setback to the scope of the study.
  3. Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
  4. Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet).

1.7 Definition of Terms

Bananas: Banana plant is colloquially called a banana tree, it's actually an herb distantly related to ginger, since the plant has a succulent tree stem.

Proximate: Proximate is used in the analysis of biological materials as a decomposition of a human-consumable good into its major constituents.

…

CHAPTER TWO

2.0 Literature Review

2.1 Introduction

This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

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