QUALITY CHARACTERISTICS OF FOUR CHILE-BASED FRUIT SPREADS DEVELOPED FOR HOME CANNING

ABSTRACT Four fruit spreads containing green chile (apple green chile butter [AGCB], carrot green chile marmalade [CGCM], tomato green chile pineapple preserves [TGCP] and raspberry green chile jam [RGCJ]) designed for home boiling-water canning were developed and analyzed for total solids by refractometry, Bostwick viscosity, water activity (Aw), pH, L, C, h color values and microbial characteristics at 0, 5, 30, 60, 90 and 180 days of storage. Total solids ranged from 36.27 to 47.95%. Viscosity changed little over time for AGCB and TGCP but increased for CGCM and RGCJ. Aw ranged from 0.842 to 0.956. All products were acid with pH values ranging from 3.14 to 3.85 and were appropriate for boiling-water canning. Color characteristics for AGCB, CGCM and TGCP changed little during storage. RGCJ became duller and less red over time. No aerobic bacteria or mold/yeast growth were detected in any product over the storage period. PRACTICAL APPLICATIONS The data collected in this study confirm that the four fruit spreads are acidic in nature, stable during proper storage and safe for home boiling-water canning. Although no formal sensory evaluation was conducted as part of this study, subsequent informal sensory evaluations have been conducted with the students and faculty at New Mexico State University. Results have been positive and New Mexico extension personnel have requested that the recipes be made available. The home versions of the recipes and preparation instructions are therefore being incorporated into an extension guide that will be published in both paper and online forms. Suggestions for unique uses for the spreads and recipes developed using the fruit spreads as ingredients will also be incorporated into the guide.