PHYSICOCHEMICAL AND SENSORY CHARACTERISTIC OF SOYA PROTEIN ISOLATE FORTIFIED PAPAYA JAM DURING STORAGE TIME
DIMAS B. PINANDOYO 1*, SALEEM SIDDIQUI 2 1. Politeknik Negeri Media Kreatif, Packaging Engineering Study Program, Jl Srengseng Sawah Jagakarsa, RT.5/RW.12, Srengseng Sawah, Jagakarsa, Jakarta Selatan, Indonesia
2. School of Agricultural Sciences, Sharda University, Knowledge Park - III, Greater Noida-201310, Uttar Pradesh, India
*Corresponding author: dimas.pinandoyo@polimedia.ac.id
Protein fortification of fruit product have been a trend in the last decade to solve the lack of protein contain in it. However, the right composition for the fortification have been a problem since long. The research was done to give a sight of formulation and the effect of it in changes of physicochemical and overall acceptability of papaya jam. Fortification was done with formulation 40:1, 40:2, 40:3, 40:4, 40:5 of papaya pulp: soya protein isolate (part/part). Moisture, TSS, pH, total and reducing sugar, non-enzymatic browning, ascorbic acid, total carotenoid, crude protein, total plate count and overall acceptability of highest acceptability formula was analyzed at monthly interval during three months storage time. Moisture, TSS, pH, total and reducing sugars and non-enzymatic browning increased, while ascorbic acid, total carotenoids, and crude protein contents of jam decreased during storage. Total plate count showed no microbial during storage periods. Soya protein isolate fortified papaya jam remained acceptable during storage although the acceptability was decrease during time.
