Production and Evaluation of Physicochemical and Organoleptic Characteristics of Papaya–Orange Blended Jam
DOI:
https://doi.org/10.63147/krjs.v4i4.224Keywords:
Fruit jam, Papaya, Orange, Fruit Blend, Physicochemical and Organoleptic EvaluationAbstract
Jams are nutritious and delicious spreads generally developed from fruit, sugar, and pectin, ensuring the accessibility of fruits during the off-season. The present study aimed to develop papaya-orange blended jam and to evaluate its physicochemical and organoleptic characteristics. Four variations of papaya-orange jams were prepared, which included T1 (100% papaya), T2 (75:25 papaya-orange), T3 (50:50 papaya-orange), and T4 (25:75 papaya-orange). Among different treatments, the T2 treatment was found to be the best based on physicochemical and organoleptic evaluation which resulted in a pH value of 4.78, TSS 68.13°Brix, moisture 35.47%, ash 1.09%, vitamin C 1.99 mg/g, titratable acidity 1.95%, dry matter 64.49%, color 8.00, texture 7.66, taste 8.33, aroma 8.00 and overall acceptability 8.66. This was followed by T4 with a pH value of 4.24, TSS 67.90°Brix, moisture 30.51%, ash 0.98%, vitamin C 1.86 mg/g, titratable acidity 1.65%, dry matter 69.39%, color 7.33, texture 7.00, taste 8.00, aroma 7.66, and overall acceptability 8.00. Treatment T3 showed a pH value of 4.09, TSS 67.77°Brix, moisture 27.39%, ash 0.92%, vitamin C 1.74 mg/g, titratable acidity 1.52%, dry matter 72.48%, color 6.66, texture 6.66, taste 7.00, aroma 7.00, and overall acceptability 7.00. While the lowest scores were recorded in T1, i.e., pH value 3.86, TSS 67.66°Brix, moisture 24.90%, ash 0.82%, vitamin C 1.31 mg/g, titratable acidity 0.98%, dry matter 75.01%, color 6.33, texture 6.00, taste 6.00, aroma 6.00, and overall acceptability 6.00. Thus, based on observed results, the T2 treatment was found to have the optimum physicochemical and organoleptic properties, and a blend of papaya-orange fruits could be successfully utilized in fruit jam development to enhance the physicochemical and organoleptic properties of the jam.
References
Adegbanke, O.R. (2025). Chemical composition and sensory evaluation of jam produced from pawpaw, apple, banana and orange fruit. Journal of Nutrition and Food Processing, 8(3). https://doi.org/10.31579/2637-8914/296
Akter, K., Sabur, S.A., Ame, A.S. and Islam, M.M. (2022). Postharvest losses along the supply chain of potato in Bangladesh: A micro-level study. European Journal of Agriculture and Food Sciences, 4(2), 67-72. https://doi.org/10.24018/ejfood.2022.4.2.451
Anwar, S., Saleem, A., Razzaq, A., Nasir, M.A., Hussain, A., Tariq, M.R. and Masood, S. (2023). Nutritional probing and storage stability of papaya jam supplemented with date pit powder. Heliyon, 9(5). https://doi.org/10.1016/j.helion.2023e15912
AOAC, (2016). Official Methods of Analysis of AOAC International (20th ed.). Association of the Official Analytical Chemists. Benjamin Franklin Station, Washington DC.
Awolu, O.O., Okedele, G.O., Ojewumi, M.E. and Oseyemi, F.G. (2018). Functional jam production from blends of banana, pineapple and watermelon pulp. International Journal of Food Science and Biotechnology, 3(1), 7-14. https://doi.org/10.11648/j.ijfsb.20180301.12
Baker, R.A., Berry, N., Hui, Y.H. and Barrett, D.M. (2015). Food Preserves and Jams, 2nd edition. In: Barrett, D.M., Somogyi, L., Ramaswamy, H.S. (Eds.). CRC Press, Boca Raton, FL, USA, pp. 113–125.
Basary, M.R.H., Premakumar, K. and Afreen, S.M.M.S. (2022). Development and storage study of mixed fruit jams from papaya and pineapple incorporated with Aloe vera. Asian Journal of Dairy and Food Research, 41(3), 351-355. https://doi.org/10.18805/ajdfr.DRF-255
Cervoni, B. (2021). Orange nutrition facts and health benefits. Characterization of the extruded product by using various by-products, Journal of (Eds). Handbook of Fruits and Fruit Processing (pp. 229-244). Iowa: John Wiley & Sons.
Chinnasamy, K., Krishnan, N.K., Balasubramaniam, M., Balamurugan, R., Lakshmanan, P., Karuppasami, K.M. and Muthusamy, S. (2025). Nutrient formulation-A sustainable approach to combat PRSV and enhance productivity in papaya. Agriculture, 15(2), 201. https://doi.org/10.3390/agriculture15020201
Das, A.K. (2023). Development and quality evaluation of papaya jam with blended carrot. Agricultural Engineering International: CIGR Journal, 25(3). https://cigrjournal.org/index.php/Ejounral/article/view/7831/4103
Food and Agriculture Organization of the United Nations (FAO). Citrus. Available online: https://www.fao.org/markets-and-trade/commodities/citrus/es/ (accessed on 4 October 2024).
