完熟バナナ果実を用いたバナナジャムの調製とその物理化学的特性ならびに官能特性

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  • Preparation and its physicochemical and sensory characteristics of banana jam using fully ripened banana fruits
  • カンジュク バナナ カジツ オ モチイタ バナナジャム ノ チョウセイ ト ソノ ブツリ カガクテキ トクセイ ナラビニ カンノウ トクセイ

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The objective of this study was to prepare acceptable banana jam as one of the processed foods using fully ripened banana fruits and to elucidate its physicochemical and sensory properties for further applications. The optimal condition for preparation of banana jam was as follows: moisture content, 80%; Brix%, 50; acidity, 0.4%, added amount of pectin, 0.5%, respectively. The color of the tested jam was pale yellow as well as that of the fruit flesh. By sensory analysis, the tested jam had good flavor, smoothness, fleshiness, and strong sweetness when compared with those of commercially available banana jams. Low sugar content jam that makes use of the characteristics of fully ripened banana fruits is attuned to the needs of the consumers. Therefore, banana jam may contribute to the application in jams and its related industries as one of the effective utilization of fully ripened banana fruits.

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