Changes in chemical constituents and overall acceptability of papaya jam fortified with soya protein during storage

Dimas Bayu PINANDOYO, Arisadi MASNAR

Abstract


Processed fruit products commonly contain very low protein due to the heat treatment during processing period. This article presents the researchresults concerning the increase of nutrition value of papaya jam fortified with soya protein concentrate. Papaya jam prepared with ratio 40:1, 40:2, 40:3, 40:4, and 40:5 (v/v) of papaya pulp and soya protein concentrate. The treatment of papaya jam and soya protein with the highest acceptability was then analyzed for the changes in chemical constituents and overall acceptability at monthly interval during three months of storage. The parameters that being analyzed were moisture content, total soluble solids (TSS), pH, total and reducing sugars, non-enzymatic browning, acidity, ascorbic acid, total carotenoid, total phenol, crude protein, and total plate count.  The results showed that fortified papaya jams prepared with papaya pulp and soy protein concentrate ratio at 40:1 had the highest acceptability. During storage time it revealed that moisture content, TSS, pH, total and reducing sugars, and non-enzymatic browning increased, while acidity, ascorbic acid, total carotenoids, phenols, total antioxidants and crude protein contents of jam decreased. Fortification of papaya jam with soya protein concentrate (40:1 v/v) increased crude protein content on average from 3.15% to 4.16%. Total plate count (TPC) indicated that no microbial contamination during 3 months storage period. It can be concluded that papaya jam fortified with soya protein concentrate remained acceptable during storage although the acceptability decreased over time.


Keywords


antioxidant activity, food fortification, jam formulation, moisture content, sensory evaluation

Full Text:

35-43 PDF

References


Ajenifujah-Solebo, S. O. and Aina, J. O (2011). ‘Physico-chemical properties and sensory evaluation of jam made from black-plum fruit (Vitex doniana)’, African Journal of Food, Agriculture, Nutrition and Development. African Scholarly Science Commucication Trust (ASSCAT), 11(3).

Anju, B. et al (2014). ‘Preparation, quality evaluation and storage stability of peach-soy fruit leather’, SAARC Journal of Agriculture, 12(1), pp. 73–88.

AOAC (1990) Official Methods of Analysis (Vol.2).

Boshra, V. and Tajul, A. Y (2013). ‘Papaya-an innovative raw material for food and pharmaceutical processing industry’, Health Environ J, 4(1), pp. 68–75.

Chan, H. T (2004). ‘Frozen Guava and Papaya Products’, Food Science and Technology- New York Marcel Dekker AG, pp. 473–482.

Damiani, C. et al. (2012). ‘Antioxidant potential of Psidium guinnensis Sw. jam during storage’, Pesquisa Agropecuária Tropical. SciELO Brasil, 42(1), pp. 90–98.

Fracassetti, D. et al. (2013). ‘Effect of time and storage temperature on anthocyanin decay and antioxidant activity in wild blueberry (Vaccinium angustifolium) powder’, Journal of agricultural and food chemistry. ACS Publications, 61(12), pp. 2999–3005.

Gulliksen, J (2018). ‘The trend of being vegetarian: A comparative case study of how social norms affect meat-consuming behavior’.

Gupta, E. et al. (2016). ‘Sensory Evaluation and Nutritional Composition of Developed Papaya-Gooseberry Jam’, Food and Nutrition Sciences. Scientific Research Publishing, 7(07), p. 600.

Hulme, A. C. and Narain, R (1931). ‘The ferricyanide method for the determination of reducing sugars: A modification of the Hagedorn-Jensen-Hanes technique’, Biochemical Journal. Portland Press Ltd, 25(4), p. 1051.

Hussain, I. et al. (2008). ‘Combined effect of potassium sorbate and sodium benzoate on individual and blended juices of apricot and apple fruits grown in Azad Jammu and Kashmir’, Pak. J. Nutr. Citeseer, 7(1), pp. 181–185.

Hutchinson, M. J. et al. (2018). ‘Effects of hexanal dip on the post-harvest shelf life and quality of papaya (Carica papaya L.) fruit’, The Journal of the Faculty of Food and Agriculture, p. 41.

Iqbal, S. et al. (2001) ‘Production, storage, packing and quality evaluation of guava nectar’, Pakistan Journal of Food Sciences (Pakistan).

Karanjalker, G. R., Singh, D. B. and Rajwade, V. B. (2013). ‘Development and evaluation of protein enriched guava nectar blended with soymilk’, the Bioscan, 8(2), pp. 631–634.

Kaul, S. (2017) ‘Process Development for Preparation of Toffee from Figs’. Punjab Agricultural University, Ludhiana.

Khan, R. U. et al. (2012). ‘Development of strawberry jam and its quality evaluation during storage’, Pakistan Journal of Biochemistry and Molecular Biology, 45(1), pp. 23–25.

Kopjar, M. et al. (2009) ‘Strawberry jams: influence of different pectins on colour and textural properties’, Czech Journal of Food Sciences, 27(1), pp. 20–28.

Kuchi, V. S., Gupta, R. and Tamang, S (2014). ‘Standardization of recipe for preparation of guava jelly bar’, Journal of crop and weed. Crop and Weed Science Society, 10(2), pp. 77–81.

Leahy, E., Lyons, S. and Tol, R. S. J. (2010) An estimate of the number of vegetarians in the world. ESRI working paper.

Luximon‐Ramma, A., Bahorun, T. and Crozier, A. (2003). ‘Antioxidant actions and phenolic and vitamin C contents of common Mauritian exotic fruits’, Journal of the Science of Food and Agriculture. Wiley Online Library, 83(5), pp. 496–502.

