Product Development of Purple Sweet Potato Mixed with Shallots Jam
Abstract
Shallots and purple sweet potatoes often encounter the falling prices situation, thus their processing as the new product helps to increase the value-added. The purpose of this research was to study the ratios of pounded shallot to mashed purple potato for jam production, the quantity of pectin, and the chemical and physical characteristics of the developed jam. Firstly, the optimum formulation for preparation of jam from purple sweet potato and shallot was sensorial evaluated using a 9-pointed hedonic scale. The result was found that the highest sensory acceptance score by the panelists (n = 30) was observed in jam containing purple sweet potato and shallot in the ratio of 25:75 (w/w). Furthermore, adding of 2% pectin in the selected formulation received significantly higher sensory scores for texture and overall acceptability than other samples (p <0.05). The optimum formulation of purple sweet potato and shallot jam consisted of crushed shallots, mashed purple potatoes, water, sugar, lime juice, salt and pectin in amounts of 8.29%, 24.87%, 33.16%, 31.17%, 0.50%, 0.01% and 2.00%, respectively.Keywords : jam, shallot, purple sweet potato, pectinReferences
AOAC. (2000). Official methods of analysis, (17th ed.). Gaithersburg, MD: Association of Official Analytical Chemists.
Barbosa -Cánovas, G.V., Fontana, A.J., Schmidt, S.J. & Labuza T.P. (2020). Water activity in foods: fundamentals and applications. John Wiley & Sons.
Basu, A., Nguyen, A., Betts, N. M., & Lyons, T. J. (2014). Strawberry as a functional food: an evidence-based review. Critical Reviews in Food Science and Nutrition, 54(6), 790-806.
Charoenphun, N. (2017). Development of cookie products from sweet potato. Journal of Food Technology, Siam University, 13(1), 32-43. (in Thai)
Codex Standard for Jams (Fruit Preserves) and Jellies, CODEX STAN 79-1981 (No. 79, CODEX STAN (1981)
Codex Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009) (No. 296, CODEX STAN (2009)
Cominelli E, Sparvoli F, Lisciani S, Forti C, Camilli E, Ferrari M, Le Donne C, Marconi S, Juan Vorster B, Botha AM, Marais D, Losa A, Sala T, Reboul E, Alvarado-Ramos K, Waswa B, Ekesa B, Aragão F, Kunert K. (2022). Antinutritional factors, nutritional improvement, and future food use of common beans: A perspective. Frontiers in Plant Science, 13, 1-8.
Eke-Ejiofor, J., & Owuno, F. (2013). The physico-chemical and sensory properties of jackfruit (Artocarpus heterophilus) jam. International Journal of Nutrition and Food Sciences, 2(3), 149-152.
Fasihzadeh, S., Lorigooini. Z. & Jivad, N. (2016). Chemical constituents of Allium stipitatum regel (Persian shallot) essential oil. Der Pharmacia Lettre, 8(1), 175–180.
Fattorusso, E., Iorizzi, M., Lanzotti, V., & Taglialatela-Scafati, O. (2002). Chemical composition of shallot (Allium ascalonicum Hort.). Journal of Agricultural and Food Chemistry, 50(20), 5686-5690.
Garg, S., Ghosh, P., Rana, S. S., & Pradhan, R. C. (2019). Preparation and quality evaluation of nutritionally enriched jam made from blends of Indian blackberry and other fruits. International Journal of Fruit Science, 19(1), 29-44.
Jawaheer, B., Goburdhun, D., & Ruggoo, A. (2003). Effect of processing and storage of guava into jam and juice on the ascorbic acid content. Plant Foods for Human Nutrition, 58(3), 1-12.
Lagha-benamrouche, S., Benaissa, T. & Sadoudi R. (2018) Desamerization of bitter jam: biochemical and sensory quality. Journal of Food Quality, 2018, 1-13.
Lichanporn, I., Nanthachai, N., Tanganurat, P., Singkhum, A., & Kromnongpai, P. (2020). Effect of pectin from watermelon rind on quality of roselle (Hibiscus sabdariffa L.) Jam. Research Journal Rajamangala University of Technology Thanyaburi,19(1), 64-73. (in Thai)
Im, Y.R., Kim, I. & Lee, J. (2021). Phenolic composition and antioxidant activity of purple sweet potato (Ipomoea Batatas (L.) Lam.): Varietal comparisons and physical distribution. Antioxidants, 10(3), 462.
Nissa, C., Arifan, F., Febrianto, R., Aditya, W., Dwimawanti, I. H., & Widyasmara, R. P. (2019). Effect of sugar on nutrient composition and shelf life of red guava jams. In IOP Conference Series: Earth and Environmental Science (Vol. 406, No. 1, p. 012027). IOP Publishing.
Phuong, H. M. K., Hoa, N. D. H., & Ha, N. V. H. (2016). Effects of added pectin amounts and drying temperatures on antioxidant properties of mulberry fruit leather. Journal of Biotechnology, 14(1A), 487-495.
Razak, R.A., Karim, R., Sulaiman, R. & Hussain N. (2018). Effects of different types and concentration of hydrocolloids on mango filling. International Food Research Journal, 25(3), 1109-1119.
Sandulachi, E. & Tatarov P. (2012). Water activity concept and its role in strawberries food. Chemistry Journal of Moldova, 72, 103-115.
