Vol. 2, Issue 8 (2015)
Preparation of Pineapple Jam Blended With Carrot
Author(s): Aiman Farooqui, Er.Shanta Peter, Mohammad Ibrahim
Abstract: In recent years, the light has focused on processed foods rich in nutritional and functional properties. From this point of view, the consumer's trend has shifted to foods with more natural, dietary fibres, natural colorants, minerals, vitamins, low calories, low cholesterol, and low fat and free of synthetic additives. The present investigation was made with an attempt to develop pineapple jam by partial addition of different level of carrot pulp. This value added nutrient rich jam with functional properties will impart endless nutrient benefits to consumer with hiked beta-carotene levels. For control, jam was standardized to 100% pineapple pulp, 75% sugar, 1% citric acid as per the prescribed standards for jam by FSSAI, 2011; and treatment T1 was standardized to 90% pineapple pulp, 10% carrot pulp, T2 was standardized to 80% pineapple pulp, 20% carrot pulp & T3 was standardized to 70% pineapple pulp, 30% carrot pulp whereas the concentration of sugar and citric acid was kept constant throughout the treatments. The chemical analysis for prepared jam samples from different treatments and control was performed as: Moisture, Reducing Sugars, Total Soluble Solids (TSS), Acidity, Ascorbic Acid, Ash, and pH; for estimating its nutritional content and safety. Also, Organoleptic characteristics like (Flavour and Taste, Body and Texture, Colour and Appearance) were scrutinised by trained panellists using 9-points Hedonic Scale. The treatment T3, containing 30% carrot pulp scored the highest acceptability. Thus, as for as product acceptability judged by Organoleptic evaluation and therapeutic value is concern, the treatment can be rated as T3>T2>T1>T0.