International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 3 (2019)

Microbial and physicochemical properties of date jam with inclusion of apple and orange fruits


Makanjuola, Olakunle Moses, Alokun Omotayo Aderonke

The microbial and physicochemical analysis of jam produced from date fruits enriched with apple and orange fruits at different proportions were investigated. Three (3) different blends of jam (coded as DOA, DO & DA) were produced with strawberry jam (SBJ) purchased from a store as reference jam. Sample SBJ (strawberry jam) has total plate count of 10.33×104 cfu/g, sample DOA has 55.00×104 cfu/g, sample DO had 13.67×104 cfu/g while sample DA has 17.67×104 cfu/g respectively. The fungi counts for all the samples were 8.33×104 cfu/g, 44.00×104 cfu/g, 13.33×104 cfu/g and 19.33×104 cfu/g. All the four samples showed positive (+ve) reactions in the biochemical tests indicating the presence of suspected glucose microbes such as bacillus spp., staphylococcus spp., pseudomonas spp. and streptococcus acid/gas forming bacteria. pH for the jam samples ranged from 3.14-4.52, total titratable acidity (TTA) varied from 0.60-0.68 while total soluble solid (TSS) indicating the brix level ranged from 43.00-51.00%. Colour analysis revealed no significant different (P≤0.05) between samples SBJ and DOA while samples DO and DA had significant differences.
Pages : 102-106 | 689 Views | 206 Downloads