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Physicochemical Properties and Sensory Acceptability of Baobab Jam
Incorporated with Anthocyanin Extract from Butterfly Pea Flower
Fatin Mardhiah Binti Yahya
Supervisor: Dr. Yusnita Hamzah
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Baobab (Adansonia digitata L.) powder has been reported to have high vitamin C and
antioxidant capacity as well as high gelling capacity which is suitable to be incorporated
in food product such as jam. However, baobab jam is not attractive as it does not provide
interesting colour as other fruit jam. An example of natural colorant that can be used in
the jam is blue extract from butterfly pea flower (BPF). Thus, this study will be carried
out determine the physicochemical properties and acceptability of baobab jam
incorporated with anthocyanin extract from BPF. Four jam formulations will be produced
and compared with jam that is made with pectin as control. The jams will be analysed
for their colour, texture, total soluble solid (TSS), water activity (aw), pH and syneresis.
In addition, vitamin C and antioxidant content of the final product will also be evaluated.
The TSS and pH were expected to be above 65 % and below 4 with aw of 0.8. The jam
expected to appear as red in colour and have comparable characteristic as control. In
summary, baobab with BPF is suitable to be used in the development of healthier jam.
1242 | UMT UNDERGRADUATE RESEARCH DAY