Evaluation of the Physico-Chemical, Microbiological and Sensory Attributes of Composite Jam from Pawpaw, Mango and Pineapple Pulps

Abstract

This study shows the physicochemical, microbiological and sensory attributes of jam produced from pawpaw, mango and pineapple fruit pulps. The fruit pulp was combined in different proportions to form three composite jam samples P60M25P115, P45M45P110 and P30M55P115. The result of the physicochemical analyses showed that there was no significant (P>0.05) difference in pH, TTA and total soluble solids. PH and TTA values were generally very low and were

3.02 to 3.10 and 0.2 to 0.33 respectively. Total soluble solid were high (73 to 76) giving the jam samples their characteristics firmness and uniform consistency. Viscosity results using spindle 2 at various speeds were reducing indicating that the products were non-Newtonian and exhibit shear thinning. The P45M45P110 sample showed higher spreadibility than the other jam samples. The microbial analyses carried out recorded higher counts of bacteria than mould both count however were low indicating that the samples were microbiologically safe. The organoleptic studies showed that there was no significant (P>0.05) difference among the samples for all the sensory attributes considered in this work. The P60M25P115 sample was not acceptable (4.40) and p45m45p110 (4.00) least for colour. For taste and mouth feel, P45M45P110 was most acceptable followed by P30M55P115 and P60M25P115 least. Samples P60M25P115 and P45M45P110 were the most generally accepted with mean sensory score of 3.80 each. Keywords: Pawpaw, Mango, Pineapple, Composite and Jam.