DEVELOPMENT OF MIXED FRUIT SPREAD WITHOUT ADDED CANE SUGAR

Abstract

Keeflh foods such as low - calorie, lew - sugar or no - sugar and non - fat foods trends are tnoreeslng by consumer demand work) - wide Therefore the objective of this study was to introduce a fruit spread with no sdded cane sugar for a health conscious target group In menufoctunng conventional jams, sugar is added to increase the sweetness of product Total Soluble Solid (TSS) of conventional jam is 67 8nx In jams with end TSS of higher value Mot 67° Brtx High methoxy pectin rs added to increase the naturally present pectin m the fruit morder to achieve the desired gel consistency in manufacturing of hurt spread with no added cane sugar, sweetness is attained by cooking wth unsweetened concentrated fruit juice Hence sugar content of fruit spread is greatly reduced (40 - 45° 8 roc) compared to conventional jam Therefore in the production of this type font spread, low methoxy pectin 6 added to increase the desired gel consistency Highly sweet tropical font varieties such as Mango, Pineapple, and Papaya were used for making the fruit spread Unsweetened, concentrated Apple juice/Grape juice was added This would be a high price commodity Different combinations of mango, pineapple and papaya fruit spread was prepared end evaluated organoleptically Sensory evaluation rated that the oombinabon of mangofpmeapple/papeya 30/30/20 cooked wapple ice wes the best This had a reasonable sweetness with good sugar/acid balance consistency and spread Sweetness measured as TSS was 41 6^ Bnx and Acidity as ertne aod was 499% and pH of 39 Combination of high sweetness fonts w4h intense colour end low astvmgency E g . Medan (Syzygtom ctmtnl) cookad wen grape juice would mask the polyphenol oxidase actMty naturally Such oombaiebon wen low methoxy pecin included m the formuiehon end use of bettor techniques such as vecuumfctoubie jacketed ttoem pen coofcng could be recommended for a bettor end resut and further development of true spread wtfh no added cent sugar