Effect of processing and concentration method on physicochemical and sensory characteristics of jujube

Abstract

Jujube is used as an herbal remedy to treat various diseases because of its associated health effects such as antimicrobial activity and its bioactive phenolic and flavonoid compounds. In addition to biologically active substances, jujube also contains nutrients and micronutrients and can be used as a food additive. Jujube concentrate, a combination of relatively transparent contains the qualitative and quantitative properties of jujube and has particular applicability in the food industry as a flavorant, nutritional and pharmaceutical additive, natural color and sweetener. In this study, we researched the formulation of concentrates on four processing methods of fresh and dried jujube by using methods of doping concentration under vacuum rotary evaporator and atmospheric pressure. To investigate its physicochemical properties, tests including the measurement of pH, ash, total solids, sugar, colorimetric and sensor tests based on a completely randomized factorial design were performed. Based on the results of the organoleptic analysis, the total sugar of dried concentrated jujube under vacuum was considered the best treatment. On the other hand samples of fresh jujube concentrated under vacuum recovery only in terms of flavor and sugar and high pH located in lower level. Adding citric acid was necessary in this case. All treatments were ranked higher when they were vacuumcondensed.