Quality evaluation of orange-fleshed sweet potato-pineapple blended jam
Newlove Akowuah Afoakwah, Francis Kweku Amagloh, Gustav Komla Mahunu, Shaheeda Wireduaa Ayyub, William Tchabo, Patrick Owusu‐Ansah
Abstract
This research aimed to develop a jam using orange-fleshed sweet potato puree (OFSPP) and pineapple pulp (PP) and to assess nutritional, gelling, sensory, and microbiological qualities. Four jam formulations of OFSPP: PP (70%:30, 50%:50%, and 30%:70) and 100% PP were developed and evaluated. Increasing the level of OFSPP resulted in a significant (P<0.05) decrease in moisture content (34.39–23.70%), but increased the fat (0.16–0.18%), ash (0.35–0.40%), protein (0.93–1.57%), and carbohydrates (61.70–67.69%) content. The concentration of β–carotene decreased with a reducing OFSPP fraction (P<0.05). After 12 weeks of storage, the 50% OFSPP and 50% pineapple jam had a total plate count of 4.50 CFU/g, although coliform and mould were not present in all the processed jam samples. The mixed jam with 50% OFSPP: 50% PP had a higher sensory acceptance. These results indicate that food processors could develop OFSP-PP jams as a β–carotene enriched functional food.