Browsing by Author "Endayehu, Nega"

Now showing 1 - 1 of 1
  • No Thumbnail Available
    Item
    Jam Development from Selected Varieties of Mango
    (Addis Ababa University, 2016-10) Endayehu, Nega; Zegeye, Adamu (Mr)
    Two mango varieties namely Kent and Neohera(NE1) were subjected to analysis and jam was manufactured. Mango pulp was extracted and cooked using pan kettles, and then sugar, citric acid, commercial pectin, and sodium benzoate were added during cooking. Mango jams were packed into glass jars then stored at room temperature (30±5ºC), refrigerator (5±2ºC) and deep freezer (-18ºC) for four months. The results revealed that Kent mango had the highest pulp content (72.9%) its pulp had the highest total soluble solids (17.0°Brix), highest acidity (0.56%) and lowest pH (3.54) while NE1 Mango had high reducing sugars (2.59%) and total sugars (10.85%). Mango jams were prepared and analyzed for physicochemical, microbial and sensory parameters at 30 days storage interval for 120 days. The sensory evaluation of mango jams tested at zero time (fresh) showed that Neohera(NE1) jam was superior in color and flavor, while Kent jam was superior in consistency and overall acceptability. The organoleptic composition of the two mango jams compared to the commercial jam showed that the kent mango jams are comparable to the highest quality jam in Ethiopia and better than the other imported commercial jam. No detectable yeast, mold and negligible total viable count were observed in all mango jam samples during storage period. A statistical model was used to optimize the factor levels for highest acceptability to produce Kent mango jam. Keywords: Jam, Mango, Optimization, Production.