Friday, O.A., Julius, A., Precious, E.P., Giacomo, S., Gioacchino, B. and Małgorzata, K. (2021). Functional and sensory properties of jam with different proportions of pineapple, cucumber, and Jatropha leaf. Foods and Raw materials, 9(1), 192-200. https://doi.org/10.21603/2308- 4057-2021-1-192-200
Gomez, K.A. and Gomez, A.A. (1984). Statistical procedures for agricultural research. 2nd ed. 680p. John Wiley & Sons, New York, USA.
James, C.S. (1995). Analytical Chemistry of Food. Seale-Hayne Faculty of Agriculture Food and Land use, Department of Agriculture and Food Studies, University of Plymouth, UK, (1):96-97.
Kántor, A., Alexa, L., Kovács, B. and Czipa, N. (2018). Determination of nutritional parameters of commercial and homemade jams. The Journal of Microbiology, Biotechnology and Food Sciences, 7(4), 407-411. https://doi.org/10.15414/jmbfs.2017.7.4.407-411
Kaur, H., Singh, G., Rodge, R.R. and Kaushik, R. (2024). Developing low-calorie papaya jam infused with gum tragacanth and chia seed - A comprehensive analysis of physicochemical attributes and long-term storage suitability. Asian Journal of Dairy & Food Research, 43(3). https://doi.org/10.18805/ajdfr.DR-2200
Kaur, S., Sarkar, B.C., Sharma, H.K. and Singh, C. (2009). Optimization of enzymatic hydrolysis pretreatment conditions for enhanced juice recovery from guava fruit using response surface methodology. Food Bioprocess Technology, 2,96-100. https://doi.org/10.1007/s11947-008-0119-1
Lawless, H.T. and Heyman, H. (1998). Sensory Evaluation of Food: Principles and Practices. Chapman & Hall/International Thomson Pub. New York. 608pp.
Maimaitiyiming, R., Zhang, H., Wang, J., Wang, L., Zhao, L., Liu, B., and Aihaiti, A. (2024). A novel strategy for mixed jam evaluation: apparent indicator, sensory, metabolomic, and GC-IMS analysis. Foods, 13(7), 1104. https://doi.org/10.3390/foods13071104
Makanjuola, O.M. and Alokun, O.A. (2019). Microbial and physicochemical properties of date jam with inclusion of apple and orange fruits. International journal of food science and nutrition, 4(3), 102-106. http://eprints.federalpolyilaro.edu.ng/152/1/4-2-28-599.pdf
Mazumdar, B.C, Majumder, K. (2021). Methods on physico-chemical analysis of fruits. Daya Publishing House, a division of Astral International Pvt Limited.
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), 50-55.
Riaz, S., Ahmad, A., Farooq, R., Hussain, N., Riaz, T., Hussain, K. and Mazahir, M. (2022). Citrus: an overview of food uses and health benefits. Citrus Research-Horticultural and Human Health Aspects; IntechOpen: London, UK. https://doi.org/10.5772/intechopen.106420
Shakir, M., Pahnwar, A.A., Irshad, A., Sheikh, S.A., Meghwar, P., Khan, A. and Ali, A. (2024). Impact of different pectin levels and banana varieties on the nutritional and sensory properties of banana jam. Journal of Pure and Applied Agriculture, 9(1). https://ojs.aiou.edu.pk/index.php/jpaa/article/view/2430
Suryawanshi, N.A., Patil, Y.N., Ramod, S.S. and Terde, S.H. (2022). Effect of prebiotics on physico-chemical and sensory properties of synbiotic shrikhand blended with Papaya pulp. Asian Journal of Dairy and Food Research, 41(2), 178-182. https://doi.org/10.18805/ajdfr.DR-1746
Tessalonika, G., Daningsih, E. and Mardiyyaningsih, N. (2022). Organoleptic test of papaya jams (Carica papaya L.) with different sugar concentrations. Jurnal Gizi Prima (Prime Nutrition Journal), 7(1), 28-34. http://jgp.poltekkes-mataram.ac.id/index.php/home/article/view/359
Ugbogu, E.A., Dike, E.D., Uche, M.E., Etumnu, L.R., Okoro, B.C., Ugbogu, O.C. and Iweala, E.J. (2023). Ethnomedicinal uses, nutritional composition, phytochemistry and potential health benefits of Carica papaya. Pharmacological Research-Modern Chinese Medicine, 7, 100266. https://doi.org/10.1016/j.prmcm.2023.100266.
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Rahm Dil, Raheela Razzaq, Zahoor Ahmed Meerwani, Pawan Kumar Rathi, Muhammad Dawood Durrani, Fareed Ahmed Lashari, Imtiaz Ghafoor, Aamir Azeem Umrani
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
This work is licensed under CC BY-NC 4.0
