Product and process R and D [research and development] of batuan jam
2016
The study was conducted to develop formulation and process for batuan jam. Four treatments of batuan jam were formulated namely: TA (1:1), TB (1:0.75) ratio of batuan puree and sugar, TC (1:1), TD (1:0.75) ratio of batuan puree and high fructose corn syrup (HFCS). The batuan puree used was diluted with water at 1:2 ratio. The sensory properties of the jam were determined using the quality scoring and analyzed using analysis of variance (ANOVA). The physicochemical test such as pH, total titratable acidity (TTA), total soluble solids (TSS) and color analyses were conducted. The TSS of the developed batuan jam was found above 65 deg Brix which is within the standard limit set by the Bureau of Product Standard. However, jams with high fructose corn syrup were more acidic compared with added sugar. Titratable acidity is highly correlated with pH, the more acidic the jam is, the higher is the resulting value of the titratable acid (TTA). Color analysis of the different treatments of batuan jam with sugar indicates similar lightness value and was not significantly different with each other while significant difference was observed in jams with HFCS. The less amount of sugar and HFCS in TB and TD with 1:0.75 puree to sugar ratio indicates a decreasing redness values compared with TA and TC with 1:1 puree to sugar ratio. The results of the sensory analysis of the four jam samples revealed that sugar added in jam were found more acceptable than that containing high fructose corn syrup (HFCS). Treatment A with 1:1 batuan puree and sugar ratio had the highest mean score and was the most preferred treatment for batuan jam.
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Este registro bibliográfico ha sido proporcionado por University of the Philippines at Los Baños