Optimization of reduced calorie tropical mixed fruits jam

Aminah Abdullah, Tan Cheng Cheng

Research output: Contribution to journalArticle

51 Citations (Scopus)

Abstract

Response surface methodology using mixture design was used to determine the optimum ratio of pineapple, papaya and carambola in the formulation of reduced calorie tropical mixed fruit jam. Ten formulations covering the entire range of a triangular simplex were subjected to sensory evaluation. Contour plot of sensory attributes showed that formulations containing 3.5-37.7% papaya, 0-15% carambola and 61.5-96.5% pineapple produced optimum acceptance. A predicted optimum formulation containing 71% pineapple, 25% papaya and 4% carambola together with two non-optimal formulations were selected and subjected to sensory evaluation to confirm the validity of the model. There was a significant difference (P≤0.05) between the predicted optimum and the other two tested formulations. Results obtained matched the predicted value where the optimum formulation received the best sensory scores for most attributes tested. The optimum mixed fruit jam formulation contained 106 kcal/100g which is one-third of the caloric value of a normal jam.

Original languageEnglish
Pages (from-to)63-68
Number of pages6
JournalFood Quality and Preference
Volume12
Issue number1
DOIs
Publication statusPublished - Jan 2001

Fingerprint

Ananas
Averrhoa carambola
Carica
jams
pineapples
papayas
Fruit
fruits
sensory evaluation
response surface methodology
normal values
sensory properties
Reference Values

Keywords

  • Fruit
  • Jam
  • Reduced calorie
  • Response surface method
  • Sensory evaluation

ASJC Scopus subject areas

  • Food Science

Cite this

Optimization of reduced calorie tropical mixed fruits jam. / Abdullah, Aminah; Cheng, Tan Cheng.

In: Food Quality and Preference, Vol. 12, No. 1, 01.2001, p. 63-68.

Research output: Contribution to journalArticle

Abdullah, Aminah ; Cheng, Tan Cheng. / Optimization of reduced calorie tropical mixed fruits jam. In: Food Quality and Preference. 2001 ; Vol. 12, No. 1. pp. 63-68.
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