Nutritional composition and sensory evaluation of jam from blends of pineapple and mango enriched with honey for sustainable health

Abstract

This study examined the production, nutritional analysis and sensory assessment of Jam made from mango blend with 30%, 40% and 50% size of pineapple and enrich with honey for sustainable health. Fruits are functional foods enriched with nutrients for sustainable health and wellbeing. Fruits especially mangos are generated in such large quantities during their season that they would be a huge waste if not properly maintained. One such food that can be made to increase food value, decrease food waste, generate income, and circulate products in and out of season is jam. This study sought answers to four research questions. A nine-point hedonic scale was employed as the data collection tool, and its reliability was examined, a laboratory analysis of samples and keen observation. In this study, two fruits—mango and pineapple—were utilised to make jam. Mango has a low acid and pectin content. To produce mango jam of acceptable qualities, pectin (from pineapple blends), sweetness and acid were added. The degree of acceptability of the organoleptic qualities of taste, flavour, colour, and texture as well as the overall acceptability of the items were then determined by a sensory evaluation. Findings show that blending mango with pineapple resulted in jam products with acceptable sensory qualities. Mango/pineapple jam blends (samples MP1, 2, 4). The study also revealed that these fruit jams are rich in nutrients that can sustain health and wellbeing. Based on the findings the researchers concluded that homemade pineapple and mango jam blends have good flavour, taste, colour, texture, acceptable nutritional composition and shelf life and recommend production and consumption of same for sustainable health.