Quality Evaluation Of Jam Produced From Selected Fruits Using Honey As Substitute For Sugar

ABSTRACT

An attempt was made to investigate the possibility of producing jam from selected fruit using honey as a substitute for sugar. The jams were subjected io sensory evaluation, proximate and physico-chemical analysis. The results of the senson analysis showed that all samples were well accepted for the attributes evaluated by 20 non-trained tasters, using a hedonic scale of nine points. The result of the proximate and phsico-chemical analysis showed that the characteristics of jams prepared with honey are close to the one's made with sugar, except for the total sugars value. [he jams had values ranging between 4.08 and 5.08, titratahle acidity varying between 0.24% and 1.23% aud total sugars ranging between 18.21 and 22.51. Titratable acidity increased with decreas iu P". Apple, pineapple and pawpaw janv produced with honey as a substitute for sugar niy have great benefits both nutritional and health qualities compared to other jam iroducedwith sugar. Therefore production of jam using honey should be further investigated and encouraged.