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Physico-chemical Properties of Mixed Jam from Pineapple and Sweet Gourd

M. J. Ferdous
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Md. Abdul Alim
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

This study investigated the preparation of mixed jam from sweet gourd and pineapple. The proximate compositions of sweet gourd pulp were: moisture content 90.3%, ash 0.33%, sugar 3.24% and ascorbic acid 2.97 mg/100g. Pineapple pulp contained 74.6%moisture, 0.3%ash, 9.95% sugar and 78.79 mg/100 gascorbic acid. The keeping quality and shelf life of the prepared mixed jam were studied. For the case of mixed jam, the highest sugar content (62.54%) was in sample with 60% pineapple and 40% sweet gourd. Organoleptic test showed that overall acceptability of 60% pineapple +40% sweet gourds was better than that of other mixed jam. The highest score (8.0) was found from the sample with 60% pineapple + 40% sweet gourd, and the lowest score (6.0) was from the sample with 50% pineapple + 50% sweet gourd. During storage period, TSS, reducing sugar, non-reducing sugar and pH decreased for all cases. Fading of color was observed at 90 days of storage for some samples.

Keywords: Jam, Sweet Gourd, Pineapple, Ascorbic acid

Location: Laboratories of the Department of Food Technology and Rural Industries, under the Faculty of Agricultural Engineering and Technology, Bangladesh Agricultural University, Mymensingh

Start Date: 00-10-2014

End Date: 00-10-2015

Program Area: Postharvest and Agro-processing

Commodity: Jam

Objectives:

The objectives of this study were: (i) to analyze the composition of sweet gourd and pineapple, (ii) to prepare mixed jam and analyze its composition, (iii) to evaluate sensory attribute of the jam, and (iv) to observe shelf life of the jam during storage.

Methodology:

The experiment was conducted in the laboratories of the Department of Food Technology and Rural Industries, under the Faculty of Agricultural Engineering and Technology, Bangladesh Agricultural University, Mymensingh-2202, during October 2014 to October 2015. Raw materials Pineapple used in the study was collected from Madhupur market, Tangail. Only fresh and mature fruits were used in this study. Fresh and ripe sweet gourds Processing of mixed jam were collected from the local market used in the study. Sugar and other ingredients were used from the laboratory stock. Preparation of sweet gourd pulp The fresh sweet gourds of uniform color and not over ripe were sorted and washed with clean water. The inedible portion and the seeds were removed and cut into pieces using a clean table knife. The pieces were boiled, blended and cooled. After sieving the blended sweet gourd, fresh sweet gourd pulp was obtained. Preparation of pineapple pulp The fresh pineapples, firm and not over ripe, were sorted and washed with clean water. Then these were peeled and cut into pieces using a clean table knife and washed. The pieces were boiled, blended and cooled. After sieving the blended pineapple, required pulp was obtained. Preparation of jam from sweet gourd and pineapple At first, we mixed sweet gourd pulp and pineapple pulp at different ratio for five different samples. Sample S1 (50% pineapple + 50% sweet gourd), S2 (40% pineapple + 60% sweet gourd), S3 (30% pineapple + 70% sweet gourd), sample S4 (60% pineapple +40% sweet gourd), sample S5 (70% pineapple + 30% sweet gourd) and control (pineapple only) were prepared. After mixing sweet gourd and pineapple pulps, sugar and pectin were added. The mixers were boiled for getting TSS up to 67%. After that, citric acid was added. Finally, the prepared jam was bottled, capped, labeled and lastly stored for further studies. Chemical analysis- Moisture content determination: Moisture content was determined by adopting the method by Ranganna (2003). At first, the weight of 3 empty dry crucibles was taken and 5g of each sample was taken in each dried crucible. The crucibles with the samples were dried in an air oven at 105°C for 24 h or more to get constant weight. The crucibles were cooled in desiccators and weighed soon after reaching room temperature. The losses in weight were taken as the moisture loss of the samples and the percent of moisture in the samples were calculated as: % Moisture = Loss in weight/Weight of sample x 100. Ash content: AOAC (2005) method was used to determine the total ash content. Two-gram of each sample was taken in a dry, clean porcelain dishes and weighed. Hot air oven method was applied to remove the moisture. The sample was burned in a gas burner and transferred into the muffle furnace. It was heated for 4 to 6 h at 550ºC and ignited until light gray ash resulted (or to constant weight). The sample was cooled in a desiccator and weighed. The ash content is expressed as: % ash = Weight of residue/Weight of sample x 100. Vitamin-C content (Ascorbic acid) Ascorbic acid was determined by the method reported by Ranganna (2003). Reagents Meta phosphoric acid (HPO3): This was prepared by dissolving the sticks or pellets of HPO₃ in glass-distilled water. Standard ascorbic acid: Accurately 100mg of L ascorbic acid was weighed and the volume was made up to 100ml with 3% HPO₃. Ten milliliters were diluted to 100ml with 3% HPO₃. Dye solution: Fifty (50) milligram sodium salt was dissolved in 2, 6-dichlorophenol indophenol in approximately 150ml of hot glass distilled water containing 42 mg of sodium bicarbonate. It was cooled and diluted with glass-distilled water to 200ml. It was stored in refrigerator and standardized every day. The dye 2, 6-dichlorophenol indophenol was blue in alkaline solution and was reduced to light red color by an ascorbic acid at pH range of 1.0–3.5. Standardization of dye Five milliliters of standard ascorbic acid solution and 5ml of HPO3 were taken. A micro burette was filled with dye and titrated with dye solution to a pink colour, which should persist for 15 seconds. The dye factor was determined (i.e., mg of ascorbic acid per ml of the dye) using the following formula: Dye factor = 0.5/Titre. Preparation of samples Five (5) grams of the pineapple and sweet gourd sample were taken, and made up to 100ml with 3% HPO₃ and then filtered.

Source of Information: J Bangladesh Agril Univ 16(2): 309–314, 2018 ISSN 1810-3030 (Print) 2408-8684 (Online)

Article Link (Online Journal): doi: 10.3329/jbau.v16i2. 37987

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The color of the mixed jams from sweet gourd and pineapple for all samples remained unchanged for 30 days. But at 45 days, the color of few samples changed to slight whitish. The color of sample S4 (60% pineapple +40% sweet gourd) was unchanged for 75 days.The flovor of all samples remained fresh up to 45 days during storage time, and the taste of the samples was pleasant and free from all types of objectionable condition. This is a new area for the utilization of sweet gourd and pineapple. It may encourage more production of sweet gourd and pineapple, which will provide better nutrition to the people of Bangladesh.

Knowledge Management: Journal