Diversification of food is the key factor for enhancing physicochemical properties,
nutritional status and consumer satisfaction. Hence, mixed fruits jam was developed from
coconut and pineapple pulps in varied ratios (1:1, 3:1 and 1:3). Moisture, lipid, protein,
fiber, ash and total carbohydrate contents of different jam samples varied significantly
(p≤0.05) and found values in the ranges 26.78-29.15%, 4.12-10.81%, 0.56-1.13%, 1.51-
3.12%, 0.30-0.37% and 62.69-67.91% respectively. Storage stability of the jam samples
was analyzed for 6 months keeping under refrigerated (4°C) and room (30°C)
temperatures. Physicochemical properties such as total soluble solids, acidity, pH and
reducing sugar content were evaluated at 2-months intervals. The parameters were
changed variedly due to compositional variances, packaging materials and storage
temperatures. Total soluble solids, acidity and reducing sugar content increased gradually
while pH declined upon extension of storage period. Sensory properties for color, taste,
flavor, texture and overall acceptability of jam samples were tested where sample with
pineapple and coconut in the ratio 3:1 showed the best result than others. Samples were
also analyzed for yeast and mold count at the end of the storage period and positive result
was found in case of samples packed in plastic containers kept under room temperature.
The study yields diversified jam samples with better nutritional and sensory properties
with satisfactory shelf life.
Effect of gum arabic-modified alginate on physicochemical properties, release kinetics, and storage stability of liquid-core hydrogel beads