Shanmugavalli Sathiaseelan (2011) Development of pink guava (Psidium Guajava L. ) and green tea (Camellia Sinensis) mixed jam. Universiti Malaysia Sabah. (Unpublished)
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Abstract
This research was conducted to develop pink guava and green tea mixed jam and the best formulation was selected based on sensory test. Physicochemical properties, proximate composition and shelf life of the best formulation were determined. Factorial design used to obtain 8 formulations. Four best formulations were selected from BIB ranking test. Formulation F5 (40% pink guava puree, 5% green tea, 0.5% pectin, 0.5%citric acid, 48% sugar) was selected as the best formulation through Hedonic test. Formulation F5 consists of 24.13±1.21% moisture, 0.15±1.50% ash, 0.54±0.29% protein, 0.07±0.01% fat, 0.70±0.08% crude fiber and 74.21±0.86% carbohydrate. Vitamin C content in formulation F5 was 3.5mg/100g. Physicochemical test showed specification of 2.93±0.03 pH, 66.0±0.00 °Brix and 0.53±0.02% titrable acidity. Texture analysis reported that the firmness and stickiness of F5 were 696.33±0.98g and 288.34±1.08g respectively. Shelf life study was carried out for 8 weeks through physicochemical test, microbiology and sensory test. Physicochemical test showed that there were no significant difference (p>0.05) for formula F5 as pH and total soluble solid maintained at 2.93±0.03 and 66.0±0.00 °Brix respectively. Multiple Comparison Test showed that there were no significant differences in attributes during the entire storage. F5 was free from microbial growth with count less than 1.0 x 10-1 cfu/g. Consumer test shows that 96% of the respondents like the product and 68% of the respondents will buy and 29% might purchase the jam. Hence, pink guava and green tea mixed jam is expected to have good market potential.
| Item Type: | Academic Exercise |
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| Keyword: | pink guava, Psidium Guajava L., green tea, Camellia Sinensis, jam |
| Subjects: | T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply |
| Department: | SCHOOL > School of Food Science and Nutrition |
| Depositing User: | SITI AZIZAH BINTI IDRIS - |
| Date Deposited: | 16 May 2013 09:15 |
| Last Modified: | 13 Oct 2017 15:49 |
| URI: | https://eprints.ums.edu.my/id/eprint/5953 |
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