一些精选热带水果制成的果酱和果酱的质量特性

Emelike Njt, Akusu Om
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引用次数: 16

摘要

对芒果、腰果苹果、菠萝、番石榴、柠檬和酸菜等热带水果进行了加工,并对其果胶强度进行了评价。将这些加工后的水果样品用于果酱和果酱的生产,研究产品的理化和感官品质,以确定其适用性和可接受性。结果表明,柠檬(L)果胶强度较高,芒果(M)和番石榴(G)果胶强度中等,菠萝(P)、腰果苹果(CA)和酸菜(SS)果胶强度较弱。近似结果表明,PJ和GJ果酱样品的水分含量为23.29% ~ 45.21%,灰分含量为0.19 MJ-0.82%,蛋白质含量为0.20 PJ-0.73%,粗脂肪含量为0.02 LJ-0.44%, CAJ含量为53.64% ~ 74.87%。结果表明,果实水分含量为24.92% ~ 49.02%,灰分含量为0.24% ~ 0.62%,蛋白质含量为0.28% ~ 0.86%,脂肪含量为0.08% ~ 0.22%,碳水化合物含量为50.03% ~ 74.19%。果酱样品的物理性能为0.36 pa.S-2.57pa。粘度S, pH 2.30 ~ 2.75,糖52.80% ~ 721%,总可滴定酸度2.60% ~ 4.63%,而果酱样品的可滴定酸度为0.17 pa.S-2.21pa。粘度为S, pH为2.40-2.95,糖为44.00-68.20°,可滴定的总酸度为1.83%-3.54%。对果酱的感官评分结果表明,所有样品均为消费者可接受的。尽管芒果、菠萝和腰果苹果果酱的可接受性得分最高。因此,可以使用一些尼日利亚热带水果制作营养可接受的果酱和果酱;因此,减少了它们每年的浪费。
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Quality Attributes of Jams and Marmalades Produced from Some Selected Tropical Fruits
Some selected tropical fruits such as mango, cashew apple, pineapple, guava, lemon, and sour-sop were processed and their pectin strength evaluated. These processed fruit samples were used in the production of jams and marmalades to study the physicochemical and sensory qualities of the products to ascertain their suitability and acceptability. The result showed that lemon (L) have high pectin strength, mango (M) and guava (G) have medium while pineapple (P), cashew apple (CA) and sour-sop (SS) have weak pectin strength. The proximate result revealed that moisture content of the jam samples ranged from 23.29%-45.21% for PJ and GJ, ash 0.19 MJ-0.82% SSJ, protein 0.20 PJ-0.73% SSJ, crude fat 0.02 LJ-0.44% CAJ and carbohydrate 53.64%-74.87% for samples GJ and PJ, respectively. Results for the proximate analysis of marmalades showed that moisture content ranged from 24.92%-49.02%, ash 0.24%-0.62%, protein 0.28%-0.86%, fat 0.08%-0.22%, and carbohydrate 50.03%-74.19%. Physical properties of the jam samples were 0.36 pa.S-2.57pa.S for viscosity, 2.30-2.75 for pH, sugar 52.80%-721% and total titratable acidity 2.60%-4.63% while that of marmalade samples were 0.17 pa.S-2.21pa.S for viscosity, pH 2.40-2.95, sugar 44.00-68.20°Brix and total titratable acidity 1.83%-3.54%. The results for sensory scores of the fruit jams showed that all the samples were acceptable by the consumers. Although, mango, pineapple, and cashew apple marmalade recorded the highest acceptability scores. Therefore, nutritious acceptable jams and marmalades can be produced using some Nigerian tropical fruits; hence, reducing their annual wastage.
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