Description
Abstract
The project was carried to evaluate jams and marmalades produced from apple, orange, water melon and pineapple. The objective of the study is to carry out sensory and physicochemical analysis on the produced jam and marmalade. Raw materials were collected from the market while the selected fruits were blended to produce the jam and marmalade. The result of the physicochemical analysis was carried on the jam showed that the entire jam was acidic having a pH range of 3.35- 5.1 on the pH scale. Titratable acidity in jam was seen to be 3.27 in sample DOD and lowest in BOB as 0.47. Total Soluble Sugar was seen to be high in the jam sample ranging from 70.3– 77.15 with sample BOB having the highest value at P0.05 showing significant difference. Reducing sugar was seen to be highest in sample DOD (78.00) while sample BOB had the lowest 25.9. Viscosity values ranged from 5.78– 17.34. Vitamin C was seen to be high in sample BOB (35.01) while sample DOD had the lowest 3.78. Result from the physiochemical analysis of marmalade showed that the titratable acidity of sample DOC has the highest (3.54) while sample COD had the lowest 0.07. pHvalue ranged from 2.5 to 5.34 indicating acidity levels for the marmalade samples. Thus it is recommended that the production of jams and marmalade would aid in improving the shelf life of perishable fruits.
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