Abstract:
Five samples of fruit jam containing blends of pineapple, orange and sour plum were used to produce jam using open kettle method with sugar to fruit ratio of 70:29, 65: 34, 60:39, 55:44 and 50:49. Additionally, date powder was used as sugar alternative. The products were analyzed for vitamins A & C, minerals (Fe, P, K Mg, and Ca) and sensory properties. Results showed that vitamin A and C content ranged from 0.17 – 0.36g/100g and 0.67-1.89g/100g, respectively. The mineral contents were range of 6.3x10-3-8.9x10-3g/100g Iron, 0.40 – 0.85g/100g potassium, 9.6 x 10-3 –1.99 x 10-2/100g phosphorus, 0.62 – 1.25g/100g magnesium and 1.80 – 3.0g/100g calcium. The sensory results obtained using 20 panelists on 9-point hedonic scale showed that all samples were generally accepted in terms of appearance, taste, aftertaste, mouth feel and overall acceptability. It was also revealed that jam produced from blends of pineapple, orange and sour plum using date powder as sugar alternative were higher in essential minerals and vitamins and also possess good sensory acceptability.
Page(s):
137-143
DOI:
DOI not available
Published:
Journal: Pakistan Journal of Food Sciences, Volume: 25, Issue: 3, Year: 2015