Food Science Research Journal

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Development of Value added Papaya and Pineapple Jams


Affiliations
1 Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
     

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Though fruits are rich in vitamins and minerals exposure to higher temperature during the preparation of jam results in lowering the nutrient content and makes it energy dense food. There is ample scope to enhance nutritional value of jam both quantitatively and qualitatively by the process of value addition with nutritious food ingredients. Hence, an attempt was made to develop value added papaya and pineapple jams. Papaya and Pineapple jams prepared with incorporation of nutritious ingredients (beet ischolar_main powder, deoiled soya meal powder (DOSM), milk powder and watermelon powder) were evaluated to find out the most suitable and highly accepted level of incorporation. The most accepted products were assessed for their nutrient content and were stored to evaluate the shelf-life. The organoleptic evaluation indicated that value added papaya and pineapple jam prepared with incorporation of beet ischolar_main powder, milk powder, watermelon powder and de-oiled soya meal power at the levels of 2, 3, 10 , 10 per cent and 1, 5, 6 and 8 per cent, respectively were significantly higher over the other variations. Due to value addition there was increase in protein (5.41 g/100g), total minerals (0.73 g/100g), calcium (94.93 mg/100g), iron (7.93 mg/100g) and zinc (2.20 mg/100g) content of papaya jam. The incorporation of nutrient rich ingredients to apple jam was helpful in increasing its nutrient content significantly. There was increase in protein (5.4 g/100g), total minerals (1.41 g/100g), calcium (94.2 mg/100g), iron (16.08 mg/100g) and zinc (2.74 mg/100g) content of pineapple jam. It is concluded that nutrient content can be increased by incorporating nutritious ingredient in both the jams.

Keywords

Jam, Beetischolar_main Powder, Deoiled Soya Meal Powder, Milk Powder, Watermelon Powder.
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  • Development of Value added Papaya and Pineapple Jams

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Authors

Anuradha Doke
Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
Asha Arya
Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
Jaishree G. Bhalerao
Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
Rupali S. Shinde
Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India

Abstract


Though fruits are rich in vitamins and minerals exposure to higher temperature during the preparation of jam results in lowering the nutrient content and makes it energy dense food. There is ample scope to enhance nutritional value of jam both quantitatively and qualitatively by the process of value addition with nutritious food ingredients. Hence, an attempt was made to develop value added papaya and pineapple jams. Papaya and Pineapple jams prepared with incorporation of nutritious ingredients (beet ischolar_main powder, deoiled soya meal powder (DOSM), milk powder and watermelon powder) were evaluated to find out the most suitable and highly accepted level of incorporation. The most accepted products were assessed for their nutrient content and were stored to evaluate the shelf-life. The organoleptic evaluation indicated that value added papaya and pineapple jam prepared with incorporation of beet ischolar_main powder, milk powder, watermelon powder and de-oiled soya meal power at the levels of 2, 3, 10 , 10 per cent and 1, 5, 6 and 8 per cent, respectively were significantly higher over the other variations. Due to value addition there was increase in protein (5.41 g/100g), total minerals (0.73 g/100g), calcium (94.93 mg/100g), iron (7.93 mg/100g) and zinc (2.20 mg/100g) content of papaya jam. The incorporation of nutrient rich ingredients to apple jam was helpful in increasing its nutrient content significantly. There was increase in protein (5.4 g/100g), total minerals (1.41 g/100g), calcium (94.2 mg/100g), iron (16.08 mg/100g) and zinc (2.74 mg/100g) content of pineapple jam. It is concluded that nutrient content can be increased by incorporating nutritious ingredient in both the jams.

Keywords


Jam, Beetischolar_main Powder, Deoiled Soya Meal Powder, Milk Powder, Watermelon Powder.

References