| dc.description.abstract | Cocoa pod husk (CPH) is the outer layer of the pod (exocarp) being known as underexploited by‐product
and not used properly. It contains a low level of lipid and a rich source of nutrients, minerals,
antioxidants such as phenolics, and tannin, dietary fibers as well as pectin – a main ingredient which
can be applied to the jam industry. Unfortunately, CPH is a rough and thick residue with bitter and acrid
taste from high total phenolic content leading to affect consumer’s consumption behavior. Moreover,
using high heat to make jam can cause undesirable qualities such as color and aroma; therefore, osmotic
dehydration can be used for quality maintenance, nutritional retention during storage, flavor
enhancement as well as efficiency in terms of energy. This project focused on investigating the changes
of physicochemical and microbiological characteristics of cocoa pod husk jam during osmotic
dehydration and storage time (at 4
0C for 2 months), as well as assessing product acceptability. Cocoa
pod husk was either osmotically or non-osmotically dehydrated at 40°C in 3 hours before making jam,
and finished jam samples were stored in the incubator at 4°C for varying amounts of time (0, 1 and 2
months). Osmotic dehydration had a considerable impact on the physical qualities of the CPH mixture,
including the total soluble solid and water activity (higher TSS and lower water activity). TSS values
were still greater in treated jam samples compared to untreated ones, but other factors, such as moisture
content, ash content, and color attributes, had significant influences as well (higher ash content, color
values and lower moisture content); however, pH, moisture and color values gradually decreased
throughout storage duration in this study. In terms of chemical qualities, osmotic dehydration preserved
more nutritional levels in protein and TPC of cocoa pod husk jam but they were lost at different storage
times. Nevertheless, crude fiber of jam samples was just lost after jam manufacture, it kept unchanged
after storing. Both treated and untreated jam samples had appropriate levels of microorganisms for
consumption during storage at 40C. Sensory qualities did influence by osmotic dehydration (panelists
preferred osmotic dehydration jam samples over non-osmotic dehydration ones) and after 2 month storage, their choices did not change. Thus, osmotic dehydration was the most effective approach for
reducing nutrient loss, extending the shelf life, and improving the sensory quality of cocoa pod husk
jam. After 2 months of storage at 40C, although there were some alterations in the jam samples, its
qualities were in adequate assessment for consumers. | en_US |
