Production and Quality Evaluation of Jam Produced from Pineapple Fruit

Alphonsus U.C. Ukozor, Adedokun, I. Ishola, Mbah, C.A. and Victor O Alaoma
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Alphonsus U.C. Ukozor: Department of Home Economics & Hospitality Management, Alvan Ikoku Federal University of Education, Owerri
Adedokun, I. Ishola, Mbah, C.A.: Department of Home Economics & Hospitality Management, Alvan Ikoku Federal University of Education, Owerri 2 Department of Food Science and Technology, University of Agriculture & Environmental Sciences Umuagwo, Imo State
Victor O Alaoma: Department of Home Economics & Hospitality Management, Alvan Ikoku Federal University of Education, Owerri 2 Department of Food Science and Technology, University of Agriculture & Environmental Sciences Umuagwo, Imo State

International Journal of Latest Technology in Engineering, Management & Applied Science, 2025, vol. 14, issue 3, 411-416

Abstract: Production and quality evaluation of jam produced from pineapple fruit was carried out. A sample of jam was made from fresh pineapple fruit and a conventional fruit jam was procured from the open shelf market. Both samples were subjected to quality evaluation which included physico-chemical, minerals, vitamin A and vitamin C and sensory properties evaluation. Statistically, student T-test was used to analyze results obtained from physico-chemical and sensory analyses. The results obtained in this work showed that mean values of physico-chemicals, minerals and vitamins studied were different (p

Date: 2025
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