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Abstract
This study was conducted to investigate the technological factors affecting the quality of jam made from a blend of Gac fruit (Momordica cochinchinensis Spreng.) and passion fruit (Passiflora edulis Sims.), including mixing ratio, rock sugar content, pectin concentration, and concentration time. The results indicated that the appropriate formulation for high-quality jam consisted of a gac-to-passion fruit ratio of 1:3 (w/w), with 60% rock sugar, 1.5% pectin, and concentration for 15 minutes at 70°C. The final product had a moisture content of 40.85%, total soluble solids of 65.90°Brix, pH of 3.27, and vitamin C content of 157.97 mg/100g. The jam exhibited a distinctive reddish-orange color with L* = 35.60, a* = 27.23, and b* = 13.36. No harmful microorganisms were detected, and the sensory evaluation scored a total of 16.30/20, with flavor and texture receiving the highest appreciation from consumers. These findings confirm the potential of processing jam from gac and passion fruit to not only enhance product utility but also contribute to the diversification of food products.
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How to Cite
Ngo Dai Nghiep, Huynh Thi Thu Thao, & Nguyen Hoang Thao Ly. (2025). A study on factors affecting the quality of gac passion fruit jam. E-Journal of Agricultural Science and Technology, 9(2), 4992–5003. https://doi.org/10.46826/huaf-jasat.v9n2y2025.1265
Section
FOOD TECHNOLOGY - ENGINEERING
Copyright @ 2017-2025 by E-Journal of Agricultural Science and Technology
References
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Basu, S., Shivhare, U., & Raghavan, G., 2007. Time dependent rheological characteristics of pineapple jam. International Journal of Food Engineering, 3(3), 1–8.
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USDA, Department of Agriculture, Agricultural Marketing Service. (1980). United States standards for grades of fruit preserves (jams). Washington, DC.
Vuong, L. T., & King, J. C. (2003). A method of preserving and testing the acceptability of gac fruit oil, a good source of β carotene and essential fatty acids. Food and Nutrition Bulletin, 24(2), 224–230.
Wang, J., Law, C. L., Mujumdar, A. S., & Xiao, H. W. (2017). The degradation mechanism and kinetics of vitamin C in fruits and vegetables during thermal processing. Drying Technologies for Foods (Chapter 12, 276–301).
Zhao, X., Zhou, Y., Liu, J., Chen, J., Ye, F., & Zhao, G. (2020). Effects of sucrose on the structure formation in high-methoxyl apple pectin systems without acidifier. Food Hydrocolloids, 105, 105783.
Ahmed, J., Shivhare, U. S., & Kaur, M. (2002). Thermal colour degradation kinetics of mango puree. International Journal of Food Properties, 5(2), 359–366.
Basu, S., & Shivhare, U. S. (2010). Rheological, textural, micro-structural and sensory properties of mango jam. Journal of Food Engineering, 100(2), 357–365.
Basu, S., Shivhare, U., & Raghavan, G., 2007. Time dependent rheological characteristics of pineapple jam. International Journal of Food Engineering, 3(3), 1–8.
Bhumsaidon, A., & Chamchong, M. (2016). Variation of lycopene and beta carotene contents after harvesting of gac fruit and its prediction. Agriculture and Natural Resources, 50(4), 257–263.
Borsarelli, C. D., & Mercadante, A. Z. (2009). Thermal and photochemical degradation of carotenoids. In Carotenoids: Physical, Chemical and Biological Functions and Properties. CRC Press
Chuyen, H. V., Nguyen, M. H., Roach, P. D., Golding, J. B., & Parks, S. E. (2015). Gac fruit (Momordica cochinchinensis Spreng.): a rich source of bioactive compounds and its potential health benefits. International Journal of Food Science & Technology, 50(3), 567–577.
