Chemical And Sensory Evaluation Of Pawpaw Jam (Carica Papaya) Food Spread (Jam)

ABSTRACT

The chemical and sensory evaluation of pawpaw food spread (jam) was examined and the control (commercial pineapple jam) was subjected ant analyzed proximate composition and sensory properties. Commercial pineapple  served as the control. The functional property of the fruit which include gelation was also determined, the pawpaw jam had the moisture content which was 39.4100 and the pineapple jam having the lowest of 34.09. in tile functional properties the gelling capacity concentration for pawpaw was 14%. For the sensory evaluation the pawpaw and pineapple jam compares favorably in terms of test, color, flavor, texture and general acceptability.