Abstract
Abstract: This study was conducted to formulate a Calabash fruit jam and evaluate the developed product's sensory characteristics and consumer acceptability. A 2k factorial design was used to measure224 g calabash pulp and sugar levels. There was no significant difference in the sensory attributes across different treatments in terms of color, aroma, and flavor. However, the Friedman test showed that there was a difference in the sensory characteristics across different treatments in terms of texture. Results reveal that Treatments 1 with -125 g. level of pulp and sugar, Treatment 3 with -125 g. and +224 g. levels of pulp and sugar and Treatment 4 with +224 g. levels of pulp and sugar have the same texture and Treatment 2 with +224 g. and -125 g. level of pulp and sugar is different from these three treatments. In terms of sensory acceptability, there was a significant difference in the sensory acceptability across other treatments in terms of texture, aroma, color, and flavor. Further, results reveal that Treatment 1 with -125 g. level of pulp and sugar, Treatment 3 with -125 g. and +224 g. levels of pulp and sugar and Treatment 4 with +224 g. levels of pulp and sugar have the same texture, aroma, color, and flavor, and Treatment 2 with +224 g. and -125 g. level of pulp and sugar is different from these treatments. Hence, considering the production cost of each treatment, the lowest production cost was considered, and Treatment 1 with -125 g. level of pulp and sugar got the lowest production cost among other treatments.
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