Product development of Hom Thong banana (Musa AAA) jam supplemented with Sriracha pineapple
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Abstract
The objective of this research was to develop Hom Thong banana jam supplemented with Sriracha pineapple. Various proportions of pineapple supplementation (0 %, 26.50 %, 42 %, and 59.25 % by weight of banana) were studied alongside the control formula without pineapple. For sensory evaluation, it was found that the most suitable addition for banana jam production was 26.50 % pineapple, which was most accepted by consumers. The overall acceptance of 26.50 % pineapple was 7.97, or moderately liked (on a 9-point hedonic scale, where 9 = like extremely and 1 = dislike extremely), and it had lightness (L*) and yellowness (b*) values close to the control formula. When 26.50 % pineapple was added, the gel hardness was lower than that of the control formula, while the adhesiveness value was higher. The citric acid content was 1.13 %. Supplementation with 26.50 % pineapple resulted in an increased moisture content of 37.31 %. The fiber and ash content of the supplemented 26.50 % pineapple were not different from the control formula. Hom Thong banana jam with 26.50 % pineapple could be stored at room temperature (28-30°C) for more than 28 days. These findings facilitated the successful transfer of processing and production technology to the Thai Don Bak Vegetables Safety Community Enterprise in Ban Khok Subdistrict, Sang Khom district, Udon Thani Province. This has enabled the production of banana jam supplemented with pineapple as a new offering from community enterprises.
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