Quality assessment of functional jam produced from selected tropical fruit (mango (mangifera indica), soursop (annona muricata),pear (pyrus communis l.) And watermelon (citrullus vulgaris):- Onyekwere, Favour E
ABSTRACT
In the present study, jam was
produced from mango, soursop, pear and watermelon were assessed for proximate,
physicochemical, vitamin, antioxidant and sensory properties. Proximate composition
ranged from 42.76%-84.44% for moisture, 0.55%- 2.02% for protein, 0.44 to 1.04%
for fat, 0.18-1.39% for crude fibre, 0.49% to 3.78% for ash, 11.89 to 54.96%
for carbohydrate contents and 53.55 to 226.14 Kcal for energy value.
Physicochemical analysis revealed that pH of the jams ranged from 3.52 to 4.36,
TSS ranged from 13.00 to 74.32%, Titratable acidity ranged from 0.65 to 3.10%,
specific gravity ranged from 0.91 to 0.96, viscosity ranged from 0.48 to 2.33
mPa.s and °Brix of the jams was in the range of 62.48 - 70.58°Brix. vitamin
content ranged from 75.02 to 710.36 pg/100 g for carotenoid content, 0.02 to
1.03 mg/100 g for vitamin 82,0.85 to 18.97 mg/100 g for vitamin B3, 0.08 to
6.39 mg/100 g for vitamin Be, 3.09 to 47.52 mg/100 g for vitamin C, 0.40 to
7.87mg/100 g for vitamin E and 0.33-0.65 mg/100 g for vitamin K. Antioxidant
analysis showed that DPPH ofjam samples ranged from 5.08 to 20.77% while FRAP
value ranged from 1.61 to 6.63 mmol. AAE/g. Sensory evaluation showed thatjam
produced from mango in the general acceptability was best rated by the
panelists with the highest score (8.68) and was liked very much by the
panelist. Conclusively, jam from selected tropical fruits should be valued as a
dietary source for developing healthier products.
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MICHAEL, U (2026). Quality assessment of functional jam produced from selected tropical fruit (mango (mangifera indica), soursop (annona muricata),pear (pyrus communis l.) And watermelon (citrullus vulgaris):- Onyekwere, Favour E. Mouau.afribary.org: Retrieved Apr 24, 2026, from https://repository.mouau.edu.ng/work/view/quality-assessment-of-functional-jam-produced-from-selected-tropical-fruit-mango-mangifera-indica-soursop-annona-muricatapear-pyrus-communis-l-and-watermelon-citrullus-vulgaris-onyekwere-favour-e-7-2
UNIVERSITY, MICHAEL. "Quality assessment of functional jam produced from selected tropical fruit (mango (mangifera indica), soursop (annona muricata),pear (pyrus communis l.) And watermelon (citrullus vulgaris):- Onyekwere, Favour E" Mouau.afribary.org. Mouau.afribary.org, 24 Apr. 2026, https://repository.mouau.edu.ng/work/view/quality-assessment-of-functional-jam-produced-from-selected-tropical-fruit-mango-mangifera-indica-soursop-annona-muricatapear-pyrus-communis-l-and-watermelon-citrullus-vulgaris-onyekwere-favour-e-7-2. Accessed 24 Apr. 2026.
UNIVERSITY, MICHAEL. "Quality assessment of functional jam produced from selected tropical fruit (mango (mangifera indica), soursop (annona muricata),pear (pyrus communis l.) And watermelon (citrullus vulgaris):- Onyekwere, Favour E". Mouau.afribary.org, Mouau.afribary.org, 24 Apr. 2026. Web. 24 Apr. 2026. < https://repository.mouau.edu.ng/work/view/quality-assessment-of-functional-jam-produced-from-selected-tropical-fruit-mango-mangifera-indica-soursop-annona-muricatapear-pyrus-communis-l-and-watermelon-citrullus-vulgaris-onyekwere-favour-e-7-2 >.
UNIVERSITY, MICHAEL. "Quality assessment of functional jam produced from selected tropical fruit (mango (mangifera indica), soursop (annona muricata),pear (pyrus communis l.) And watermelon (citrullus vulgaris):- Onyekwere, Favour E" Mouau.afribary.org (2026). Accessed 24 Apr. 2026. https://repository.mouau.edu.ng/work/view/quality-assessment-of-functional-jam-produced-from-selected-tropical-fruit-mango-mangifera-indica-soursop-annona-muricatapear-pyrus-communis-l-and-watermelon-citrullus-vulgaris-onyekwere-favour-e-7-2