Utilization of Tender Coconut Pulp for Jam Making and Its Quality Evaluation During Storage

摘要

An attempt was made to utilize the residual coconut pulp left in the tender coconuts after removal of coconut water. The coconut pulp was mixed with pineapple pulp in different proportions to increase the acceptability of the jam. An increase in the level of coconut pulp was found to significantly (p < 0.05) increase the fat content as well as Na, K, and Ca contents in the jam. Texture profile analysis revealed a significant (p< 0.05) decrease in hardness whereas adhesiveness, springiness, cohesiveness, gumminess, and chewiness increased significantly (p < 0.05) with an increase in the level of coconut pulp in the jam affecting its setting quality. The L* and a* values were found to increase significantly (p < 0.05), whereas b* values decreased significantly (p < 0.05) with an increase in the tender coconut pulp level. The jam containing 75 % tender coconut pulp and 25 % pineapple pulp showed a maximum sensory acceptability for the mixed jam. The jam prepared at optimum conditions of coconut and pineapple pulp showed a good sensory acceptability after 6 months of storage at 28 ± 2 and 37 °C storage conditions on the basis of physicochemical and sensory attributes.