OPTIMIZATION OF INGREDIENTS LEVEL FOR DEVELOPING WHITE SAPOTE (Casimiroa Edulis) FRUIT JAM

Abstract

This study is on physico-chemical analysis of pulp and jam, the sensory quality of jam produced from white sapote (casimiroa edulis) fruit with different ingredients level and the effect of ingredients on quality of products and optimization of jam using Response surface methodology (RSM) with the ingredients: white sapote pulp (500 g/kg), sugar (700-1100 g/kg), pectin (3-7 g/kg), citric acid (3-7 g/kg) and vanilla (0.5-2.5 ml/l). Results showed that the model fit was significant (p< 0.05) for color, flavor, texure and even highly significant (p<0.01) for taste and overall acceptability. There was also satisfactory correlation between actual and predicted values. The mathematical model was used to optimize the factors levels for highest possible acceptability, to produce white sapote fruit jam. Data obtained from RSM on white sapote fruit jam production were subjected to the analysis of variance (ANOVA) and analyzed using a second order polynomial equation. Sensory analysis for color, flavor, taste, texture and overall acceptability in the white sapote fruit jam produced at the optimized ingredients composition were performed. The optimum ingredient levels for the best sensory score sugar 805.20, 702.20 and 700.20 g/kg, pectin 3.35, 3 and 3 g/kg and citric acid 4.64, 4.45 and 3.44 g/kg and vanilla 1.26, 1.34 and 1.44 ml/l. Jam produced under the optimum conditions was subjected to sensory evaluation and the results were compared with the RSM predictions.