Development of jam from tea infusion and tropical fruit dietary fibre

Aroyeun Shamsideen Olusegun, Cocoa Research Institute of Nigeria, Nigeria
Purpose: The purpose of this experiment is to develop a functional food  by combining tropical fruits dietary fibre  from Pawpaw, Grape and Pineapple with Tea infusion to make Jam.
Design/Methodology/Approach: Tropical fruit  dietary fibre  (TFDF)  was obtained from pawpaw, pineapple and Grape  after juice extraction. Equivalent amount of juice extract was replaced by tea infusion from Mambilla highland (Nigeria) to produce jam. Samples of jam produced without  tea infusion served as the control. Jams were produced in duplicates. Physicochemical parameters examined included vitamin C, total soluble solids (BxO), titratable acidity (TTA), crude fibre, % moisture content, % ash  and colour characteristics.
Findings: The nutritional effect of both the tea infusion and the RFDF was complementary on the tea jam produced. Vitamin C in tea infusion caused an increase in the vitamin C contents of the tea jam while the quantity of pulp used increased the crude fibre of the tea jam. Colour of the tea jam improved significantly (p<0.05). Sensory evaluation of the jam into which tae infusion was added did not differ in sensory rating in comparison to other conventional jams in taste, flavour, colour and general acceptability.
Practical Implications: This project reduces wastage from juice extracted fruits and allows the use of the Bagasse in the production of health foods.
Originality/Value: Many known Jams have been made from fruit juices and their pulp, but the introduction of tea infusion in Jam making showed that  tea infusion can replace juice from tropical fruit to develop a dietetic jam for the diabetics.
Keywords: Tea infusion, pawpaw, pineapple, dietetic, Jam
Outlook Olusegun.pdf
Outlook Olusegun.pdf
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