Addition Of Sugar Research Articles

Influence of Sticky Rice and Jaggery Sugar Addition on Lime Mortar

Lime mortar has many advantages, yet its durability properties are the most remarkable, making it very useful in building preservation. Traditional mortar for conservation and restoration work contains lime, which guarantees that the fresh mortar is applied to the underlying layer, increases its setting time, and gives adequate workability. This research aims to determine the durability performance, mechanical properties, and optimum percentage of organic admixtures to be used in lime mortar. Five mix proportions and one control lime mortar mix were prepared. Mixes with jaggery sugar and sticky rice with weight proportions of 3%, 6%, 9%, 12%, and 15% were compared with the control lime mortar mix. The results show that 9% sticky rice lime mortar achieved the highest performance in terms of mechanical and durability properties.

Yoghurt sinbiotik ekstrak kulit buah naga merah (Hylocereus polyrhizus) dengan penambahan gula merah sebagai imunitas tubuh pada masa pandemi covid-19

Yoghurt is a dairy product from the second fermentation of Lactic Acid Bacteria (LAB) as a starter, namely Streptococcus thermophilus and Lactobacillus bulgaricus which live in symbiosis. Lactic acid bacteria are bacteria that are capable of producing lactic acid, hydrogen peroxide, antimicrobials and other metabolic products that have a positive effect on health and the body at low environmental pH. Red dragon fruit (Hylocereus polyrhizus) contains higher levels of vitamin C, vitamin B3 (niacin), fiber and betacyanin than white dragon fruit. Dragon fruit skin which weighs 30-35% of the weight of the fruit has not been widely used by the general public and is only disposed of as garbage, thereby increasing environmental pollution. This study aims to determine the proportion of addition of dragon fruit peel extract and brown sugar to the best chemical, physical, and organoleptic quality in yogurt. The method used in this research is a factorial randomized block design (RAK) consisting of 2 factors, namely the proportion of addition of red dragon fruit peel extract (50 grams and 70 grams) and the addition of brown sugar (15 grams, 25 grams, and 35 grams). Each treatment was repeated 3 times to obtain 18 trials. The best research results on yogurt on chemical, physical, and organoleptic content were found in the B2G3 treatment (Addition of 70 grams of dragon fruit peel extract and 35 grams of brown sugar) with a protein value of 0.37%, viscosity 2.00 Pa.s, reducing sugar 4 .16 (mg/g), color with a value of 3.8 (like), aroma with a value of 3.4 (somewhat like), texture with a value of 3.1 (somewhat like), and taste with a value of 3.96 (like) .

FORMATION OF A FOAMY STRUCTURE OF CONFECTIONERY PASTILLE PRODUCTS

In this paper, the questions of the foamy structure formation in zephyr are considered. Regularities of the influence of recipe components on the foam structure are revealed. The effect of egg white, pectin, white sugar, applesauce and other recipe components on the physicochemical and rheological properties of the foam mass used to produce zephyr has been studied. The addition of pectin leads to an increase in the elastic-plastic properties of the foam mass, and the addition of white sugar leads to an increase in its foaming ability. Recipe components form the foamy structure of the zephyr. The choice of apple pectin allows one to control the density of the zephyr mass and the water activity of the foamy masses. When 0.075% apple pectin is added to a 1% egg white solution, the foaming ability decreases from 190% to 104%, and the foam stability remains practically unchanged. The addition of applesauce, syrup, citric acid and other recipe components to such a foamy mass leads to a slight decrease in the foaming ability, while its stability increases significantly up to 80%, i. e., almost twice. The resulting foamy structure of the zephyr mass is characterized by high physicochemical, organoleptic and rheological parameters, which makes it possible to obtain high quality confectionery products of a given shape.

Isolation and identification of Lactobacillus and yeast species and their effect on the quality of fermented rice cakes

In this study, microbes were isolated from the rice slurry of a fermented rice cake to obtain lactic acid bacteria and yeast species. These species were identified using microbial physiology and gene sequence analyses. As the growth of the lactic acid bacterial strain R-2b and the yeast J-3a strains were found to be the best, a composite starter comprising these microbes was used for the preparation of fermented rice cakes. Based on single factor and orthogonal experiments, when the proportion of Lactobacillus plantarum, Saccharomyces cerevisiae, and Candida humilis was 1:3:6, the optimal fermentation conditions were addition of sugar and starter amounts of 20% and 6%, respectively, a fermentation temperature of 32 °C, and fermentation time of 8 h. The fermented rice cake with this optimum ratio had the most abundant volatile components and qualified physicochemical and microbial indexes. Additionally, the overall quality was better than that of commercially available products.

