Development and Quality Assessment of Papaya and Carrot Mixed Jam: Nutritional Profile and Sensory Evaluation

Abstract

The development of nutrient-rich and innovative food products has gained significant attention in recent years. This study focuses on the development and quality assessment of mixed jam using raw papaya and carrots, aiming to enhance nutritional value while maintaining sensory appeal. Raw papaya, known for its digestive enzymes and vitamin content, was combined with carrots, a rich source of beta-carotene to create a functional and health-promoting jam. Mixed Jam formulations with varying ratios (50:50) and (50:30:20) of raw papaya, carrots and guava were prepared and analyzed for physicochemical properties, including ph., total soluble solids, fat, protein and texture. Sensory evaluations were conducted with a panel to assess taste, color, aroma, spread ability, and overall acceptability. Sample 1 of the mixed jam has a moisture content of 28.38%, while sample 2 shows a slight increase to 30.57%. The Brix value for sample 1 is 67%, with sample 2 slightly higher at 68.5%. The pH level of sample 1 is 3.61, and sample 2 is a bit more acidic at 4.16. Microbial counts show 2.5 × 103 .CFU/ml for sample 1 and 3 × 103 .CFU/ml for sample 2. Lastly, the protein content in sample 1 is 0.88%, and sample 2 shows a slight decrease to 0.83%. These variations reflect minor differences in composition and microbial load between the two samples.