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

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

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.