Production, nutritional evaluation of jackfruit jam and development of new product by using jackfruit jam

Production, Nutritional Evaluation, and Product Development Using Jackfruit Jam

Abstract

 To produce and characterize jackfruit (Artocarpus heterophyllus) jam by the extraction of pulps from collected jackfruits was conducted June to December in 2019 at Department of Applied Chemistry and Chemical Technology, Chittagong Veterinary and Animal Sciences University, Khulshi-4225, Chattogram, Bangladesh. Pre-prepared lemon juice, ascorbic acid, pectin, color, citric acid, potassium metabisulfite, and sugar were added to the pulp. After heating and stirring, the mixture reached a 69% brix sugar content and appropriate consistency. Cake making used wheat flour, xanthan gum, caster sugar, salt and other food grade ingredients. Freshly made jam was injected into the cake to make a jackfruit jam cake. Protein (3.80%), carbohydrate (17.83%), ash (0.60%), crude fat (1.90%), crude fiber (0.95%), moisture content (74.89%), pH (5.20), vitamin C (6.23 mg/100g), and total acidity (0.07 g/100g) were found in fresh jackfruit. On the other hand, protein was 3.40% and carbohydrate 59.97% in prepared jackfruit jam. The crude fat content was 1.97% and the ash 0.45%. Jam moisture was 33.40% and crude fiber was 0.80%. The jam also had 13 mg of vitamin C per 100g. The jam's pH was 3.80 and its total acidity 0.43 g per 100g. A sensory and general acceptance test was performed on 10 untrained individuals. The tester used a 7-point hedonic scale to compare the jam cake to a commercial cake. Jackfruit and commercial mango jam differed in color, taste, and sweetness, according to testing. There was significant variation in hedonic scores between the four groups (p<0.05). This study reveals that jackfruit has high sensory qualities, making it appropriate for jams and other processed foods and increasing its market value.

Bangladesh J. Agri. 2025, 50(1): 106-116