Extraction and evaluation of pectin mixtures on the quality attributes of jam

Abstract

Four different jams were made from 1:1 ratio composite mixtures. These jams were analyzed for physico-chemical properties and sensory evaluation was conducted. The pH ranged from 3.10 -3.17. Ascorbic acid content s was minimal ranging from 1.68 mg – 2.10 mg/100 g. The percentage insoluble solid was found to range from 1.22 1.23% and total soluble solid from 64.2 – 67.1oBrix. The titrable acidity ranged from 1.47 – 1.63 /100g. Three of the Jams were found to form rapid gels. Microbiological determination shows absence of fungi growth due to high acidity of the four samples. The sensory evaluation of the laboratory prepared jam showed that there was significant difference between the samples at (p<0.05) in all the sensory parameters, measured. Samples A and D had a superior colour, flavour, texture, taste, gel consistency and over all acceptability than samples B and C. It was concluded that citrus and pectin mixtures (Sample A) are better substitute for commercial pectin.