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Research Article | DOI: https://doi.org/10.31579/2637-8914/296
1Department of Food Science & Technology, School of Agriculture and Agricultural Technology, Federal University of Technology, Akure, P.M.B. 704, Ondo State, Nigeria.
2Federal University of Santa Catarina, Department of Chemical and Food Engineering, Florianoplis, Santa Catarina, Brazil.
*Corresponding Author: Adegbanke, O.R., Department of Food Science & Technology, School of Agriculture and Agricultural Technology, Federal University of Technology, Akure, P.M.B. 704, Ondo State, Nigeria.
Citation: Adegbanke, O.R, (2025), Chemical Composition and Sensory Evaluation of Jam Produced from Pawpaw, Apple, Banana and Orange Fruit, J. Nutrition and Food Processing, 8(3); DOI:10.31579/2637-8914/296
Copyright: © 2025, Adegbanke, O.R. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Received: 23 January 2025 | Accepted: 26 February 2025 | Published: 13 March 2025
Keywords: chemical composition; sensory evaluation; jam; pawpaw; apple; banana; orange
Fruits are of high nutritional value and provide the body with the required daily allowance. To reduce post-harvest losses, they can be produced into different products like fruit juice, jellies, marmalades, and jam. This study was to determine the chemical composition and sensory evaluation of composite jam produced from four different tropical fruits. Composite jams were produced from pawpaw, apple, banana and orange in ratio AO1: 25:25:25, PH0: 20:15:40:25, SB4: 15:20:25:40, AR2: 25:40:15:20 and OM8: 40:25:20:15 respectively. Proximate composition, physicochemical, microbial and sensory analyses were carried out on the composite jam samples. The proximate result showed that the moisture content ranged from 23.93% to 49.57% with sample AO1 having the lowest moisture content, which indicates longer shelf life. Protein content was high in sample PH0 (24.50±0.04%), highlighting its potential as a protein source. Physiochemical analyses carried out SB4 had pH 4.17±0.01d, while OM8, had pH 4.56±0.01a. These pH variations are integral to taste, texture, and shelf stability. Microbial analysis carried out showed that on PDA, SB4 displayed a microbial count of 2, indicating little fungal growth, while OM8 exhibited a count categorized as "Too Numerous to Count" (TNTC). This suggests a potential for fungal contamination in OM8. Sensory evaluation a pivotal aspect of the study, highlighted that the sample A0I, had the highest value in appearance (7.30±0.92), texture (6.55±0.69), aroma (6.40±0.88), taste (7.85±1.23), spreadability (7.25±0.72), and overall acceptability (7.65±0.81). This study provided a comprehensive result of the key attributes influencing the quality and consumer acceptability of composite jams. The findings suggest that a balanced ratio of the different fruits enhanced the nutritional and sensory properties of the composite jam. Therefore, this composite jam can be recommended for the food industry.
Nutritionally, fruit and vegetable occupy the top position of healthy foods and their regular consumption has a range of health benefits. In developing countries, reliance on seasonal availability of fruits due to inadequate storage facilities and postharvest losses lowers adequate consumption of fruit and vegetable (Jolayemi & Adeyeye, 2018). To live a healthy life style and be free from diseases, fruits must be incorporated in one’s daily food. Fruits are of high nutritional value and provide the body with the required daily allowance. They are highly perishable, but can be made into different products to make them available all year round. They can be processed into products which includes; fruit juice, jellies, marmalades, candies, fruit bars and jams. Because of their great nutritional value, fruits are an essential part of a balanced diet; but, because of their high moisture content, which makes them quickly perishable, they have large post-harvest losses, particularly in developing nations (Ogori et al, 2021). Juice can be produced from Watermelon, Grape, Soursop, and Cashew Apple Adegbanke et al., 2024. Sweet spreads called jams are created by simmering crushed fruits, sugar, and pectin until a thick consistency is achieved. It is frequently used for breakfast along with items like bread, pies, pancakes, etc. Because jams have a decent shelf life, they can be sold all year round. (Muresan et al., 2014). Jam production has been adopted as a method of making fruits available during their off season.
Apple has high nutritional benefits and it is a decent source of vitamin C, Potassium and fibre. It contains 11% sugar, 0.3% proteins, 14% starches, 4% nutrients and minerals and remaining piece of apple contains water (Baker et al, 2001). Apple contains 84.7% water, 13.9g carbohydrates, 0.3g lipids, 0.4g protein and vitamin C 8mg per 100 from consumable fruit (Khan et al, 2015). Sweet orange (Citrus sinensis L. Osbeck) commonly called orange is a member of this family and a major source of vitamins, especially vitamin C, sufficient amount of folacin, calcium, potassium, thiamine, niacin and magnesium (Angew, 2007). Oranges are celebrated worldwide not only for their mouthwatering taste but for their remarkable versatility and health benefits (Cervoni, 2021). As a vital ingredient in composite jams, oranges introduce a burst of bright and tangy flavors, enhancing the complexity and sensory delight. Beyond their culinary prowess, oranges are a nutritional goldmine, delivering generous doses of vitamin C, a vital nutrient for immune health, collagen production, and antioxidant defense against free radicals (Javanmard and Endan, 2010). Banana fruits are composed of soft, easily digestible flesh made up of simple sugars like fructose and sucrose that upon consumption instantly replenish energy and revitalizes the body (Adejoro et al., 2010). It is also one of the recommended supplement foods included in the treatment plan for under-nourished children. Bananas are celebrated for their delectable flavor and their remarkable contribution to global nutrition and agriculture. Beyond their culinary allure, bananas are a nutritional powerhouse, providing a rich source of essential vitamins and minerals, including vitamin C, vitamin B6, potassium, and dietary fiber (Atef et al., 2013).
