Screening of Ethiopian mango cultivars for suitability for preparing jam and determination of pectin, sugar, and acid effects on physico-chemical and sensory properties of mango jam
In this present study physicochemical composition of 6 mango varieties (Tommy, Kent, Keitt, Dodo, Local and Apple mango) were characterized on the bases of their suitability for jam preparation. According to the results of fruit physicochemical analysis, apple mango varieties was observed for best T...
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| Format: | Article |
| Language: | English |
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Elsevier
2020-03-01
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| Series: | Scientific African |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2468227620300156 |
| _version_ | 1811310024567291904 |
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| author | Melkam Bekele, MSc Neela Satheesh, PhD Sadik J.A, M.Sc |
| author_facet | Melkam Bekele, MSc Neela Satheesh, PhD Sadik J.A, M.Sc |
| author_sort | Melkam Bekele, MSc |
| collection | DOAJ |
| description | In this present study physicochemical composition of 6 mango varieties (Tommy, Kent, Keitt, Dodo, Local and Apple mango) were characterized on the bases of their suitability for jam preparation. According to the results of fruit physicochemical analysis, apple mango varieties was observed for best Total Soluble Solids (17.06%), Total Solids (15.57%), and Moisture Content (71.30%), Ash Content (0.36%), Reducing Sugars (2.63%), pH (3.33) and Titratable Acidity (0.27 mg/100 g). In the later study, investigated the effect of pH in two levels (3 and 3.3) pectin in three levels (0, 1 and 1.5%) and sugar amount in two levels (50 and 60%) on quality of apple mango jam. Analysis of variance was carried out using Minitab 18.1 software. Jam sample formulated with pectin (1.5%), sugar (60%) and pH (3.3) reported high vitamin C content and TS and also more acceptable in appearance, flavor, consistency, color and overall acceptability by the sensory panelists. Finally, the quality of the jam is highly dependent on the concentrations of each ingredient. Keywords: Acidity, Jam, Mango cultivars, Pectin, Sugar |
| first_indexed | 2024-04-13T09:51:32Z |
| format | Article |
| id | doaj.art-fb9d0dc7acb644aaa18ebd4ba229302a |
| institution | Directory Open Access Journal |
| issn | 2468-2276 |
| language | English |
| last_indexed | 2024-04-13T09:51:32Z |
| publishDate | 2020-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Scientific African |
| spelling | doaj.art-fb9d0dc7acb644aaa18ebd4ba229302a2022-12-22T02:51:34ZengElsevierScientific African2468-22762020-03-017Screening of Ethiopian mango cultivars for suitability for preparing jam and determination of pectin, sugar, and acid effects on physico-chemical and sensory properties of mango jamMelkam Bekele, MSc0Neela Satheesh, PhD1Sadik J.A, M.Sc2Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Post Box: 026, Bahir Dar, EthiopiaCorresponding author.; Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Post Box: 026, Bahir Dar, EthiopiaFaculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Post Box: 026, Bahir Dar, EthiopiaIn this present study physicochemical composition of 6 mango varieties (Tommy, Kent, Keitt, Dodo, Local and Apple mango) were characterized on the bases of their suitability for jam preparation. According to the results of fruit physicochemical analysis, apple mango varieties was observed for best Total Soluble Solids (17.06%), Total Solids (15.57%), and Moisture Content (71.30%), Ash Content (0.36%), Reducing Sugars (2.63%), pH (3.33) and Titratable Acidity (0.27 mg/100 g). In the later study, investigated the effect of pH in two levels (3 and 3.3) pectin in three levels (0, 1 and 1.5%) and sugar amount in two levels (50 and 60%) on quality of apple mango jam. Analysis of variance was carried out using Minitab 18.1 software. Jam sample formulated with pectin (1.5%), sugar (60%) and pH (3.3) reported high vitamin C content and TS and also more acceptable in appearance, flavor, consistency, color and overall acceptability by the sensory panelists. Finally, the quality of the jam is highly dependent on the concentrations of each ingredient. Keywords: Acidity, Jam, Mango cultivars, Pectin, Sugarhttp://www.sciencedirect.com/science/article/pii/S2468227620300156 |
| spellingShingle | Melkam Bekele, MSc Neela Satheesh, PhD Sadik J.A, M.Sc Screening of Ethiopian mango cultivars for suitability for preparing jam and determination of pectin, sugar, and acid effects on physico-chemical and sensory properties of mango jam Scientific African |
| title | Screening of Ethiopian mango cultivars for suitability for preparing jam and determination of pectin, sugar, and acid effects on physico-chemical and sensory properties of mango jam |
| title_full | Screening of Ethiopian mango cultivars for suitability for preparing jam and determination of pectin, sugar, and acid effects on physico-chemical and sensory properties of mango jam |
| title_fullStr | Screening of Ethiopian mango cultivars for suitability for preparing jam and determination of pectin, sugar, and acid effects on physico-chemical and sensory properties of mango jam |
| title_full_unstemmed | Screening of Ethiopian mango cultivars for suitability for preparing jam and determination of pectin, sugar, and acid effects on physico-chemical and sensory properties of mango jam |
| title_short | Screening of Ethiopian mango cultivars for suitability for preparing jam and determination of pectin, sugar, and acid effects on physico-chemical and sensory properties of mango jam |
| title_sort | screening of ethiopian mango cultivars for suitability for preparing jam and determination of pectin sugar and acid effects on physico chemical and sensory properties of mango jam |
| url | http://www.sciencedirect.com/science/article/pii/S2468227620300156 |
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