Development and Physico-Chemical Analysis of Papaya-Wood Apple Jam: A Novel Fruit-Based Product

Author: Shefali K. Modi

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Abstract

This study explores the development and evaluation of a novel fruit-based jam made from papaya (Carica papaya) and wood apple (Limonia acidissima), two fruits known for their distinctive flavors and nutritional benefits. The research focuses on optimizing the jam formulation and assessing its physico-chemical properties, including moisture content, protein content, acidity, ash content, vitamin C levels, pH, and fat content. The findings reveal that the jam has a soft, spreadable consistency with an average moisture content of 74.26% and a protein content of 6.35%, enhancing its nutritional value. The balanced acidity (0.37%) and pH (3.49) contribute to the jam's flavor and microbial stability. The jam is rich in vitamin C (47.23 mg/100g), offering significant health benefits. The study demonstrates that the papaya-wood apple jam is a promising, nutritious product with potential for commercial production, catering to both local and international markets

Keywords

Papaya-wood apple jam, Physico-chemical properties, Nutritional analysis, Vitamin C content, Food product optimization

Conclusion

The physico-chemical analysis of the papaya-wood apple jam provides a comprehensive understanding of its composition and quality. The average moisture content of 74.26% ensures a soft, spreadable consistency, while the protein content of 6.35% adds to its nutritional value. The measured acidity of 0.37% provides a balanced flavor, and the ash content of 1.15% indicates a substantial mineral presence. Vitamin C levels at 47.23 mg/100g offer significant health benefits, and the average pH of 3.49 ensures both flavor and microbial stability. The fat content of 4.2% contributes to the texture and mouthfeel of the jam. These results reflect the successful optimization of the papaya-wood apple jam formulation, highlighting its potential as a nutritious and flavorful food product. The study demonstrates the effectiveness of the preparation methods in achieving a jam with desirable physico-chemical properties, suitable for both consumer enjoyment and potential commercial production

References

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How to cite this article

Shefali K. Modi (2022). Development and Physico-Chemical Analysis of Papaya-Wood Apple Jam: A Novel Fruit-Based Product. Biological Forum – An International Journal, 14(2a): 628-632