Authors:
Crina Muresan, Anamaria Pop, Sevastiţa Muste, Stancuta Scrob, Andreea Rat
Volume 20, Issue 4;
Pages: 408-411;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
 Abstract:
In order to diversification of fruit jam products and increasing segment of consumers it was intended to valorification bananas and ginger in obtaining a new product. The products obtained at the Canning Laboratory of Faculty of Food Science and Technology was the result of original recipe and the goal of the study was to investigate the quality of jam by phisico chemical analyses and general consumers acceptance. The analyses were conducted on three prototypes of jam, first banana jam without addition of ginger (VI Control sample BJ), then banana jam with 2% ginger (V2 BGJ 2 %) and banana jam with 4% ginger (V3 BGJ 4 %). By sensory analysis was determined acceptability, preference and product differentiation by consumers. Present study indicated that banana jam with 2% ginger (V2 BGJ 2 %) was the most preferred by consumers by combining intense flavor and slightly spicy lime flavor of ginger and creamy consistency of banana.
Keywords:
jam, banana, ginger, chemical analysis, sensory analysis
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Faculty of Food Processing Technology
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