Physicochemical and sensory properties of jams produced from four mango varieties in Benue State North Central Nigeria

Abstract

The study investigated the physicochemical and sensory properties of jams prepared from four popular mango fruits varieties (Julie, Peter, Dabsha and Hindi) in Benue State. A commercial mango jam was used as control. The physicochemical and sensory properties of the mango jams were determined using standard methods. Results revealed that the total soluble solids, titratable acidity and pH of the jams differed significantly. Jams produced from the Julie, Peter, Dabsha, Hindi mango varieties had higher total soluble solids compared with the commercial jam. The ash, vitamin A and C content of the jams ranged from 0.13 to 0.34 mg/100 g, 89.10 to 129.90 µg/100g and 12.12 to 24.07 mg/100g, respectively. The vitamin A contents of the prepared jams were significantly higher than the commercial mango jam. The prepared jams also had higher sensory attributes compared to the commercial mango jam. However, Dabsha mango jam was the most acceptable among the prepared jams.