Utilization of Overripe Discardable Fruits of Pineapple and Banana for Preparing Value - Added Products

V. Anusha | S. Jacob | K. Gopakumar | P. P. Joy | T. A. Rashida

Abstract: A study was done to utilize over ripe discardable fruits of pineapple and banana for jam preparation. Three over ripe perishable varieties of banana: Palayankodan, Njalipoovan and Karpooravalli and a Vazhakulam pineapple variety was used for jam preparation. Pineapple and banana were mixed in the ratios of 100: 0, 75: 25, 50: 50, 25: 75 and 0: 100 respectively. This combination was maintained same for all banana varieties. In total there were 13 treatments prepared for this experiment. After jam preparation, various quality parameters were analysed for all treatments that included physical, chemical and sensory properties of jam. The sensory properties were evaluated by a sensory panel. The results indicated an overall consumer acceptance for pineapple: banana treatments with combination ratio of 50: 50 (Palayankodan); 75: 25 (Njalipoovan) and 75: 25 (Karpooravalli). The same treatment combinations were further utilized for sugar - free jam preparation by replacing sugar with sucralose and sorbitol. The quality characteristic of both sugar and sugar - free jams were comparable, however, higher consumer preference was for sugar included jams. The overall consumer acceptance was higher for 75: 25 (Njalipoovan) in sugar - free jam category. Conclusively, over ripe discarded fruits can be efficiently used for making value - added products like jam.

Keywords: Perishable, Jam, Physicochemical, Sensory parameters, Sugar - free jam

Edition: Volume 12 Issue 5, May 2023,

Pages: 1678 - 1683