Progressive Horticulture, Vol. 46, No.

2, September 2014
© Copyright ISHRD, Printed in India

[Short Communication]

Studies on preparation of jam from ripe banana

Chingtham Chanbisana* and A.K. Banik

Department of Postharvest Technology of Horticultural crops, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur,West Bengal, India
*Email: chanbi.sana44@gmail.com

ABSTRACT
A study on processing of banana jam was conducted in the laboratory of the Post Harvest Technology of Horti-
cultural Crops, Bidhan Chandra Krishi Viswaviyalaya, Nadia during the year 2010-11. The experiment was based
on preparation of jam as per normal procedure and quality evaluation of the banana jam. The experiment was
conducted with three banana varieties, viz., Martaman, Grand Naine and Kanthali. The design adopted was facto-
rial completely randomised design. The investigation revealed that the addition of KMS (if not wax ) is a necessity
for jam preparation and proved the most effective way of preparing and showed good result, or the product spoils
after a week and the best result was shown by the one which is blanched. The banana jam prepared in laboratory
was analysed physicochemical during storage of two months at 15 days interval. The jam retained their acceptable
quality as per sensory evaluation though some physicochemical changes occur during the storage period. Grand
Naine was found the best among the three varieties chemically and organoletically for the preparation followed
by Martaman and Kanthali.

KEY WORD: Blanching, Grand Naine, Kanthali, Martaman, quality, storage

Banana (genus Musa) is one of the top three tropi-
cal fruits, along with citrus and pineapple with family
Musaceae. Banana is amongst the most versatile and
most widely eaten fruits in the world today. The fruit
has a very short post harvest shelf life because of its
highly perishable nature. There is a distinction between
the dessert or sweet bananas (Musa acuminata) which
are ripened best and eaten as such, and the “cooking”
or starchy bananas and plantains (M. balbisiana), which
are cooked or processed. It is referred to as Kalpatharu
(Plant of Virtues). Total area of banana production in In-
dia is 748.1 thousand hectares with production of 26996.6
thousand tonnes, also the largest producer of banana
(Jeyabaskaran and Mustaffa, 2010). Unlike the devel-
oped countries, in India the development of commodi-
ties of consumer by value addition is less than 2% of the
annual agricultural produce. The total post harvest loss
in banana is 22% while maximum loss in transportation
was 12% (Annon, 2005). Jam is also a processed product
which can be made from banana by boiling the fruit pulp
with sufficient sugar to a reasonably thick consistency,
firm enough to hold the fruit tissues in position serving
a different delicacy with good storage life. Most of the
Online version available at: www.indianjournals.com
bananas produced in the world are eaten raw or cooked.
Very few portion of it has been utilised in making other
banana products, considering the applicability at house-
hold level and a way to minimise the perishable losses.
The experiment was conducted in the laboratory of
the Department of Post Harvest Technology of Horticul-
tural Crops, Faculty of Horticulture, Bidhan Chandra
Krishi Viswavidyalaya, Mohanpur, Nadia. These works
are concentrated on method of preparation of banana jam
and quality evaluation on their storage on three banana
varieties viz. Martaman, Grand Naine, Kanthali, deter-
mination of total soluble solids by Hand Refractrometer,
analysis for titratable acidity (AOAC, 1984), reducing
sugar and total sugar (Rangana, 1996), pH (Digital pH
meter), and sensory evaluation (Rangana, 1996). The
work was conducted from June 2010 to July 2011.
Banana pulp is blended with water and cooked sub-
sequently with the addition of half the required amount
of sugar and citric acid with continuous stirring adding
the remaining sugar and cook till it reaches a thick con-
sistency at the same time adding the remaining acid. De-
termine the end point, KMS is added after cooling and
filled hot into sterilized container.
378 Progressive Horticulture, 46 (2)

