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Studies on the Development of Mixed Fruit Marmalade

A. K. M. S. Inam
Department of Food Engineering and Technology,Hajee Mohammad Danesh Science and Technology University, Dinajpur. 5200. Bangladesh

M. H. Mossain
Assistant Manager (QC), AST Beverage Ltd., Narayanganj, Bangladesh

A. A. Siddiqui
Department of Food Engineering and Technology, State University of Bangladesh,Dhaka

M. Easdani
Department of Food Engineering and Technology, State University of Bangladesh, Dhaka

Abstract/ Executive Summary:

This study reports on processing of mixed fruit marmalades from malta, mango and pineapple juices at different ratios. Sensory attributes and storage studies of the mixed fruit marmalades were also evaluated. The fresh and fully mature fruits were used for this experiment. Chemical characteristics such as moisture, ash, acidity, pH, vitamin C, sugar and total soluble solids (TSS) of fruit juices and mixed fruit marmalades were determined. Variations in chemical constituents were observed among the juice and marmalade samples. S1 sample was found best of all samples with respect to chemical composition. The analysis of chemical composition of S1 sample (malta juice: mango juice: pine-apple juice=2:1:1) was found as: moisture 27.71%, ash 0.16%, TSS 67.5%, total sugar 66.2%, acidity 0.90% and pH 2.8. On the basis of sensory evaluation the S1 sample was the most acceptable among others in terms of color, flavor, texture and overall acceptability. Storage study was conducted on the mixed fruit marmalades for six months at room temperature (23-30°C) and relative humidity 80 to 85%. It was observed that TSS, pH and acidity of mixed fruit marmalades did not show any remarkable changes. Color and flavor were acceptable throughout six months of storage period. After six month of storage period small amount of mould and bacterial attack was observed in marmalade samples. The microbial count was low due to high acidity and proper storage of the samples. The microbial contamination was very low in sample S1 than other samples due to its highest acidity.

Keywords: Marmalade, Mixed fruit, Malta, Mango, Pineapple

Location: Department of Food Engineering and Technology,Hajee Mohammad Danesh Science and Technology University, Dinajpur

Start Date: 00-00-2012

End Date: 00-03-2012

Program Area: Postharvest and Agro-processing

Commodity: Fortified food

Objectives:

1. To processing and to standardize the formulation of the mixed fruit marmalade using three ratio and to study the sensory attributes and shelf life to fulfill the specific objectives of this experiment.

Methodology:

The fully ripe healthy and fresh malta, pine-apple, mango fruits and sugar were procured from the local market. The juices of these fruits and malta peels were used in the experiment. Pectin, citric acid, equipments and other materials were used from the laboratory stock. Extraction/Preparation of pine-apple juice - Extraction of pineapple juice was done by the following ways. Ripe and matured pine-apples were sorted. Crown was removed by twisting force using hand. The pine-apples were washed thoroughly by potable water. Peeling of pine-apples was done by a sharp knife. Cores of pine-apples were removed by a sharp knife. Pine-apples were cut into several small pieces to facilitate proper extraction of pine-apple juice. Pine-apple juice was extracted using a high quality juicer. The extracted juice was strained properly. Juice was pasteurized at 82-85ºC. After pasteurization juice was cooled properly. Juice was packed properly into high density polyethylene. The packed juice was kept in a freezer. Extraction of mango juice - Extraction of mango juice was done by the following ways. Ripe and matured mangoes were sorted. The mangoes were washed thoroughly by potable water. Peeling of mangoes was done by a sharp knife. Stones of mangoes were removed using a sharp knife and eatable parts were pieced to facilitate the extraction of mango juice. Mango juice was extracted using a high quality juicer. The extracted juice was strained properly through a cloth. Juice was pasteurized at 85ºC. After pasteurization juice was cooled properly. Juice was packed properly into high density polyethylene. The packed juice was kept in a freezer. Extraction of malta juice - Extraction of mango juice was done by the following ways. Ripe and matured maltas were sorted. Peeling of malta was done by hand. The separation and cleaning of segments was done by hand. Malta juice was extracted using a high quality juicer. The extracted juice was strained properly. Juice was pasteurized at 80ºC. After pasteurization juice was cooled properly. Juice was packed properly into high density polyethylene. The packed juice was kept in a freezer. Processing of malta peel Processing of malta peel was done by the following ways. Inner whitish portion of malta peel was removed by a sharp knife. Peels were cut into specific size of pieces. The pieces of malta peels were soaked into 60% sugar solution for overnight. Preparation of mixed fruit marmalade - Preparation of mixed fruit marmalade was done by the following ways. All the required ingredients were weighed correctly. Sugar and pectin were mixed thoroughly. Malta, mango and pine-apple juices were added. The mixture was boiled up to 65º brix (TSS). Malta peels were added. Citric acid was added. The mixture was boiled up to 67º brix (TSS). The prepared marmalade was poured into sterile glass bottles immediately. The prepared marmalade was cooled properly. After then paraffining was done. The bottles were capped properly. The marmalades were stored at room temperature.

Source of Information: J. Environ. Sci. & Natural Resources, 5(2): 315 - 322, 2012; ISSN 1999-7361

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Storage study was conducted on the mixed fruit marmalades for six months at room temperature (23-30°C) and relative humidity 80 to 85%. It was observed that TSS, pH and acidity of mixed fruit marmalades did not show any remarkable changes. Color and flavor were acceptable throughout six months of storage period. After six month of storage period small amount of mould and bacterial attack was observed in marmalade samples. The microbial count was low due to high acidity and proper storage of the samples.

Knowledge Management: Journal