Quality Evaluation of Mixed Fruits Jams Produced from Blends of Banana, Pawpaw and Date Fruit Syrup

Abstract

The study was carried out to evaluate the quality of functional jams produced from banana, pawpaw and date syrup blends. Banana fruit, pawpaw fruit and date syrup were proportioned into 7 samples namely: SAM1 (100:0:0), SAM2 (30:10:60), SAM3 (35:15:50), SAM4 (40:20:40), SAM5 (45:25:30), SAM6 (50:30:20) and SAM7 (60:40:0) and used to produce jams. The jams were analysed for proximate composition, pH, total titratable acidity, total soluble solids and antioxidant properties using standard analytical methods. Sensory properties of the jams were evaluated using the 9-point hedonic scale. The results of proximate composition ranged from 28.18-42.56% (moisture), 0.47-1.72% (protein), 1.65-2.63% (fibre), 0.18-0.56% (fat) and 1.15-1.95% (carbohydrate). The energy value ranged between 219.50 kcal and 271.78 kcal. The pH, total titratable acidity and total soluble solids ranged from 5.08-6.47, 0.42-0.81% and 56.17-71.83%, respectively. The antioxidant properties showed significant (p<0.05) differences. Sensory results revealed that the sample SAM6 containing 50% banana, 30% pawpaw and 20% date syrup had the highest score for appearance (7.10), taste (7.15), aroma (6.15), mouthfeel (7.20), texture (7.10) and general acceptability (7.35). This study proved that jams with good nutrients, high antioxidant potential and high consumer acceptability can be produced from blends of banana, pawpaw and date syrup.