1Department of Food Science, College of Agricultural Engineering Sciences, University of Baghdad, Iraq
*Corresponding Author: Ashraq Monir Mahmed Department of Food Science, College of Agricultural Engineering Sciences, University of Baghdad, Iraq Phone: 009647709789072 Email: ashraqmoer@gmail.com
Online published on 26 September, 2019.
As the chemical composition of heart palm the main components of moisture contents were 87.1, and the proteins contents were 2.11. Either carbohydrates amounted to 7.12, either in fat models were the 1.30. estimated the percentage of ash in the models were 1.28. The work evaluated the sensory quality of jam produced from hearts of palm Kestaweey varieties of Phoenix dactylifera, L. Pulp was extracted from hearts obtained from new market. The pulp produced was mixed with prepared and standardized citric acid-sugar syrup, allowed to cook on constant boiling/stirring and the gelatinization temperature and the time were taken and recorded. The prepared jam was carefully poured in steam/ethanol sterilized jam bottles and cocked immediately the jam was allowed to cool. The cooled jam was served to panelist to compare sensory acceptability of the heart palm jam alongside apple jam. Sensory evaluation revealed significant difference (P>0.05) in colour and aroma of the samples while there was no significant difference (P<0.05) in the texture and sweetness of samples tested. The study concludes that hearts of palm Kestaweey varieties of Phoenix dactylifera, L. is a promising source of pectin which can be successfully applied in food gel system such as fruit jams.
Hearts of palm, Jam Produced
