Physicochemical and sensory properties of red and black-colored bignay [Antidesma bunius (L.) Spreng] jams and its mixture

Mico C. Perez

Date

6-2016

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Sheba Mae M. Duque

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

The study was conducted to develop different formulations of jam using red and black-colored bignay [Antidesma bunius (L.) Spreng]. The variables evaluated were (1) fruit maturity (2) sugar : fruit puree ratio, (3) type of sugar, and (4) addition of gelling agents. Bignay jam samples were analyzed for its physicochemical properties that include pH, color, titratable acidity, and total soluble solids and sensory evaluation in terms of its color, aroma, sweetness, sourness, flavour, off-flavor, texture, and spreadability. Simple cost analysis of the most acceptable product was also determined. Results showed that the most acceptable product has a sugar : puree ratio of 45:55 and has a TSS range of 65-67 °Brix. The pH of the red (ripe) bignay was too low (more acidic) while the pH of black (fully ripe) bignay was relatively high. Since the pH affects the gel formation and color of the resulting jams, sodium citrate or citric acid) was used to attain the pH 3.3. The TTA of the developed jam treatments indicated that the red (ripe) bignay jam samples had the highest TTA followed by the bignay mixture and the black (fully ripe) bignay jam samples the least. For the sensory evaluation, results showed that no significant differences were observed on the general acceptability of all bignay jam samples using different types of sugar. On the use of gelling agents, results showed that 0.3% and 0.5% concentrations of pectin and gelatine were not significantly different with the jam sample without gelling agent. From the results gathered, it can be concluded that fruit maturity, type of sugar, and addition of pectin and gelatine at various levels (0, 0.3 and 0.5% did not affect the general acceptability of bignay jams. However, these variables affected the different sensory attributes such as color, aroma, sweetness, sourness, bignay flavor, off-flavor, texture and spreadability of the jams.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2016 F61 /P47

Document Type

Thesis

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