Development and Storage Study of Mixed Fruit Jams from Papaya and Pineapple Incorporated with Aloe vera

Abstract

Background: Jams are typically created from fruit pulp and juice, a combination of fruits, or a combination of fruits and vegetables. The research was conducted using papaya (Carica papaya), pineapple (Ananas comusus) pulps incorporated with Aloe vera gel to prepare blended jam in order to determine the acceptability of Aloe vera gel in fruit jam and select the best combination for jam preparation in terms of chemical constituents as well as sensory attributes with ten weeks of storage. Methods: The pulps were mixed in proportions according to the treatments and processed into jams with five repetitions in CRD (completely randomized design). The physico-chemical and organoleptic properties of jams have been evaluated. The most favored formulations on the day of preparation were T2, (Papaya: Pineapple: Aloe vera, 150:150:05), T4 (150:150:15) and T5 (150:150:20), based on sensory consistency characteristics, which were studied at 10 weeks of storage time. Result: Total jam results in T5 and T4 ratios were similarly best for higher levels of chemical constituents, i.e., total soluble solids, titratable acidity, moisture, ascorbic acid, pH and a lower percentage of total sugar. All chemical components were found to increase by up to 10 weeks with the exception of pH, moisture and ascorbic acid, which decreased with storage time. T4 was better found to have higher aroma, texture, taste and overall acceptability score with respect to sensory characters. During storage, all sensorial characters were found to decrease. In view of the above chemical constituents and the sensory characteristics of the substance, the 150:150:15 (T4) ratio was found to be better than the remainder of the jam ratio during storage.