Effect of Pectin on the processing and preservation of Strawberry ( Fragaria ananassa ) jam and jelly

摘要

This study was conducted to investigate the interaction of different concentration of pectin and its dissipation from processing to storage of strawberry ( Fragaria ananassa) jam and jelly. The fruits were collected from local market of Sylhet, Bangladesh. The analysis showed juice contains acidity 1.14±0.01 %, total sugar 0.61±0.06 %, TSS 8.98±0.03 % and pulp restrain acidity 01.02±0.01 %, total sugar 5.04±0.06 %, and TSS 8.57±1.36 %. Jam and jelly were prepared with 0.5%, 1% and 1.5% pectin. Potassium metabisulphate (KMS) was added as preservative in a required quantity. Study showed pectin do not significantly interact with quality attributes of processed product. During six month of storage at ambient temperature (27°C to 34°C) no mentionable changes were found. But PH of the products (jam and jelly) was slightly increased. At six month red color of 0.5 % pectin containing jam slightly faded and cohesiveness of 1% and 0.5 % pectin containing jelly considerably changed. A taste panel consisting 10 panelists adjudged the acceptability of the samples. The consumer’s preferences were measured by statistical analysis. Among the samples, both jam and jelly made with 1.5% pectin was commended as best product by the panelists at p<0.05. DOI: http://dx.doi.org/10.3329/ijns.v2i1.10877 International Journal of Natural Sciences (2012), 2(1): 08-14