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e-ISSN: 2319-2402,p- ISSN: 2319-2399. Volume 8, Issue 1 Ver. I (Jan. 2014), PP 10-14
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Abstract : Coconut stand out as the foremost amongst the palms that human kind has discovered for is
multifarious uses to sustain and support life. In recent years emphasis is focused on product diversification, by
products utilization and development of value added coconut products to improve the coconut economy.
Coconut jam is a traditional high sugar coconut food product, commonly consumed as desert, bread spread and
rice cake topping. An attempt was made to utilize the residual coconut pulp left in the tender coconuts after
removal of coconut water. The coconut pulp was mixed with pineapple pulp and guava pulp in different
proportions to increase the acceptability of the jam. The prepared coconut jam packed in plastic container and
glass bottles and had the shelf life of 180 days at room and refrigerated temperatures. The changes in chemical,
microbial and organoleptic characteristics of the coconut jam were studied.
Keywords: Tender coconut, Pineapple, Jam, Glass bottles, plastic containers, Storage
I. Introduction
Coconut palm (Cocos mucifera L) a member of the palmae family, is one of the economically
important trees in the world. The tree of coconut is called as Kalpatara, because all the parts of it are useful in
one form or the other. Coconuts and coconut oil have been eaten as a primary food for thousands of years by
millions of people in Asia, the Pacific islands, Africa and Central America. Several traditional foods containing
coconut products are being prepared and processed using newer processing techniques and tested for their
acceptability, quality and commercial viability (Kumar et al., 2007 [1]). As a functional food, coconut has fatty
acids that provide both energy and raw material for antimicrobial activity and monoglycerides. Lauric acid, the
major fatty acid present in coconut, has been recognized for its antiviral, antibacterial and antiprotozoal
functions. Young tender coconuts are widely consumed as fruit which consists of a soft white flesh and sweet
aromatic juice. Initially, the young coconut kernel contains more water. The flesh of the young coconut is an
aluminous endosperm which is white in colour, edible, soft and more jelly like. It is sweet to taste and is
relatively high in minerals such as iron, phosphorus and zinc. The residual pulp left after removal of water from
the kernels can be converted in to value added products such as jam.
Jam is a traditional high sugar coconut food product, commonly consumed as desert, bread spread, and
rice cake topping. It is as intermediate moisture food prepared by boiling fruit pulp pulp with sugar, pectin, acid
and other ingredients (preservatives, coloring and flavouring materials). It is light to dark brown in color, thick
get spreadable in consistency, with a rich creamy flavor. Jams can be prepared from single fruit or in
combination with two or more fruits. Tender coconuts are generally cut and the inside water is consumed as
such as a drink or used for the development of beverages. However, the food use of residual young coconut
kernel has not been explored much. Therefore, the present study was undertaken to utilize residual tender
coconut pulp for the development of jam product in combination with pine apple pulp and guava pulp with an
objective of increased palatability and sensory acceptability.
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Processing and quality evaluation of coconut based jam
Cooking the pulp (slow cooking with occasional stirring for 15 min)
Packing (filled the hot jam into clean, dry sterilized in glass bottles and plastic containers)
Cooling
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Processing and quality evaluation of coconut based jam
3.1.1 pH
Fruit products are being effectively preserved at low pH. The initial pH of coconut based jam was 2.86
in all the packaging material. An increase in refrigerated samples of coconut based jam showed lowering in the
pH during storage compared to room temperature in all the packaging materials.
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Processing and quality evaluation of coconut based jam
Table 2. Changes of nutrient content in tender coconut based jam during storage
Room Temperature Refrigerated Temperature
180th day
180th day
180th day
CD 0.05
90th day
90th day
90th day
90th day
0 day
0 day
0 day
0 day
SED
pH 2.86 2.73 2.68 2.86 2.70 2.65 2.86 2.80 2.75 2.86 2.78 2.72 0.00707 0.01541**
Acidity (%) 0.53 0.67 0.78 0.53 0.69 0.80 0.53 0.65 0.70 0.53 0.62 0.75 0.01225 0.02669**
TSS (°brix) 68.50 70.00 72.00 68.50 71.00 73.00 68.50 69.00 70.00 68.50 69.00 71.00 0.01399 0.04275**
Reducing sugar
15.00 15.60 15.75 15.00 15.63 15.79 15.00 15.32 15.45 15.00 15.40 15.52 0.03884 0.08462**
(g/100g)
Total sugar
52.20 51.43 51.60 52..20 51.50 51.65 52.20 51.95 51.28 52.20 51.90 51.32 0.01354 0.02950**
(g/100g)
Vitamin C
38.20 37.80 35.64 38.20 37.65 35.50 38.20 38.10 38.02 38.20 38.08 38.00 0.01275 0.02777**
(mg/100g)
Calcium
15.20 15.14 15.08 15.20 15.12 15.04 15.20 15.18 15.10 15.20 15.08 15.02 0.01732 0.03774**
mg/100g)
Phosphorus
25.16 25.10 25.02 25.16 25.08 25.00 25.16 25.12 25.16 25.16 25.11 25.05 0.01061 0.02311**
(mg/100g)
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Processing and quality evaluation of coconut based jam
IV. Conclusion
In recent years, emphasis is focused on product diversification, by products utilization and
development of value added coconut products to improve the coconut economy. Hence, the jam prepared at
optimum conditions of tender coconut pulp, pineapple pulp and guava pulp showed a good sensory acceptability
after 6 months of storage in glass bottles and plastic containers at room and refrigerated conditions on the basis
of physicochemical and sensory attributes. A great advantage in its preparation is that it can be prepared in a
single operation. In addition to the pleasing taste of coconut based jam, they possess highly nutritive value, safe
and fit for consumption.
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