Preparation and its physicochemical and sensory characteristics of banana jam using fully ripened banana fruits
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- Asano Miku
- Faculty of Agriculture, Yamagata University
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- Saito Masataka
- Department of Applied Nutrition, Kagawa Nutrition University
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- Nagai Takeshi
- Graduate School of Agricultural Sciences, Yamagata University
Bibliographic Information
- Other Title
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- 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
- 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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Abstract
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.
Journal
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- Japanese Journal of Food Chemistry and Safety
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Japanese Journal of Food Chemistry and Safety 28 (3), 133-137, 2021
Japanese Society of Food Chemistry
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Details 詳細情報について
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- CRID
- 1390572012411105792
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- NII Article ID
- 130008136687
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- NII Book ID
- AA11666400
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- ISSN
- 21896445
- 13412094
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- NDL BIB ID
- 031928612
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- CiNii Articles
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- Abstract License Flag
- Disallowed