Madeira Nunes, P. et al. (2007). ‘Green umbu (Spondias tuberosa Arr. Cam.) preserve: Physical, chemical and microbiological changes during storage’, Journal of food processing and preservation. Wiley Online Library, 31(2), pp. 201–210.

Majumdar, K. C. and Chattopadhyay, S. K. (2011). Heterocycles in natural product synthesis. John Wiley & Sons.

Mao, X. and Hua, Y. (2012). ‘Composition, structure and functional properties of protein concentrates and isolates produced from walnut (Juglans regia L.)’, International journal of molecular sciences. Molecular Diversity Preservation International, 13(2), pp. 1561–1581.

Menezes, E. W. et al. (2011). ‘Chemical composition and nutritional value of unripe banana flour (Musa acuminata, var. Nanicão)’, Plant foods for human nutrition. Springer, 66(3), pp. 231–237.

Nour, A. A. M., Khalid, K. S. M. and Osman, G. A. M. (2011) ‘Suitability of some Sudanese mango varieties for jam making’, Am. J. Ind. Res, 2, pp. 17–23.

Oksuz, T. et al. (2015). ‘Phenolic contents and antioxidant activities of persimmon and red beet jams produced by sucrose impregnation’, Food Science and Technology. Horizon Research Publishing, 3(1), pp. 1–8.

Paramita, V. et al. (2010). ‘Effect of additives on the morphology of spray-dried powder’, Drying Technology. Taylor & Francis, 28(3), pp. 323–329.

Van Phong, N. (2004).‘Studies on the Use of Soybean and Aonla to Improve the Nutritional Quality of Guava (Psidium Guajava L.) Jam’. Food Science And technology, CCSHAU, Hisar.

Pinandoyo, D. B., Siddiqui, S. and Garg, M. K. (2019). ‘Physico-Chemical Analysis of Protein Fortified Papaya Jam’, JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI, 5(1), pp. 50–55.

Poiana, M.-A. et al. (2011). ‘Processing and storage impact on the antioxidant properties and color quality of some low sugar fruit jams’, Romanian Biotechnological Letters. ARS Docendi, 16(5), pp. 6504–6512.

Ranganna, S. (1986). Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw-Hill Education.

Rangnna, S. (2007). Handbook of analysis and quality control for fruits and vegetable products. Tata Mcgrawhill.

Rodriguez-Amaya, D. B. (2001). A guide to carotenoid analysis in foods. ILSI press Washington.

Safdar, M. N. et al. (2012) .‘Storage studies of jam prepared from different mango varieties’, Pakistan Journal of Nutrition. Asian Network for Scientific Information (ANSINET), 11(7), pp. 555–561.

Sharma, D. S. et al. (2016). ‘Quality evaluation and storage stability of jamun-mango blended squash’, The Horticultural Society of India (Regd.), 73(1), pp. 153–156.

Singh, R. and Siddiqui, S. (2010). ‘Standardization of processing technology for jamun (Syzygium cumini L.) jam and chutney.’, Haryana Journal of Horticultural Sciences. Horticultural Society of Haryana, 39(3/4), pp. 263–265.

Sudheer, K. P. and Dash, S. K. (1999). ‘Osmo-solar Dehydration of Fruits and Vegetables-An overview’, Indian Food Packer. THE ALL INDIAN FOOD PRESERVERS ASSOCIATION, 53, pp. 28–36.

Tangpu, V. and Yadav, A. K. (2004) ‘Antidiarrhoeal activity of Rhus javanica ripen fruit extract in albino mice’, Fitoterapia. Elsevier, 75(1), pp. 39–44.

Tester, R. F. and Karkalas, J. (2003) ‘Orally administrable compositions comprising cation cross-linked polysaccharide and a polymer digestible in the lower gastrointestinal tract’. Google Patents.

Vibhakara, H. S. and Bawa, A. S. (2006). ‘Manufacturing jams and jellies’, Handbook of fruits and fruit processing. Wiley Online Library, p. 189.

Wang, H., Johnson, L. A. and Wang, T. (2004). ‘Preparation of soy protein concentrate and isolate from extruded-expelled soybean meals’, Journal of the American Oil Chemists’ Society. Springer, 81(7), pp. 713–717.

Wani, R. A. et al. (2013). ‘Shelf life of Karonda jams (Carissa carandas L.) under ambient temperature’, African Journal of Agricultural Research. Academic Journals, 8(21), pp. 2447–2449.

WHO (2006). The role of food fortification in the control of micronutrient malnutrition. Guidelines on Food Fortification with Micronutrients.

Wu, G. (2016). ‘Dietary protein intake and human health’, Food & function. Royal Society of Chemistry, 7(3), pp. 1251–1265.




DOI: http://dx.doi.org/10.22302/iribb.jur.mp.v88i1.361

Article Metrics

Abstract view : 104 times
35-43 PDF - 18 times

Refbacks

  • There are currently no refbacks.


Copyright (c) 2020 E-Journal Menara Perkebunan

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

CALL FOR PAPERS:

Menara Perkebunan as a communication media for research in Plantation sector opens opportunities for researchers and academics to write:
- original research results, technology development, or review of biotechnology and bioindustry and its application in agriculture, health and environment as well as other aspects of biotechnology.



MENARA PERKEBUNAN Indexed by:
 
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

ADDRESS:

INDONESIAN RESEARCH INSTITUTE FOR BIOTECHNOLOGY AND BIOINDUSTRY
PT. RISET PERKEBUNAN NUSANTARA
Jl. Taman Kencana No. 1, Bogor 16128. Telp. 0251-8324048/8327449. Fax. 0251-8328516
E-mail : menaraperkebunanppbbi@gmail.com http://mp.iribb.org