Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple Department: Food Science Technology By: timkason Project ID: 2919 Rating: (3.1) votes: 19Rate this project12345 Price:₦2000 Get the Complete MaterialAbstractThe research was carried on the evaluation of Jam and marmalade produced from different fruits apple, orange, watermelon and pineapple. The objective of the study is to carry out sensory and physicochemical analysis on the produced jam and marmalade. Raw materials were collected from the market while the selected fruits were blended to produce the jam and marmalade. The result of the physicochemical analysis was carried on the jam showed that the entire jam was acidic having a pH range of 3.35- 5.1 on the pH scale. Titratable acidity in jam was seen to be 3.27 in sample DOD and lowest in BOB as 0.47. Total Soluble Sugar was seen to be high in the jam sample ranging from 70.3– 77.15 with sample BOB having the highest value at P0.05 showing significant difference. Reducing sugar was seen to be highest in sample DOD (78.00) while sample BOB had the lowest 25.9. Viscosity values ranged from 5.78– 17.34. Vitamin C was seen to be high in sample BOB (35.01) while sample DOD had the lowest 3.78. Result from the physiochemical analysis of marmalade showed that the titratable acidity of sample DOC has the highest (3.54) while sample COD had the lowest 0.07. pHvalue ranged from 2.5 to 5.34 indicating acidity levels for the marmalade samples. Thus it is recommended that the production of jams and marmalade would aid in improving the shelf life of perishable fruits. ...Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Effect of fermentation time on the quality characteristic of cassava flour