OPTIMIZATION OF FACTORS INFLUENCING ON THE QUALITY OF LUCUMA (Pouteria lucuma) JAM

Abstract

This research aims to survey the factors in the process of quality of lucuma jam (Pouteria lucuma). The main contents included (i) Investigating the effects of added water (v/w) (60%, 80%, 100%, 120%, 140%); (ii) Optimize
the ratio of sugar (50%, 60%, 70%), acid citric (0.2%, 0.3%, 0.4%) and pectin (0.5%, 1.0% and 1.5%). The results showed that by adding 100% water, the jam product achieved the highest sensory score and attractive color for L*, b* of 30.12 , and 30.96, respectively. The ratio of sugar (70%), citric acid (0.2%) and pectin (1.0%) in the supplementary mixture resulted in a total polyphenol of 21.53 mgGAE/L and 62.67oBx of the final product and gained the highest scores from the sensory panel, which evaluated the jam by perceptive color, flavor, taste , and texture.