Kang, Chai Wen (2015) Development of soursop(annona muricata l.) jam. Universiti Malaysia Sabah. (Unpublished)
|
Text
ae0000002979.pdf Download (752kB) | Preview |
Abstract
This study was conducted to develop a new type of jam with soursop fruit which posses a distinctive flavour. From a total of nine formulations being developed, F9 was chosen as the best formula through BIB ranking test and hedonic rating test. The sample F9 which consisted of 40% soursop puree and 55% sugar attained the highest mean rank for most of the sensory attributes being tested including flavour, texture, taste and overall acceptability. Proximate analysis showed that the soursop jam contained 30.52±0.18% mOisture, 0.37±0.07% ash, 0.47±0.09% protein, 0.02±0.00% fat, 0.66±0.03% crude fiber and 67.9S±O.18% carbohydrate with a total of 273.87±1.08 kcal energy in 100g of jam. In physicochemical composition, the total soluble solid, pH value and water activity of sample were 69.0±0.00 °Brix, 3.10±O.01 and 0.823±O.01, respectively. A tendency for yellow colour was noticed by colour analysis with L * value 48.48±O.31, a* value O.08±0.02 and b* value 9.42±O.24. Shelf life study of soursop jam was carried out for four weeks at ambient temperature of 25±2°C. From the results obtained, physicochemical analysis showed significant differences (p<0.05) for pH value, total soluble solid and colour attribute in the soursop jam developed while water activity did not differ Significantly (p>0.05). Microbiological test showed that the colonies of bacteria, yeast and mould was still within the acceptable range of less than 105 CFU/g. Paired comparison test showed no significant differences (p>0.05) in in colour, flavour, taste and overall acceptability while the texture attribute differed significantly (p<0.05) throughout the storage period. Consumer test showed that 85% of consumers are willing to purchase the developed product, 13% of them are still considering while 2% of them rejected it. In conclusion, the soursop jam developed presented a good acceptance and has a market potential.
| Item Type: | Academic Exercise |
|---|---|
| Keyword: | Soursop fruit, citric acid , pectin , sweetening agent |
| 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: | ADMIN ADMIN |
| Date Deposited: | 02 Jun 2016 08:38 |
| Last Modified: | 30 Oct 2017 11:21 |
| URI: | https://eprints.ums.edu.my/id/eprint/13298 |
Actions (login required)
 |
View Item |