The production of Jam made with some of Nigeria fruit. The aim and objective were mentioned. The composition and important of it was known with the chemical analysis pH, Moisture content, Total solid and Titratable Acidity and sensory evaluation was determined.
COVER PAGE....................................................................................................... i
2.1 CAUSES OF MOULD DEVELOPMENT AND YEAST GROWN ON THE JAM SAMPLE 9
2.1.1 CAUSES OF CRYSTALLIZATION OF JAM.. 10
2.1.2 CAUSES OF FERMENTATION OF JAM.. 10
2.3 QUALITIES OF A GOOD JAM.. 11
3.1 PREPARATION FOR JAM PRODUCTION.. 14
3.2 THE TESTS FOR SETTING ARE.. 15
3.4 PROPORTIONS OF INGREDIENTS USED.. 18
3.5 CHEMICAL ANALYSIS OF SAMPLE OF JAM.. 20
3.5.3 TOTAL TITRATABLE ACIDITY.. 21
4.1 pH determination of samples of Jam.. 23
4.1.3 pH VALUE OF JAM SAMPLES.. 24
4.2.3 MOISTURE CONTENT OF SAMPLES OF JAM.. 25
4.2.3 MOISTURE CONTENT OF SAMPLES OF JAM.. 26
4.2.3 AVERAGE MOISTURE CONTENT OF JAM SAMPLES.. 27
4.3 TOTAL SOLID OF JAM SAMPLES.. 28
4.4.2 PREPARATION OF IM HCL. 29
4.4.3 STANDARDIZATION OF PREPARED HCL IM29
4.4.4 TITRATING HCL AGAINST Na2Co3. 29
4.4.5 STANDARDIZATION OF IM HCI USING Na2Co3. 30
4.4.6 PREPARATION OF 0.5m NaoH.. 31
4.4.7 STANDARDISATION OF PREPARATION NaoH.. 31
4.4.8 TITRATING Hcl AGAINST NaoH.. 31
4.6 SENSORY EVALUATION OF JAM SAMPLES.. 34
5.0 CONCLUSION AND RECOMMENDATION.. 37
REFERENCES39
Fruits of many varieties are used in jam making. Fruits that are high both in pectin and acids make good jam.
Fruits are seasonal and usually in abundant supplies at the peak of the production period. Hence they are eaten, preserved or converted into another form. These make it available when they are offseason.
The important of jam is to prevent excessive wastage fruits during other season of harvesting. It can also be a means of using fruits as a food supplement Koydylas 1991.
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