QUALITY EVALUATION OF COMPOSITE JAM FROM PINEAPPLE AND BEETROOT PULPS
Abstract
The project work evaluated the quality of jam produced from pineapple and beetroot pulps. The work was aimed at determining the proximate, physicochemical and sensory attributes of the pineapple-beetroot composite jam. Pineapple and beetroot pulps were blended into varying proportions and labelled sample A – E. Sample A contained 100% pineapple and 0% beetroot pulp, sample contained B 95% pineapple and 5% beetroot pulp, sample C contained 90% pineapple and 10% beetroot pulp, sample D contained 85% pineapple and 15% beetroot pulp and sample E contained 80% pineapple and 20% beetroot pulp. The result of the proximate composition showed increase in moisture (36.75 to 40.05%), ash (0.49 to 1.37%), fibre (0.39 to 0.85%), protein (0.44 to 1.75%) whereas fat content decrease from 0.92 to 0.32% as well as carbohydrate content (61.02 to 55.66%). The physicochemical properties of the pineapple-beetroot pulps jam showed increase in pH (3.46 to 3.91) whereas the total titratable acidity and total soluble solid decreases from 0.48 to 0.30% and 63.25 to 59.950 (brix) respectively. The sensory attributes of the composite jam showed all the samples scored with acceptable range however, sample E (80% pineapple and 20% beetroot pulp) scored highest value of overall acceptability (8.14).
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