| Peer-Reviewed

The Pysico-Chemical and Sensory Properties of Jackfruit (Artocarpus Heterophilus) Jam

Received: 17 May 2013     Published: 10 June 2013
Views:       Downloads:
Abstract

The potential of a nutritious fruit such as jackfruit (Artocarpus heterophilus) has remained largely untapped. Most tropical fruits can be processed and preserved in order to reduce post harvest loss in small scale operations using simple techniques. The proximate composition and sensory properties of jackfruit jam were investigated and pineapple jam was used as a control. Jackfruit jam was produced using the traditional open pan method. Proximate analysis showed protein content ranging from 0.19-1.12, ash from 0.27-1.50, vitamin C from 0.0037-0.0099, total acid from 0.054-0.313, pH from 3.35- 5.57 and oBrix from 23-70%. Result from Sensory evaluation using a five point hedonic scale to rate for color , aroma, taste, after taste, texture and general acceptability by untrained panelists indicated general acceptance of jackfruit jam. Results from sensory analysis showed that color ranged from 3.7-4.4, aroma from 3.7-4.4, taste from 3.8-4.6, after taste from 3.4-4.3 and general acceptability from 3.9-4.5, with jackfruit lower than the control in all cases, while texture ranged from 3.7- 4.3 and spreadability from 3.5-4.5 with jackfruit having a higher value in both cases. There was a significant difference at (P<0.05) in color, aroma, taste and general acceptability with control rated higher. While texture and spreadability showed no significant difference of (P>0.05). Assessors however scored jackfruit jam high for flavor and spreadability.

Published in International Journal of Nutrition and Food Sciences (Volume 2, Issue 3)
DOI 10.11648/j.ijnfs.20130203.19
Page(s) 149-152
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2013. Published by Science Publishing Group

Keywords

Jackfruit, Jam, Chemical, Sensory, Properties

References
[1] AOAC (1990). Association of Ocial Analytical Chemist Ocial Methods of Analysis. Washington, DC.
[2] Berolzheimer, R, Bentley, M., Flora R. (1959) The American Woman's Cook Book. Consolidated Book Publishers, Inc, Cornell University Press. pp. 10-22
[3] Burkill, H.M., (1997). The Useful Plants of West Tropical Africa. Vol. 4, 2nd Edn. Royal Botanic Gardens, Kew, pp: 160-161.
[4] Dixon, G. M., & Jen, J. J. (1977). Changes of sugars and acids of osmovac dried apple slices. Journal of Food Science, 42, 1126–1127.
[5] Garca-Martnez, E. , Ruiz-Diaz, G., Martnez-Monzo, J., Camacho, M.M., Mart´nez-Navarrete, N., Chiralt, A.(2002). Jam manufacture with osmodehydrated fruit. Food Research International 35;301–306
[6] Imtiaz Hussain and Iftikhar Shakir(2010): Chemical and Organoleptic Characteristics of Jam prepared from Indigenous Varieties of Apricot and Apple. World Journal of Dairy and Food Sciences 5(1):73-78.
[7] Larmond, E., 1977: Laboratory methods for sensory Evaluation of food, Canda Pept Agric-Pub.
[8] Lenart, A., & Flink, J. M. (1984). Osmotic concentration of potato II—spatial distribution of the osmotic eect. Journal of Food Technology, 19, 45–65.
[9] Morton, J. (1987). Fruits of Warm Climates. Miami, Florida. .
[10] Ponting, J. D. (1973). Osmotic dehydration of fruits—recent modications and applications. Process Biochemistry, 8, 18–20.
[11] Rahman, A.K.M.M., E. Huq, A.J. Mian and A. Chesson (1995). Microscopic and chemical changes occurring during the ripening of two forms jackfruit (Artocarpus heterophyllus L). Food Chem., 52: 405-410.
[12] Shi, X. Q., Chiralt, A., Fito, P., Serra, J., Escoin, C., & Gasque, L. (1996). Application of osmotic dehydration technology on jam processing. Drying Technology, 14(3 & 4), 841–857.
[13] Steel, R.G.D and Torrie, J.H (1980): Principles and procedures of statistics. MC Graw Hill Pub. Comp. Inc. New York UNE (Una Norma Espanola). (1974). 34-074-74.
[14] Wikipedia (2012) www.wikipedia.org/jackfruit retrieved September 24, 2012
Cite This Article
  • APA Style