Sittisart, P., Yossan, S., & Prasertsan, P. (2017). Antifungal property of chili, shallot and garlic extracts against pathogenic fungi, Phomopsis spp, isolated from infected leaves of para rubber (Hevea brasiliensis Muell. Arg.). Agriculture and Natural Resources, 51, 485–491
Sun, W., Shahrajabian, M.H. & Cheng, Q. (2019). The insight and survey on medicinal properties and nutritive components of shallot. Journal of Medicinal Plants Research,13(18), 452–457.
Thai industrial standards institute (2018). Thai community product standard. (Issue 342) Jam. Retrieved October 25, 2022, from http://tcps.tisi.go.th/pub/tcps0342_61(Jam).pdf
Barbosa -Cánovas, G.V., Fontana, A.J., Schmidt, S.J. & Labuza T.P. (2020). Water activity in foods: fundamentals and applications. John Wiley & Sons.
Basu, A., Nguyen, A., Betts, N. M., & Lyons, T. J. (2014). Strawberry as a functional food: an evidence-based review. Critical Reviews in Food Science and Nutrition, 54(6), 790-806.
Charoenphun, N. (2017). Development of cookie products from sweet potato. Journal of Food Technology, Siam University, 13(1), 32-43. (in Thai)
Codex Standard for Jams (Fruit Preserves) and Jellies, CODEX STAN 79-1981 (No. 79, CODEX STAN (1981)
Codex Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009) (No. 296, CODEX STAN (2009)
Cominelli E, Sparvoli F, Lisciani S, Forti C, Camilli E, Ferrari M, Le Donne C, Marconi S, Juan Vorster B, Botha AM, Marais D, Losa A, Sala T, Reboul E, Alvarado-Ramos K, Waswa B, Ekesa B, Aragão F, Kunert K. (2022). Antinutritional factors, nutritional improvement, and future food use of common beans: A perspective. Frontiers in Plant Science, 13, 1-8.
Eke-Ejiofor, J., & Owuno, F. (2013). The physico-chemical and sensory properties of jackfruit (Artocarpus heterophilus) jam. International Journal of Nutrition and Food Sciences, 2(3), 149-152.
Fasihzadeh, S., Lorigooini. Z. & Jivad, N. (2016). Chemical constituents of Allium stipitatum regel (Persian shallot) essential oil. Der Pharmacia Lettre, 8(1), 175–180.
Fattorusso, E., Iorizzi, M., Lanzotti, V., & Taglialatela-Scafati, O. (2002). Chemical composition of shallot (Allium ascalonicum Hort.). Journal of Agricultural and Food Chemistry, 50(20), 5686-5690.
Garg, S., Ghosh, P., Rana, S. S., & Pradhan, R. C. (2019). Preparation and quality evaluation of nutritionally enriched jam made from blends of Indian blackberry and other fruits. International Journal of Fruit Science, 19(1), 29-44.
Jawaheer, B., Goburdhun, D., & Ruggoo, A. (2003). Effect of processing and storage of guava into jam and juice on the ascorbic acid content. Plant Foods for Human Nutrition, 58(3), 1-12.
Lagha-benamrouche, S., Benaissa, T. & Sadoudi R. (2018) Desamerization of bitter jam: biochemical and sensory quality. Journal of Food Quality, 2018, 1-13.
Lichanporn, I., Nanthachai, N., Tanganurat, P., Singkhum, A., & Kromnongpai, P. (2020). Effect of pectin from watermelon rind on quality of roselle (Hibiscus sabdariffa L.) Jam. Research Journal Rajamangala University of Technology Thanyaburi,19(1), 64-73. (in Thai)
Im, Y.R., Kim, I. & Lee, J. (2021). Phenolic composition and antioxidant activity of purple sweet potato (Ipomoea Batatas (L.) Lam.): Varietal comparisons and physical distribution. Antioxidants, 10(3), 462.
Nissa, C., Arifan, F., Febrianto, R., Aditya, W., Dwimawanti, I. H., & Widyasmara, R. P. (2019). Effect of sugar on nutrient composition and shelf life of red guava jams. In IOP Conference Series: Earth and Environmental Science (Vol. 406, No. 1, p. 012027). IOP Publishing.
Phuong, H. M. K., Hoa, N. D. H., & Ha, N. V. H. (2016). Effects of added pectin amounts and drying temperatures on antioxidant properties of mulberry fruit leather. Journal of Biotechnology, 14(1A), 487-495.
Razak, R.A., Karim, R., Sulaiman, R. & Hussain N. (2018). Effects of different types and concentration of hydrocolloids on mango filling. International Food Research Journal, 25(3), 1109-1119.
Sandulachi, E. & Tatarov P. (2012). Water activity concept and its role in strawberries food. Chemistry Journal of Moldova, 72, 103-115.
Sittisart, P., Yossan, S., & Prasertsan, P. (2017). Antifungal property of chili, shallot and garlic extracts against pathogenic fungi, Phomopsis spp, isolated from infected leaves of para rubber (Hevea brasiliensis Muell. Arg.). Agriculture and Natural Resources, 51, 485–491
Sun, W., Shahrajabian, M.H. & Cheng, Q. (2019). The insight and survey on medicinal properties and nutritive components of shallot. Journal of Medicinal Plants Research,13(18), 452–457.
Thai industrial standards institute (2018). Thai community product standard. (Issue 342) Jam. Retrieved October 25, 2022, from http://tcps.tisi.go.th/pub/tcps0342_61(Jam).pdf
Downloads
Published
2023-05-11
Issue
Section
Research Article
