Project Topic:

PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA

Project Information:

 Format: MS WORD ::   Chapters: 1 - 5 ::   Pages: 46 ::   Attributes: Abstract  ::   4,746 people found this useful

Project Department:

FOOD SCIENCE & TECHNOLOGY UNDERGRADUATE PROJECT TOPICS, RESEARCH WORKS AND MATERIALS

Project Body:

ABSTRACT

Composite jam was produced from four different tropical fruits – pineapple, apple, orange and banana at different proportion. Four difernt samples were produced with the following proportion sample A 70% pineapple and 10% of banana, apple and orange. Sample B 70% banana, 10% pineapple, apple and orange. Sample C 70% apple, 10% orange, pineapple apple and banana. Sample D 70% orange. 10% pineapple, banana and apple. The final product was subjected to sensory analysis using multiple comparism method. Sample A which comparize of 70% pineapple pulp was rated best in term of colour spreadability, and General Acceptability while sample B, C and D was rated best in term of texture, taste. However statistical analysis revealed that there is no significant different among the four sample.

 

CHAPTER ONE

1.1       INTRODUCTION

Jam is a shelf-stable food product from fruit pulp, pectin and sugar cooked to form a gel. Fleshy or pulpy fruits such as pineapple, pawpaw, orange, Apple, banana and mango etc or combination of these fruits are usually employed. Good jam has a soft even consistency without distinct part of fruit, a bright colour, good fruit flavour and jam jellied texture that is easy to spread but has no free liquid. (Nickerson 1998)

Jam is a form of fruit preservation through the use of high concentration of sugar, hence jam can be classified as sugary food, and however their quality characteristics may be more easily determined from their relationship with fruit rather than with sugar. It is the product made by cooking fruit pulp to a suitable consistency. (Nickerson 1998) 

Perfectly ripe and unblemished fruits are suitable for jam production because they have the best levels of pectin and a finest flavor. Pectin is important to the jam’ set, low pectin fruit like strawberries need extra pectin (from peel of unripe lemon or pectin enriched sugar) to attain a spreadable consistency.

            Composite jam i.e. combination of two or more fruits to produce jam such as mango, pawpaw, pineapple, etc improve the nutritive content of the final product and as well create food variety for breakfast menu. Although producing of composite Jam requires careful handling and good technical know how which in the long run is a beneficial and worthwhile venture.

            The aim and objective of this research work is to produce four types of composite jam from combination of Pineapple, Apple, Orange and Banana at different proportion and carry out sensory evaluation to determine which of the fruit combination is most preferred as suitable composite jam by panel of judges

Get the complete project »


Instant Share On Social Media:


Can't find what you are looking for?
Call (+234) 07030248044.

OTHER SIMILAR FOOD SCIENCE & TECHNOLOGY PROJECTS AND MATERIALS

ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN NIGERIA

 Format: MS WORD ::   Chapters: 1-5 ::   Pages: 53 ::   Attributes: Questionnaire, Data Analysis,Abstract  ::   5795 engagements

CHAPTER ONE BACKGROUND OF THE STUDY. Canteen services stated way back in the 18th centaury, food and snacks are served as to the taste of the client. It may be seen as a place in the military, facto...Continue reading »

ANALYSIS OF FOOD SECURITY AND POVERTY STATUS AMONG HOUSEHOLDS IN EHIME MBANO

 Format: MS WORD ::   Chapters: 1-5 ::   Pages: 63 ::   Attributes: Questionnaire, Data Analysis,Abstract  ::   6735 engagements

ABSTRACT The research profers an analysis of food security and poverty status among households in Ehime Mbano It elucidates the nature of food security and poverty status, portrays the challenges of...Continue reading »

ANALYSIS OF FACTORS INFLUENCING THE CHOICE FOR THE CONSUMPTION OF GROCERY GOODS IN NIGERIA (A CASE STUDY OF FUTA STAFF AKURE, ONDO STATE)

 Format: MS WORD ::   Chapters: 1 - 5 ::   Pages: 69 ::   Attributes: Questionnaire, Data Analysis, Abstract  ::   2465 engagements

CHAPTER ONE INTRODUCTION BACKGROUND OF THE STUDY The recent decade has seen grocery business as one of the growth areas in the global economy, witnessing high growth rates in the developed countrie...Continue reading »

EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (Parkia biglobosa)

 Format: MS WORD ::   Chapters: 1 - 5 ::   Pages: 32 ::   Attributes: Abstract  ::   2788 engagements

ABSTRACT Effect of spices (garlic and ginger extract) and salt concentration on the microbial load associated with process ‘Iru’ (Pakia biglobosa) were investigated. The raw locust bean (...Continue reading »

THE NUTRITIONAL COMPOSITION OF PLANT MILK (SOYA BEAN)

 Format: MS WORD ::   Chapters: 1-5 ::   Pages: N/A ::   Attributes: Abstract, Table Of Content

ABSTRACT Nutritional composition of Soymilk showed that it contained moisture content of 90.54%, ash content of 0.82%, protein 4.2%, carbohydrate 0.75%, crude fibre, ether extract 3.6% and Nitrogen f...Continue reading »

PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES

 Format: MS WORD ::   Chapters: 1 - 5 ::   Pages: 30 ::   Attributes: Abstract  ::   2294 engagements

ABSTRACT Work on production proximate and physicochemical analyses of fish flour produced from Tilapia, cat and stock fishes was investigated. The fish species after harvesting were processed hygienic...Continue reading »

What are looking for today?

WHAT OUR CUSTOMERS ARE SAYING:
  • 1. Mamudu Jalloh from University of Makeni said "I actually love it because of it quality ".
    Rating: Excellent
  • 2. Nasra Mohammed Hersi from Simad university said "Thanks for your sharing ".
    Rating: Excellent
  • 3. Ahmed Abdi Mohamud from Abaarso Tech University said "I have a wonderful experience using ProjectClue,".
    Rating: Excellent
  • 4. Hassan Tahlil Mohamed from SIMAD University said "thanks a lot for your solution of the problem".
    Rating: Excellent
  • 5. Abdisalan Hassan Aden from DAHA INTERNATIONAL UNIVERSITY said "Thank you first. Second i need you to help your title ".
    Rating: Excellent
  • 6. Jeremiah Oboite from University of Lagos said "Thank you for such a good work, I have gone through it and it is really good. I appreciate the effort. God bless. Regards".
    Rating: Excellent