Development of a good quality honey biscuit filling: Optimization, sensory properties and shelf life analysis

The main ingredients of biscuit fillings are sugar and lipids. Any modification of their formulation is a gastronomical challenge as it may affect the properties and the acceptability of the product.The objective of the present work was to develop a new filling formulation by partially replacing refined sugar and lipids with honey. In order to obtain a good quality cream, different formulations were evaluated. For the first time, the effects of each component were detailed studied by specific statistical tools and the predictive models of the texture characteristics were developed.The statistical analysis showed that honey significantly increased the antioxidant content in the biscuit fillings (P ≤ 0.05) and played a major role in their adhesiveness, cohesiveness, firmness and elasticity suggesting that it significantly contributed to structure of the cream (P ≤ 0.05). The predictive models were successfully applied to optimize a new cream formulation with honey addition and low levels of lipids and sugar. This formulation presented an excellent sensory acceptability and a high purchase intention. Besides, the shelf life evaluation indicated that the product was secure after 6 months at 20 °C and the texture and the antioxidants amount remained stable (P > 0.05).In conclusion, new biscuits fillings similar to the ones commercially available were developed. Besides, results showed that this food matrix would be an excellent alternative to preserve bioactive compounds such as antioxidants.

Pengaruh perbandingan penggunaan karagenan dan kitosan terhadap analisis proksimat dodol rumput laut cokelat (Sargassum sp)

Dodol is one of a traditional food in Indonesia, One of the combinations of healthy products with dodol in supporting for nutritous food ingredients with addtitions of seaweed, can be categorized as a healthy and safe food product for consumpsion by consumers. Chocolate seaweed Dodol is processed using basic ingredients such as Sargassum sp seaweed and additives such as sugar, flour, coconut milk, salt, and other additives as well. This study was aimed to study the effect of different ratios of carrageenan to citosan for edible coating on proximate analysis of chocolate seaweed Dodol. The method used in this research is to use a simple complete random design with 5 level treatment of different ratio of carrageenan to chitosan, that; A (100%:0%), B (75%:25), C (50%:50%), D (25%:75%) dan E (0%:100%). The proximate analysis showed that no significant difference for moisture content. The moisture content ranges 17.62 - 18.67%, protein content 4.68 - 12.35%, fat content 0.41 - 0.53%, ash content 1.13 - 1.41% and carbohydrate composition ranges 68.41-74.94%.

Detection of Adulterations in Fruit Juices Using Machine Learning Methods over FT-IR Spectroscopic Data

Fruit juices are one of the most adulterated beverages, usually because of the addition of water, sugars, or less expensive fruit juices. This study presents a method based on Fourier transform infrared spectroscopy (FT-IR), in combination with machine learning methods, for the correct identification and quantification of adulterants in juices. Thus, three types of 100% squeezed juices (pineapple, orange, and apple) were evaluated and adulterated with grape juice at different percentages (5%, 10%, 15%, 20%, 30%, 40%, and 50%). The results of the exploratory data analysis revealed a clear clustering trend of the samples according to the type of juice analyzed. The supervised learning analysis, based on the development of models for the detection of adulteration, obtained significant results for all tested methods (i.e., support-vector machines or SVM), random forest or RF, and linear discriminant analysis or LDA) with an accuracy above 97% on the test set. Regarding quantification, the best results are obtained with the support vector regression and with partial least square regression showing an R2 greater than 0.99 and a root mean square error (RMSE) less than 1.4 for the test set.

Preparation of skim milk powder tablet and finite element analysis of its pressing die

