Jam Development from Selected Varieties of Mango
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Date
2016-10
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Addis Ababa University
Abstract
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.
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Keywords
Jam; Mango,;Optimization; Production