Abstract:
Egg fruit or canistel (Pouteria campechiana) is an edible fruit called as “Lavulu” and consider as
an underutilized fruit which is fairly ignored compared to other tropical fruits. Ripen Egg fruit
flesh is too dry and its stick to the gum and teeth. To enhance the flavor of Egg fruit should be
processing to made value added product. This study investigated to develop an improved jam
using Egg fruit with specific objectives such as; to evaluate the proximate compositions of
prepared jam and to find out the best combination of Egg fruit for the jam preparation. The jam
was modified with adding winter melon and then prepared five treatments such as; T1 (Egg fruit
25%: winter melon 75%), T2 (Egg fruit 50%: winter melon 50%), T3 (Egg fruit 75%: winter
melon 25%), T4 (100% Egg fruit) and T5 (100% winter melon).Each treatment was replicated
four times. Five sensory parameters of colour, texture, aroma, taste and overall acceptability were
evaluated by a sensory panel using 5-point hedonic scale and data were analyzed by Friedman
test. Processed Jam crude fiber, crude proteins, crude fat, Ash and moisture content were
evaluated as proximate analysis. According to the sensory evaluation the egg fruit-based jam has
significant effect on aroma and color in the sensory evaluation. In proximate analysis, moisture
content of the produced jam was not significantly different when compared to other treatments.
Crude protein percentage was significantly lowest in the T5 (Winter melon only) when compared
to other treatments. Crude fiber percentage was significantly higher in the T4 (Egg fruit only)
when compared to other treatments except T3 (Egg fruit: Winter melon; 75%:25%).Conclude that
egg fruit incorporated jam is having more crude protein content and more crude fiber content,
hence it is good in nutrition aspects. Also, there is no any significant difference in produced jam
in every treatments hence replaced the winter melon based jam from the egg fruit based jam can
increase the nutritional aspect of the jam. Further, this jam should be modified with another
acceptable recipe to achieve better result.
