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Production and Quality Evaluation of Jam Produced from Pineapple Fruit

Author

Listed:
  • Ukozor, Alphonsus U.C.

    (Department of Home Economics & Hospitality Management, Alvan Ikoku Federal University of Education, Owerri)

  • Adedokun, I. Ishola, Mbah, C.A.

    (Department of Home Economics & Hospitality Management, Alvan Ikoku Federal University of Education, Owerri 2 Department of Food Science and Technology, University of Agriculture & Environmental Sciences Umuagwo, Imo State)

  • Alaoma, Victor O

    (Department of Home Economics & Hospitality Management, Alvan Ikoku Federal University of Education, Owerri 2 Department of Food Science and Technology, University of Agriculture & Environmental Sciences Umuagwo, Imo State)

Abstract

Production and quality evaluation of jam produced from pineapple fruit was carried out. A sample of jam was made from fresh pineapple fruit and a conventional fruit jam was procured from the open shelf market. Both samples were subjected to quality evaluation which included physico-chemical, minerals, vitamin A and vitamin C and sensory properties evaluation. Statistically, student T-test was used to analyze results obtained from physico-chemical and sensory analyses. The results obtained in this work showed that mean values of physico-chemicals, minerals and vitamins studied were different (p

Suggested Citation

  • Ukozor, Alphonsus U.C. & Adedokun, I. Ishola, Mbah, C.A. & Alaoma, Victor O, 2025. "Production and Quality Evaluation of Jam Produced from Pineapple Fruit," International Journal of Latest Technology in Engineering, Management & Applied Science, International Journal of Latest Technology in Engineering, Management & Applied Science (IJLTEMAS), vol. 14(3), pages 411-416, March.
    • Handle: RePEc:bjb:journl:v:14:y:2025:i:3:p:411-416
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