EFFECT OF SOME TECHNOLOGICAL FACTORS IN THE PROCESS OF JAM FROM PINEAPPLE ADDED COCONUT CREAM
DOI:
https://doi.org/10.51453/2354-1431/2024/1142Abstract
Pineapple (Ananas comosus) is a nutritious tropical fruit often eaten as fresh or processed products such as pineapple juice, concentrated pineapple juice, and dried pineapple... Currently, pineapple puree products are not popular on the market and there has still not been complete research on the processing technology of this product. This study aimed to determine some technological parameters including coconut milk mixing ratio, additional citric acid content, additional pectin content, added sugar ratio, and appropriate concentration time to create products with the best sensory quality in terms of structure, color, smell, and taste. Factors include total soluble solids content (TSS) (pre-concentrate and post-concentrate), pH (pre-concentrate and post- concentrate), total organic acid content, and sensory evaluation were monitored in each experiment. According to the results, the ratio of mixing coconut cream (80/20), the content of added citric acid (0.4%), the added pectin content (0.7%), the ratio of added sugar (85/15), and the concentration-time (30 minutes) are suitable for processing this product with the best sensory quality.
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