DEVELOPMENT OF TENDER COCONUT JAM

Abstract

Jam is a very popular processed food among the people all over the world* As the demand for processed foods increases with the concept of globalization the demand for theism s also increases as ft saves a lot; of time that spend to preparation of foods. As there are a lot of types of jams available in the market, the objective of this project was to develop an innovative jam for the dynamic market, and to diversify the jam market by developing tender coconut jam out of tender coconut kernel. Jam samples were prepared according to the method adopted for the other jam formulae, However antioxidants and emulsifiers were used as additional ingredients in order to prevent tat oxidation of the coconut pulp, the coconut kernel after blending. Tender coconut kernel extracted from the form typica belonging to the variety typica, was taken to the experiment, Kernel from 9 and 10 months old nuts were scooped and blended to a pulp Then jam samples were prepared according to 16 treatment combinations by using 4 variables at two levels. The variables taken were maturity level sugar level, pH level and antioxidants each using at two levels; low and high* Each treatment was replicated three times. AN the 18 samples were tested for pH and Box values and organoleptic properties after one month and three months respectively* The results obtained were analyzed stabstically and there were no significant differences between 16 samples according to the results That implies all the 16 samples were at satisfactory level to the consumer for 3 months of period pH value of individual samples was found constant up to three months. However different samples had various pH values ranging from 2 9 - 3 2 One of the reasons for retaining the pH value constant can be suppression of microbial and autooxidation due to ingredients of the product 8nx value of the samples were at the range of 87° -70° According to the results obtained 4 can be noted that the product has a shelf life of mnrmun of three months Studies can be recommended to investigate on me shelf life of the product further