PROXIMATE ANALYSIS AND ACCEPTABILITY OF SWEET POTATO JAM

Irtiza Saiful Prome ()
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Irtiza Saiful Prome: Department of Nutrition and Food Engineering, Daffodil International University, Daffodil Smart City, Birulia, Savar, Dhaka -1216, Bangladesh.

Malaysian Journal of Halal Research Journal (MJHR), 2024, vol. 7, issue 1, 28-32

Abstract: This study was conducted on preparing sweet potato jam using BARI potato-8. Sweet potatoes were cooked until they became soft, then pulp was extracted and heated at 63-68°Brix by sugar addition, citric acid, sodium benzoate, agar-agar, and food color were added. The proximate analysis of sweet potato included moisture content, pH, °Brix, ash content, crude fiber, fat content, and total titratable acidity (TTA). The sample contains 25.56% moisture content, pH 3.65, 65-66° Brix, crude fiber 0.44%, fat content 0.73%, and titrable acidity 0.45%. The microbial analysis of sweet potato jam was done using nutrient agar and NaCl solution, followed by the pour plate technique. This technique used 1.0g of the sample from each dilution and incubated for 24 hours at 37°C. The microbial load of sweet potato jam was 0.5×10^2 cfu/gm to and 7×10^3 cfu/gm. The sensory evaluation was done using a hedonic scale test. In this sensory evaluation of sweet potato jam, 40 untrained assessors performed. The evaluation was based on five parameters: color, texture, taste, flavor, and overall acceptance. The mean sensory score value for color parameter was 7.58(±1.33), texture 7.35(±1.33), taste 7.58(±1.22), flavor 7.68(±1.14), and overall acceptance was 7.65(±1.00). This study has shown that developing new food products like jam from sweet potatoes is possible.

Keywords: Sweet Potato; Jam; Pulp; °Brix; Microbial load; Sensory evaluation (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:zib:zbmjhr:v:7:y:2024:i:1:p:28-32

DOI: 10.26480/mjhr.01.2024.28.32

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