Sensory evaluation of passion fruit (Passiflora edulis) jam and ice cream

Jam and ice cream are mostly eaten as snack or dessert which is a sweetened food. The recommendation of additional of natural flavorings enhances the taste of ice cream and jam. This study was conducted to innovate ice cream and jam flavored with passion fruit pulp. The effects of trials on the sensorial qualities of passion fruit samples in terms of taste, color and texture. To determine the qualities and evaluators acceptability, the passion fruit samples were subjected to sensory evaluation of 70 respondents.The most acceptable passion fruit sample was subjected to microbiological analysis (coliform count, Escherichia coli and salmonella detection). The passion fruit was utilized to flavor ice cream and jam that varied on how it was used. Therefore, the study recommends the following: further study on the utilization of passion fruit into other products, pilot commercialization of passion fruit, further study on the shelf life of passion fruit and utilization and recipe innovations on passion fruit.