Fruit pulp 300 ml, Water 1.3 lit/kg, Citric acid 0.5% Table 2: Storage changes in sensory analysis and
of total dilution, Sugar 65% of total dilution, Pectin 1% overall acceptability of banana jam
of total dilution, 70% KMS of total dilution
Days V1 V2 V3 S.Em CD at
V1- Grand Naine
(+) 5%
V2-Martaman
Sensory 0 7.98 6.6 7.48 0.024 0.072
V3- Kanthali analysis* 15 7.96 6.51 7.47 0.044 0.131
The data on changes in chemical composition of the 30 7.85 6.39 7.42 0.031 0.093
banana jam and sensory analysis during storage was
statistically analysed by the standard procedure of com- 45 7.69 6.35 7.39 0.027 0.081
pletely randomized design (Gomez and Gomez, 1984). 60 7.63 6.3 7.37 0.037 0.11
Overall 0 5.5 5.32 5.25 0.017 0.051
Table 1: Storage changes in chemical characteristics acceptabil- 15 5.4 5.31 5.21 0.016 0.049
of banana jam ity
30 5.26 5.28 5.19 0.018 0.055
Days V1 V2 V3 S.Em CD at 45 5.22 5.26 5.18 0.012 0.037
(+) 5% 60 5.19 5.21 5.15 0.013 0.039
TSS 0 66 64.55 69 0.045 NS * Colour scoring
15 66.13 64.6 69.15 0.058 0.171
30 66.1 64.65 69.2 0.033 0.097
The least change in chemical characteristics during
45 66.3 65.8 69.35 0.064 0.191 the period of study was found in Grand Naine with max-
60 66.38 66.87 69.9 0.116 0.344 imum score on sensory evaluation followed by Marta-
man and Kanthali. Variety Grand Naine was found the
Reduc- 0 52.00 50.00 56.00 0.986 NS best among the three for jam preparation chemically and
ing 15 52.40 50.59 56.08 0.17 0.504 organoleptically. There was an increase in total soluble
sugar solids of banana jam during storage which may be due
30 52.65 50.78 56.13 0.547 1.625
to solubilisation of the pulp constituents during storage
45 52.78 50.90 56.13 0.682 2.028 and hydrolysis of polysaccharide which is similar with
60 52.88 52.05 56.18 0.713 2.118 the research findings of Shakir et al. (2008) for apple and
pear mixed fruit jam and Saravanan et al. (2004) for pa-
Total 0 19.00 33.30 24.00 1.974 NS paya jam. The total sugars also increases with storage
sugar 15 19.11 33.32 24.88 1.682 4.997 on subsequent analysis for the period of study which
30 19.20 33.32 25.19 1.082 3.214 maybe attributed to the breakdown of insoluble poly-
saccharides into simple sugars like hydrolysis of pectin
45 19.23 33.33 25.31 1.328 3.946 and starch into simple sugars (Mulla, 2007; Relekar et al.,
60 19.26 33.33 25.60 1.098 3.263 2011). The reducing content of banana puree also follows
an increasing trend with storage days which may be due
pH 0 3.95 3.41 3.5 0.157 NS
to hydrolysis of non reducing sugars due to the presence
15 3.96 3.45 3.51 0.057 0.171 of organic acid, which might have resulted in degrada-
30 3.96 3.49 3.56 0.034 0.1 tion of disaccharides to monosaccharides as described
by Shakir et al. (2008). The acidity level of the jam in-
45 3.98 3.5 3.62 0.032 0.094 creases on subsequent storage which maybe due to the
60 3.99 3.53 3.66 0.024 0.072 formation of acidic compounds (Lindorth, 1980; Shakir
et al., 2008). Due to the increase in acidity, the samples
Acidity 0 0.490 0.736 0.742 0.0591 0.1753
follow a decreasing trend of the pH of jam which is an
(%) 15 0.487 0.734 0.740 0.0532 0.1576 important factor to obtain optimum gel condition.
30 0.484 0.734 0.734 0.0233 0.0692 The data pertaining the loss in acceptability is shown
45 0.479 0.729 0.725 0.0313 0.0931 in the Table 1 and 2. The product had significant desir-
able colour without any significant variation among the
60 0.479 0.727 0.716 0.0421 0.1252 treatments. However, the acceptability decline during
Progressive Horticulture, 46 (2)
storage due to loss of volatile compounds and enzymatic
degradation of phenol and oxidative changes of sugars
influenced by temperature as found by Koli et al. (2004).
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