You have no items in your shopping cart.
ABSTRACT
The tropical citrus fruit, lemon (Citrus jambhiri L.) and the African cherry (Chrysophyllum albidum) were processed and preserved using simple techniques to produce jams and marmalade. Different mixture formulations were used in producing marmalade and jam from lemon and cherry respectively. Marmalade mixture formulations had four treatment samples (A) 70:30%, (B) 55:45%, (C) 40:60% and (D) 25:75% of the pulp and sugar respectively while jam mixture formulation had two treatment samples (A) 50:50% and (B) 55:45% of the pulp and sugar respectively. The results showed that marmalade treatment samples had variable sheathing times (ST) which were 70mins, 65mins, 60mins and 51mins for marmalades A, B, C and D respectively. The cherry jam treatment samples also had a slight difference in the sheathing times (ST) which were 40mins and 44mins for samples A and B respectively These were as a result of the pulp to sugar ratio in the mixture. There were variability in the color and appearance of the Marmalade samples which was dependent on the proportion of sugar in the mixture. There was no variability in the color and appearance of the Cherry jam. In comparison cherry had a greater gelling characteristic (G) than lemon attributable to its pectin strength; but the variability in their colors and appearance was dependent on the nature of the individual fruits. Lemon marmalade and Cherry jam both produced products with desirable sensory properties. It is recommended that utilization of these tropical fruits to produce marmalade and jam will help to reduce wastage, increase their shelf life and enhance their availability even when they are out of season.
