Abstract

*Dr. Laveena K. B., Samriddhi Bhat, Vaishnavi, Vignesh Ravi Nayak, Dr. Akshata Pai, Dr. Akshaya Pai

ABSTRACT

Introduction: Tropical fruits like banana, orange, and apple are widely available and rich in nutrients, flavor, and aroma. Jam production is a great way to preserve and utilize these fruits. Traditional jam production often focuses on a single fruit type. This study explores the production and sensory evaluation of a composite jam made from a combination of apple, banana, and orange. Objectives: The aim of this study is to develop a composite jam using apple, banana, orange and combination of these three fruits and to evaluate its sensory properties. Study Approach: Tropical fruits were selected and jam was prepared by following traditional method of jam preparation. Jam is also produced using a combination of the three fruits (apple, banana and orange). Sensory evaluation by a panel of judges using a hedonic scale for attributes like taste, texture, color, and overall acceptability. The sensory evaluation results showed that orange jam was the most preferred among the three composite jams, with significantly higher scores for taste and texture. Based on the overall acceptability scores, the jams are ranked in the following order orange jam (8.5±0.5), banana jam (7.8±0.28), apple jam (7.33±0.76). Pairwise comparison tests revealed significant differences (p<0.05) in the taste, texture and overall acceptability scores between the orange jam and the other two jams. No significant differences were found between the apple and banana jams. The sensory evaluation results showed that the mixed jam made from, banana, orange and apple (BOA jam) received significantly high scores than the individual jams (banana, orange and apple) for all the attributes. Result and Conclusion:- The composite jam showed a unique flavor profile, combining the sweetness of banana, tartness of orange, and crunch of apple. Sensory evaluation revealed high scores for taste, texture, and overall acceptability. Color and consistency were also rated positively. The composite jam produced from apple, banana, and orange was well-received by the sensory panel. The results suggest that the mixed BOA jam is promising product with high consumer acceptance. Its unique flavor profile and smooth texture make it a great option for consumers looking for a new and exciting jam experience. This study demonstrates the potential for creating a unique and delicious jam by combining different tropical fruits. The results can be used to develop new jam products and promote the utilization of underutilized fruits. Further research can explore different fruit combinations and processing techniques to enhance the sensory properties of the jam.