Physicochemical, Sensory and Microbiological Properties of Syrup and Jam Prepared from Locust Bean Fruit Pulp in Storage
Journal Title: Asian Journal of Biotechnology and Bioresource Technology - Year 2017, Vol 1, Issue 1
Abstract
Aim: To evaluate the storage properties of jam and syrup prepared from African locust bean pulp in storage at ambient conditions. Study Design: The study was carried out in three replications in completely randomized design. Significantly different means were separated by DMART. Significance was accepted at p<0.05. Place and Duration of Study: The study was carried out in 2016 at The Federal Polytechnic Idah, Nigeria. Methodology: Jam and syrup were prepared from African locust bean pulp and stored in sterile bottles at ambient conditions (30 ± 2°C, 72-82% RH) for 6 months. Changes in the physicochemical, microbiological and sensory properties of the stored products were analyzed monthly. Results: The pH of the stored products was not significantly (p>0.05) affected by storage. However, the total titratable acidity, total sugars, vitamin C and beta carotene decreased significantly (p<0.05) on storage. On the other hand, the soluble solids and reducing sugar contents increased significantly (p>0.05) on storage. The sensory properties of the jam and syrup did not change significantly (p>0.05) on storage. The total plate counts of the jam and syrup decreased significantly (p<0.05) on storage. Conclusion: The locust bean pulp has the potential for making stable jam and syrup.
Authors and Affiliations
Akubor Peter Isah
Keywords
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- EP ID EP337888
- DOI 10.9734/AJB2T/2017/35639
- Views 105
- Downloads 0
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