Extraction Of Pectin From African Star Apple (Chrysophyllum Albidum) And Purple Star Apple (Chrysophyllum Cainito) And Use Of The Extracted Pectin For Jam Production

ABSTRACT

 The pectin of African star apple (Chrysophyllum albidum) and Purple star apple (Chrysophllum cainito) were extracted using alkaline hydrolysis method to produce jam. The produced jam was used to compare with commercial jam which was used as control. From the analysis, the result showed that the jams were acidic ranging from 3.57 to 3.63. The sugar content ranged from 58.21 to 58.23. The total solids ranged from 70.82 to 72.91. The total titratable acidity varied from 1.67 to 1.74%. The vitamin C content varied from 11.15 to 15.25mg/lOOg. Non-soluble solids varied from 12.19 to 14.40%. Calcium content of the produced jam ranged from 45.43 to 62.79mg/bOg. Tannin content of the jam varied from 0.11 to 0.18. Experimental result statistically showed that there was significant difference (P ~0.05) on aroma; no difference existed, for texture, taste, appearance, and general acceptability at (P ~0.05).