    Eke-Ejiofor. J, Owuno. F. (2013). The Pysico-Chemical and Sensory Properties of Jackfruit (Artocarpus Heterophilus) Jam. International Journal of Nutrition and Food Sciences, 2(3), 149-152. https://doi.org/10.11648/j.ijnfs.20130203.19

    Copy | Download

    ACS Style

    Eke-Ejiofor. J; Owuno. F. The Pysico-Chemical and Sensory Properties of Jackfruit (Artocarpus Heterophilus) Jam. Int. J. Nutr. Food Sci. 2013, 2(3), 149-152. doi: 10.11648/j.ijnfs.20130203.19

    Copy | Download

    AMA Style

    Eke-Ejiofor. J, Owuno. F. The Pysico-Chemical and Sensory Properties of Jackfruit (Artocarpus Heterophilus) Jam. Int J Nutr Food Sci. 2013;2(3):149-152. doi: 10.11648/j.ijnfs.20130203.19

    Copy | Download

  • @article{10.11648/j.ijnfs.20130203.19,
      author = {Eke-Ejiofor. J and Owuno. F},
      title = {The Pysico-Chemical and Sensory Properties of Jackfruit (Artocarpus Heterophilus) Jam},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {2},
      number = {3},
      pages = {149-152},
      doi = {10.11648/j.ijnfs.20130203.19},
      url = {https://doi.org/10.11648/j.ijnfs.20130203.19},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130203.19},
      abstract = {The potential of a nutritious fruit such as jackfruit (Artocarpus heterophilus) has remained largely untapped. Most tropical fruits can be processed and preserved in order to reduce post harvest loss in small scale operations using simple techniques. The proximate composition and sensory properties of jackfruit jam were investigated and pineapple jam was used as a control. Jackfruit jam was produced using the traditional open pan method. Proximate analysis showed protein content ranging from 0.19-1.12, ash from 0.27-1.50, vitamin C from 0.0037-0.0099, total acid from 0.054-0.313, pH from 3.35- 5.57 and oBrix from 23-70%. Result from Sensory evaluation using a five point hedonic scale to rate for color , aroma, taste, after taste, texture and general acceptability by untrained panelists indicated general acceptance of jackfruit jam. Results from sensory analysis showed that color ranged from 3.7-4.4, aroma from 3.7-4.4, taste from 3.8-4.6, after taste from 3.4-4.3 and general acceptability from 3.9-4.5, with jackfruit lower than the control in all cases, while texture ranged from 3.7- 4.3 and spreadability from 3.5-4.5 with jackfruit having a higher value in both cases. There was a significant difference at (P0.05). Assessors however scored jackfruit jam high for flavor and spreadability.},
     year = {2013}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - The Pysico-Chemical and Sensory Properties of Jackfruit (Artocarpus Heterophilus) Jam
    AU  - Eke-Ejiofor. J
    AU  - Owuno. F
    Y1  - 2013/06/10
    PY  - 2013
    N1  - https://doi.org/10.11648/j.ijnfs.20130203.19
    DO  - 10.11648/j.ijnfs.20130203.19
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 149
    EP  - 152
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20130203.19
    AB  - The potential of a nutritious fruit such as jackfruit (Artocarpus heterophilus) has remained largely untapped. Most tropical fruits can be processed and preserved in order to reduce post harvest loss in small scale operations using simple techniques. The proximate composition and sensory properties of jackfruit jam were investigated and pineapple jam was used as a control. Jackfruit jam was produced using the traditional open pan method. Proximate analysis showed protein content ranging from 0.19-1.12, ash from 0.27-1.50, vitamin C from 0.0037-0.0099, total acid from 0.054-0.313, pH from 3.35- 5.57 and oBrix from 23-70%. Result from Sensory evaluation using a five point hedonic scale to rate for color , aroma, taste, after taste, texture and general acceptability by untrained panelists indicated general acceptance of jackfruit jam. Results from sensory analysis showed that color ranged from 3.7-4.4, aroma from 3.7-4.4, taste from 3.8-4.6, after taste from 3.4-4.3 and general acceptability from 3.9-4.5, with jackfruit lower than the control in all cases, while texture ranged from 3.7- 4.3 and spreadability from 3.5-4.5 with jackfruit having a higher value in both cases. There was a significant difference at (P0.05). Assessors however scored jackfruit jam high for flavor and spreadability.
    VL  - 2
    IS  - 3
    ER  - 

    Copy | Download

Author Information
  • Department of Food Science and Technology, Rivers State University of Science and Technology, Port –Harcourt, Nigeria

  • Department of Food Science and Technology, Rivers State University of Science and Technology, Port –Harcourt, Nigeria

  • Sections