Effect of Sugar, Pectin and Acid Balance on the Quality Characteristics of Pineapple (Ananas Comosus) Jam.Paper Presented at the 13th World Food Congress. (2006)
AbstractInvestigations were conducted on the effects of sugar concentration (0%, 50%, and 100%), pH balance (3.0, 3.2, and 3.5) and high methoxy pectin concentration (0%, 0.5%, and 1.0%) on the chemical, physico-chemical characteristic of pineapple jams using standard analytical methods. Inclusion of 50% sugar was observed to improve the colour of the jam as well as the texture, gel set and solid content. The low calorie jams had unacceptable texture, colour, gel set and total soluble solids content. The jams of this formulation were too soft, and could not hold their form. Addition of 100% sugar concentration did not improve the texture, colour and gel set further but increased the soluble contents to acceptable limits. The addition of lemon juice as a source of acid had an effect on the gel set, texture and finished pH of pineapple jams. The jam samples balanced to pH 3.2 and 3.5 were of acceptable finished pH when analyzed. Jam colour was not greatly affected by the incorporation of lemon juice. Addition of pectin had no significant effect on the pH of the finished jams. Sufficient pectin levels however improved the texture, colour and solids content of pineapple jams. When no pectin was added on the processing, the jam samples were hard, tough and stiff and this was more evident in the 100% sugar jam formulations. When even 0.5% pectin was added, the texture improved greatly and the jam became softer yet firm enhancing spreadability. At 1.0% pectin concentration, spreadability of the jam was poor and colour became redder. It also contributed to reduce soluble solids content in the jam. Sensory rating of the pineapple jams indicated that sugar improves in pineapple jams. When pH was decreased with the incorporation of lemon juice a sour aftertaste in the pineapple jam was reported. Pectin contributes to the spreadability of pineapple jams. Results show that there is a significant difference (p0.5) in the jam formulations as a result of difference in concentrations of sugar, acid and pectin. To establish a good quality jam, a sugar concentration of at least 50%, with the addition of 0.5% pectin would produce a jam of acceptable spreadability and gel set and a pH level of between 3.2 and 3.5 would contribute to a good gel set and excellent taste as well.
- Response surface methodology,
- processing conditions,
- quality characteristics,
Publication DateSeptember, 2006
Citation InformationEmmanuel Ohene Afoakwa, Dorinda Nartey, Joseph Ashong and George Annor. "Effect of Sugar, Pectin and Acid Balance on the Quality Characteristics of Pineapple (Ananas Comosus) Jam." Paper Presented at the 13th World Food Congress. (2006)
Available at: http://works.bepress.com/joseph_ashong/2/