Abstract
This research was conducted to prepare apricot diet jam from the pulp of fresh mature apricots by using artificial sweeteners i.e. aspartame and saccharine. Apricots were washed with clean water to remove dust particles. After sorting and pitting, apricots were cut into two halves with the help of stainless steel knives and dipped in 0.1% citric acid solution to avoid browning. The pulp of apricots was extracted by using plumper. Apricot pulp was heated to get the desired consistency. Low heating was continued and brix were noted after every 20 minutes. At the end two different artificial sweeteners were used for the preparation of jam. Pectin with small amount of non nutritive sweeteners were dissolved separately and added to the mixture. Preservatives and color was added at the end of cooking. At 21° brix the product was poured into the jam bottles, already washed, cleaned, sterilized and without moisture. Bottles were caped and stored at ambient room temperature. After three days the samples were studied for their chemical characteristics. The parameter (i.e.) moisture, acidity, total soluble solids, ascorbic acid, pH, reducing sugar and non reducing sugar were determined in apricot diet jam. Physicochemically the mean values of the results were 3.69 pH, 0.66% total acidity, 6.54% vit. C (mg/100 g), 77.01% moisture, 21.3% TSS, 4.13% reducing sugars, and 9.2% non reducing sugars.
Highlights
This research was conducted to prepare apricot diet jam from the pulp of fresh mature apricots by using artificial sweeteners i.e. aspartame and saccharine
Saccharine, aspartame, sucralose, and ace-suphame K approved by the FDA and these can be used in safe limits (FDA, 1985)
Apricot diet jam was prepared with the addition of non nutritive sweeteners
Summary
Fresh mature apricots were purchased from Peshawar fruit market and were transported in wooden crates to the food science section of the PCSIR, Laboratories Complex Peshawar, where the research work was carried out. Standardization of 0.1 N NaOH solutions 6.3g of oxalic acid were accurately weighed, dissolved in distilled water and the volume was made to 1000ml. Titration of Samples 10 ml of diluted sample was taken in a small flask and added two drops of phenolphthalein as indicator; titration was carried out against 0.1N NaOH solution until light pink color appeared. Preparation of oxalic solution Oxalic acid (4g) was taken in a volumetric flask and volume was made up to 1 liter with distilled water. Standardization of dye Standard ascorbic acid solution (5ml) was taken in a conical flask and was titrated against dye solution till light pink color persisted for 15 seconds. Preparation of sample 10 ml of sample was taken in a volumetric flask and volume was made up to 100 ml with 0.4% oxalic acid solution.
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