Abstract:
Azanza garckeana (snot apple) is an underutilized indigenous fruit of south ern Africa. The study was aimed at determining the functional characteristics
and potential use of extracted pectin from A. garckeana (snot apple) fruits
from Zimbabwe. A. garckeana (snot apple) fruits were collected from a semi arid communal area of Nhema, Zimbabwe. Pectin properties were deter mined using standard methods. Fruit jam was formulated with 53% (w/v)
U. kirkiana fruit pulp, 45% (w/v) sugar, 1.5% (w/v) A. garckeana pectin, 0.5%
(w/v) citric acid. The optimum extraction conditions were 90°C for 90 minutes
at pH 3. Pectin yield was 9.21 ± 0.1% to 18.1 ± 0.1% and 10.1 ± 0.1 to
20.2 ± 0.2% for dried and fresh A. garckeana fruits respectively.
Physicochemical properties of the pectin were (% w/w) degree of esterifica tion (DE) 72.1–80.3, methoxyl content 6.1–6.8, anhydrouronic acid (AUA)
content 60.3–67.6, moisture content 3.1–2.2, ash content 0.9–0.7 for dried
and fresh fruits. Equivalent weight range was 816.7–848.2 mg/mol. Jam had
total soluble solids (68.2 ± 0.1%), total titratable acid (2.1 ± 0.2 g/L), moisture
content (32.6 ± 1.3%) and pH (3.4 ± 0.1). Jam’s overall acceptance score was
6. There was no significant difference in aroma, spreadability, taste, and
texture of both jams at P < 0 .05. Pectin extracted from A. garckeana (snot
apple) fruits has good functionality properties with potential for applications
in food processing, especially in jam production
