Quality determination of banana (Musaceae) stem tender core and ash gourd (Benincasa hispida) blended jam

Abstract

Banana tender core and ash gourd have more fiber and protein which are beneficial for human health. Jam is a conventional food item, usually utilized as desserts, and bread spreads, which is set up by using fruit pulp, sugar, acid, pectin and has an exceptionally sweet taste. The blended jam was produced with five treatments (T1: only ash gourd, T2: only tender core, T3: ash gourd 50% & tender core 50%, T4: ash gourd 30% & tender core 70%, T5: ash gourd 70% & tender core 30%,) with sugar (60g), pectin (3g) and citric acid (2g). Physicochemical (Ash, Fiber, moisture, pH, Color, and Titratable Acidity) and sensory properties (flavor, taste, texture, color, odor and overall acceptability) were evaluated using AOAC (2000) and nine-point Hedonic scale. Statistical data were analyzed at 0.05 significant level. Data were analyzed within different five treatments. Moisture content ranged from 19.01% to 21.52%. The ash content varied from 0.16% to 0.59%. Fiber content ranged from 5.10% to 7.14%. pH of the jam varied from 2.8% to 2.9%. Titratable acidity ranged from 1.08% to 1.59%. Moisture, ash, fiber, and titratable acidity had the significant difference and pH had not significant difference. Based on the experiment, the lower moisture content was observed in T4, it can select as best sample. It had 0.16% ash content, 6.18% fiber content, 2.8 pH content and 1.15% titratable acidity.