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Processing and Preservation of Papaya Jam

M.S. Mahomud
Lecturer, Department of Food Engineering and Technology, Faculty of Agro-Industrial and Food Process Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur

K.N. Pervin
Students, Department of Food Engineering and Technology, Faculty of Agro-Industrial and Food Process Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur

N. Gupta
Students, Department of Food Engineering and Technology, Faculty of Agro-Industrial and Food Process Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur

M.A. Ali
Lecturer, Department of Food Science and Nutrition, Faculty of Agro-Industrial and Food Process Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur

M.R. Amin
Professor, Department of Agro-Industrial Engineering , Faculty of Agro-Industrial and Food Process Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur

Abstract/ Executive Summary:

The fresh papaya and processed jam were analyzed for proximate composition. The proximate compositions of fresh papaya were moisture 88.4%, ash 0.8%, fat 0.13%, vitamin-C 67mg/100g, acidity 0.16%, and pH 5.6. The compositions of jam were moisture 32.1%, ash 0.88%, fat 0.11%, vitamin-C 1.2mg/100g, acidity 0.63%, and pH 3.3. The acceptability of processed jam was organoleptically evaluated by the panelist using hedonic rating test. The mean score for color, flavor, texture and overall acceptability showed that all samples score within the acceptable limit ranging from 6.38 to 7.67. The test score indicated that the jam containing 55% sugar and 45% pulp was the most acceptable among seven samples. Storage studies were carried out and total viable load was observed up to six months at room temperature (29°-32°C) and at refrigerator temperature (4°C).

Keywords: Processing, Preservation, Papaya jam

Location: Hajee Mohammad Danesh Science and Technology University, Dinajpur

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Papaya, Jam

Objectives:

Since there are only few references available on papaya jam, it was decided to determine the shelf life of papaya jam to study compositional changes of raw papaya and papaya jam. The nutritional variations due to processing were also observed in the study. The purpose of the research work was to establish an acceptable procedure for papaya jam with a desirable taste.

Methodology:

In this study papaya, sugar, citric acid and pectin were used as samples. Brief descriptions of the methods followed for the study are given below: Processing of jam: Fully matured papaya was washed with water thoroughly. Peeling and pulping were done to remove seed and core. At first sugar was added to the pulp and boiled with continuous stirring. Finally citric acid and pectin were added and TSS was observed about 67%. The jam was poured into sterilized bottles. Cooling, waxing and capping were also done sequentially. Finally it was stored at ambient temperature. The jam was prepared by the procedure stated by Desrosier (1977). The experiment was conducted with 7(seven) samples which were as follows:Chemical Analysis: The raw and processed samples were analyzed for their moisture, ash, acidity, pH, fat and vitamin-C (AOAC methods, 2004). Microbiological examination: For total viable count of microorganism present in papaya jams, standard plate count method was followed according to the method described in “Recommended method for the microbiological examination of food” American Public Health Association (2004). Sensory Evaluation: The consumer’s acceptability of the developed jams was evaluated by using hedonic rating test as described by Ranganna (1992). The panelists were selected from students of the faculty of Agro-Industrial and Food Process Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur. Samples were served to the 10 panelists and were asked to assign appropriate score for characteristics color, flavor and overall acceptability of processed papaya jams. The scale was arranged such that: 9= Like extremely, 8= Like very much, 7= like moderately, 6=like slightly, 5=Neither like or dislike, 4= Dislike slightly, 3= Dislike moderately, 2= Dislike very much and 1=Dislike extremely. Storage studies of papaya jam: Seven different samples of papaya jam were used for storage studies at room temperature (29ºC-32ºC) and at refrigerator temperature (2ºC-5ºC) form 1 to 6 months. The effect of time and temperature on the sensory attributes such as color, flavor and overall acceptability of the jam were studied finally.

Source of Information: J. Sci. Technol. (Dinajpur) Vol. 6:37-41 (2008) ISSN 1994-0386

Article Link (Online Journal):

Funding Source:

1.

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The test score indicated that the jam containing 55% sugar and 45% pulp was the most acceptable among seven samples. Storage studies were carried out and total viable load was observed up to six months at room temperature (29°-32°C) and at refrigerator temperature (4°C).

Knowledge Management: Journal