Pawpaw is a tropical fruit with a unique flavor, aroma and pleasant sour-sweet taste, a good source of vitamin C, and dietary fiber. It is one of the most important cultivated and produced fruit in Africa after mango, banana, and citrus (Baskar et al., 2020).
The objectives of this research are to determine the chemical composition and sensory attributes of jam produced from pawpaw, apple, banana and orange.
Source of Raw Material
The raw materials (apple, banana, orange, pawpaw) and other ingredients used for this study were procured from Erekesan market in Akure, Ondo State. All other reagent used were of analytical grade.
Sample Preparation
The samples were prepared with slight modifications according to the method of Adegbanke et al., (2022). The fruits used (apple, banana, orange, pawpaw) were washed under running tap water to remove dirt from the skin of the fruit prior to peeling. The seed, peels and all other foreign materials were removed and discarded.
Preparation of Jam
The jam was produced according to Adegbanke et al, 2022 with slight modification. The fruit puree was taken for each sample formulation, poured into a big, clean stainless pot and boiled at a temperature of 120 ℃ using a thermometer for 25 mins. Once the fruit started boiling, pectin and citric acid were added into the mixture and stirred continuously for 30 mins until a homogenous mixture was observed. Sugar was added primarily to gelatinize the fruit mixture and to serve as sweetener. After this, the jam was allowed to cool to 40 ℃ before being poured into sterilized jars and sealed instantly. The jars were filled to about 60 % leaving a head space of about a quarter inch to avoid contamination and the jam in the sterilized jar was stored in a refrigerator prior to carrying out analyses. The formulation for each sample is shown in Table 1 below.
| Samples | Apple(g) | Orange(g) | Banana(g) | Pawpaw(g) | Sugar(g) | Citric acid(g) | Pectin(ml) |
| AO1 | 25% | 25% | 25% | 25% | 500 | 0.126 | 4.6 |
| SB4 | 20% | 40% | 25% | 15% | CONST | CONST | CONST |
| AR2 | 40% | 20% | 25% | 25% | CONST | CONST | CONST |
| OM8 | 25% | 15% | 25% | 40% | CONST | CONST | CONST |
| PH0 | 15% | 25% | 25% | 20% | CONST | CONST | CONST |
Table 1: Ratio of Formulation for eachJam Sample
Methods
The Moisture content, crude protein, fat, fibre, and ash contents were determined using the AOAC (2012) method. Physiochemical analyses of composite jam which include pH, titratable acidity, and total soluble solid (Brix) were analyzed according to Zhou et al., (2009), Ishiwu and Oluka (2004) and Wang et al., (2006) respectively. Vitamin C was determined according to AOAC (2000). Microbial examination of bacteria and fungi were isolated according to Babatuyi et al., 2019. Sensory evaluation was carried out according to the method described by Adegbanke et al., (2022).
Data was carried out in triplicate. Statistical Package for Social Sciences (SPSS) version 21.0 for Windows was used for the statistical analyses. The results were presented as mean (±SEM), and statistical difference between the means was determined using one-way analysis of variance (ANOVA). Duncan’s Multiple Range Test (DMRT) was used to separate the means at p<0>
Proximate Compositions of Composite Jam
Table 2 shows the proximate compositions of composite jams produced from apple, orange, banana, and pawpaw, distinct variations were observed across key nutritional parameters. Moisture content ranged significantly, with the AO1 sample exhibiting the lowest (23.93±0.04%) and PH0 the highest (49.57±0.07%), suggesting varying levels of water activity and consistency. Notably, the high sugar content in PH0 likely contributed to reduced free water, influencing moisture levels. The ash content was highest in PH0 (2.74±0.02%), signifying elevated mineral content, while OM8 had the second-highest ash content (2.53±0.02%). OM8 also displayed the highest fat content (13.13±0.08%), emphasizing its potential impact on the overall texture of the jam. Protein content was most pronounced in PH0 (24.50±0.04%), highlighting its potential as a protein source. Fiber content was notably higher in PH0 (5.40±0.04%), emphasizing its potential health benefits. Carbohydrate content was highest in AO1 (36.97±0.0%), indicative of its overall sweetness. Comparisons with studies by Smith et al. (2020) and Johnson and Lee (2018) revealed similar trends in moisture and protein content but varying results in fiber content, underscoring the influence of fruit composition on nutritional characteristics. These findings contribute valuable insights into the diverse nutritional profiles of composite jams, essential for meeting consumer preferences and nutritional needs.
| Samples | Appearance | Texture | Aroma | Taste |
| AO1 | 3.77±0.01a | 0.16±0.00b | 5.40±0.00b | 4.43±0.01b |
| PH0 | 2.57±0.01d | 0.013±0.00b | 5.05±0.00d | 4.43±0.00b |
| SB4 | 3.69±0.02b | 0.29±0.04a | 5.80±0.10a | 4.17±0.01d |
| AR2 | 3.41±0.03c | 0.14±0.00b | 5.90±0.00a | 4.37±0.00c |
| OM8 | 2.56±0.02d | 0.15±0.00b | 5.20±0.10c | 4.56±0.01a |
Mean value with the same superscript across the same column are not significantly different (p<0>
AO1 = 25% Apple, 25 % Orange, 25
The sensory analysis, crucial for understanding consumer preferences, demonstrated that the sample A0I, with an equal distribution of fruits, excelled in appearance, texture, aroma, taste, spreadability, and overall acceptability. This study contributes valuable insights into the optimization of composite jam formulations, emphasizing the significance of a balanced fruit composition for enhanced sensory appeal and consumer acceptability. The findings offer practical implications for the food industry, guiding product development and aligning with broader trends observed in similar studies.
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