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Production and Acceptability of Jam Produced from Pineapple, Watermelon and Apple Blends

DOI : https://doi.org/10.36349/easjnfs.2020.v02i06.003

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Abstract: The aim of the study was to prepare an acceptable jam from pineapple, apple and watermelon blends. The proximate composition of the jam samples was determined. Jams were produced from a blend of pineapple, apple and watermelon in the ratio 100:0:0, 70:20:10 and 60:20:20 respectively. The proximate composition result of the jam produced indicated moisture content between 40.32-65.21%, ash content of 0.30-0.63%, fat content of 0.02-0.18%, protein content of 0.23-0.99% and carbohydrate content of 33.00-58.96%. The sensory properties of the jam sample B showed significant (p≤0.05) different in colour, aroma, taste and overall acceptability of the jam. Sample B (70% pineapple, 20% apple and 10% watermelon) was preferred in terms of colour, aroma appearance taste and texture. The findings reveal that pineapple, apple and watermelon could be used in the preparation of a quality jam without any adverse effect on the nutritional quality.

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