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The work evaluated the sensory quality of jam produced from Jackfruits (Artocarpus heterophyllus). Pulp was extracted from jackfruits obtained from new market Owerri, Imo State. The pulp produced was mixed with prepared and standardized citric acid-sugar syrup, allowed to cook on constant boiling/stirring and the gelatinization temperature and the time were taken and recorded. The prepared jam was carefully poured in steam/ethanol sterilized jam bottles and cocked immediately the jam was allowed to cool. The cooled jam was served to panelist to compare sensory acceptability of the jackfuit jam alongside pineapple and orange jam. Sensory evaluation revealed significant difference (P>0.05) in colour and aroma of the samples while there was no significant difference (P<0.05) in the texture and sweetness of samples tested. The study concludes that jackfruit (Artocarpus heterophyllus). is a promising source of pectin which can be successfully applied in food gel system such as fruit jams.

Sensory Evaluation of Jam Produced From Jackfruit (Artocarpus heterophyllus)