Gupta, N., Bandral, J. D., Sood, M., Dutta, U., Sharma, A., Trilokia, M., Hameed, F., & Nayyar, P. (2022). Influence of sugar concentration on quality characteristics of Bael jam during storage. Agricultural Mechanization in Asia, Africa and Latin America, 53(4), 7419–7428.
Jay, J. M., Loessner, M. J. & Golden, D. A. (2005) Modern Food Microbiology. 7th Edition, Springer Science and Business Media, Inc., New York, 63-90, 101-125.U.S.
Kim, M. J., Yoon, S. H., Jung, M. Y., & Choe, E. O. (2008). Effects of sugars and pectin on the quality characteristics of low sugar wild vine (Vitis coignetiea) jam. Korean Journal of Food and Cookery Science, 24(2), 206-211.
Kopjar, M., Piližota, V., Nedić Tiban, N., Šubarić, D., Babić, J., Ačkar, Đ., & Sajdl, M. (2009). Strawberry jams: Influence of different pectins on colour and textural properties. Czech Journal of Food Sciences, 27(1), 20–28.
Kubola, J., & Siriamornpun, S. (2011). Phytochemicals and antioxidant activity of different fruit fractions (peel, pulp, aril and seed) of Thai gac (Momordica cochinchinensis Spreng.). Food Chemistry, 127(3), 1138–1145.
Kurotobi, T., Hoshino, T., Kazami, Y., Hayakawa, F., & Hagura, Y. (2021). Influence of physical properties on the taste and flavor of strawberry jam. Journal of Texture Studies, 52(2), 260–274.
Lim, Y. Y., Lim, T. T., & Tee, J. J. (2007). Antioxidant properties of several tropical fruits: A comparative study. Food Chemistry, 103(3), 1003–1008.
Mari, A., Parisouli, D. N., & Krokida, M. (2024). Exploring osmotic dehydration for food preservation: Methods, modelling, and modern applications. Foods, 13(17), 2783–2805.
Meda, A., Lamien, C. E., Romito, M., Millogo, J., & Nacoulma, O. G. (2005). Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chemistry, 91(3), 571–577.
Pereira, Z. C., dos Anjos Cruz, J. M., Corrêa, R. F., Sanches, E. A., Campelo, P. H., & de Araújo Bezerra, J. (2023). Passion fruit (Passiflora spp.) pulp: A review on bioactive properties, health benefits and technological potential. Food Research International, 166, 112626–112646.
Robinson, A. L., Ebeler, S. E., Heymann, H., Boss, P. K., Solomon, P. S., & Trengove, R. D. (2009). Interactions between wine volatile compounds and grape and wine matrix components: Influence on aroma compound headspace partitioning. Journal of Agricultural and Food Chemistry, 57(21), 10313–10322.
Saha, D., & Bhattacharya, S. (2010). Hydrocolloids as thickening and gelling agents in food: A critical review. Journal of Food Science and Technology, 47(6), 587–597.
Schotsmans, W. C., & Fischer, G. (2011). Passion fruit (Passiflora edulis Sim.). In E. M. Yahia (Ed.), Postharvest Biology and Technology of Tropical and Subtropical Fruits, 4, 125–142. Woodhead Publishing.
USDA, Department of Agriculture, Agricultural Marketing Service. (1980). United States standards for grades of fruit preserves (jams). Washington, DC.
Vuong, L. T., & King, J. C. (2003). A method of preserving and testing the acceptability of gac fruit oil, a good source of β carotene and essential fatty acids. Food and Nutrition Bulletin, 24(2), 224–230.
Wang, J., Law, C. L., Mujumdar, A. S., & Xiao, H. W. (2017). The degradation mechanism and kinetics of vitamin C in fruits and vegetables during thermal processing. Drying Technologies for Foods (Chapter 12, 276–301).
Zhao, X., Zhou, Y., Liu, J., Chen, J., Ye, F., & Zhao, G. (2020). Effects of sucrose on the structure formation in high-methoxyl apple pectin systems without acidifier. Food Hydrocolloids, 105, 105783.