Development of Kamias (Averrhoa bilimbi L.) Jam with Coconut Water

Abstract

Processing of fruits to become a staple commodity is one way of addressing the cost and challenge of getting good nutrition at a lower price, especially if it maximizes the use of readily available and underutilized fruit as a source of food and nutrition. The high nutritional value of fruits that can help promote good health and well-being offers many opportunities for consumers. This paper aimed to describe the development of Kamias (Averrhoa bilimbi L.) in coconut water jam as a practical gourmet alternative that can be economically competitive in the market and can be made affordable to many. Its unique underrated nutritional value makes it even more, a revelation among the big names in the gourmet world. In order to maximize the nutritional benefits of this fruit at the same time to make known its potential operational utility, this paper describes the development of the kamias jam, its nutritional value, and its health benefits as stated in various studies that validate its nutritional and medicinal advantages and beneficial side effects. The use of coconut water enhances the sensory attributes in terms of the flavor and texture of the kamias jam. The development of value-added products from the kamias jam can generate good nutrition in the community and livelihood in the locality.