AbstractThe skim milk powder (SMP) has problems of quantification and handling during milk reconstitution for tea and coffee making. To address these issues, a novel product, “SMP tablet,” was made by varying moisture content (3, 5, 10, and 15% wet basis) of SMP and compression force (625, 750, 875, 1,000, and 1,125 N) during tableting. A die containing upper, lower, and grooved punches was designed, fabricated, and analyzed with finite element method. The tetrahedral type of mesh with 1.9078–2.356 mm element size, 0.095–0.118 mm tolerance, 80,420–85,107 nodes, and 53,041–57,252 elements resulted in 40.53–68.60 MPa maximum stress and 1.9–4 minimum factor of safety advocating acceptability of design. The SMP was pressed inside die through universal testing machine in controlled manner and disintegration time (DT), tensile strength (TS), and insolubility index (ISi) of SMP tablets were evaluated. Response surface methodology showed cubic model as best fit (p < .0001 and R2 > .97) for all the responses. The numerical optimization showed 4.6% wb moisture and 1,125 N compression force favorable for good quality attributes (103.8 kPa TS; 318 s DT; 40.5 mg ISi). Further, sugar addition (10%), as a disintegrating agent, improved DT (178 s) and TS (159 kPa). The SMP tablet with sugar had 14.90 ± 0.05 mm average diameter, 5.04 ± 0.18 mm thickness, 625 ± 6 mg weight, and 3.45% weight variation with similar total soluble solids (5%) at 60°C compared with SMP. The direct consumable, no artificial additives/binders and ease in quantification are tablets' novelty comparing SMP.Practical applicationsPoor quantification and handling are the two major issues with SMP. This can be easily combated by pressing the powder and converted into tablet form. The quantity of required number of SMP tablets for milk reconstitution can be easily remembered like sugar cubes. The SMP tablets can be marketed as novel dairy products and taken directly or used in coffee and tea making. Moreover, this study will provide an insightful information to dairy industry for commercial application of SMP tablets.

Mechanisms of solvent separation using sugars and sugar alcohols

This study uses sugars (dextrose, sucrose, ribose, fructose and mannose) and sugar alcohols (maltitol, erythritol, sorbitol, xylitol) to separate water from tetrahydrofuran (THF) and acetonitrile (AN). Bottle tests and nuclear magnetic resonance (NMR) show that above 0.25 M all sugars and sugar alcohols effectively separate water from either THF or AN. At 0.5 M concentrations, maltitol and sucrose yield a non-negligible interfacial tension between AN and water, while the interfacial tension is negligible with all other compounds. This indicates that while all compounds have similar separation effectiveness above a benchmark concentration, maltitol and sucrose (which are dimers) have a stronger effect on water structure compared to the other compounds tested (which are monomers). Attenuated Total Reflectance – Fourier Transform Infrared spectroscopy (ATR-FTIR) was used to explain solvent separation, based on the effect of sugars on hydrogen bonding (H-bonding) and on the nitrile band. The H-bonding peak was deconvolved into peaks representative of different water clusters, comprised of water molecules donating and accepting a different number of H-bonds. Principal component analysis (PCA) shows that single H-bond donors (SD) (at approximately 3200 cm−1) and double H-bond donor (DD) (at approximately 3400 cm−1) are most affected by maltitol and sucrose. All sugars tested induce a blue shift of the H-bonding of absorbance peaks for DD and SD, in either water or in mixtures of water-AN and water-THF. This indicates that they strengthen H-bonding in these clusters. The effect of all sugars is comparable when concentrations are expressed as OH equivalents. Sugars increase the ratio between the amplitude A of SD relative to DD, and SD are most effective at structuring water. The difference between the ratio A(SD)/A(DD) after and before sugar addition is lowest in water (≈0.9), followed by THF-water mixtures (≈1.1) and AN-water mixtures (≈1.2). This indicates that solvents enhance the effect of sugars on H bonding. This is likely because sugars are not soluble in either THF or AN, which therefore excludes them and promotes their interactions with water. In turn, water-sugar H-bonding weakens interactions between AN-water or THF-water, leading to solvent separation. The analysis of the nitrile band shows that sugars and sugar alcohols increase the relative amount of free nitrile, which is correlated to weaker interactions between AN and water. Maltitol and sucrose display approximately two times the relative amount of free nitrile compared to dextrose and erythritol. Our study confirms that sugars and sugar alcohols weaken solvent-water interactions, and reveals that they separate solvents by increasing the proportion of SD relative to DD.

New Glycosylated Polyene Macrolides: Refining the Ore from Genome Mining.

Glycosylated polyene macrolides include effective antifungal agents, such as pimaricin, nystatin, candicidin, and amphotericin B. For the treatment of systemic mycoses, amphotericin B has been described as a gold-standard antibiotic because of its potent activity against a broad spectrum of fungal pathogens, which do not readily become resistant. However, amphotericin B has severe toxic side effects, and the development of safer alternatives remains an important objective. One approach towards obtaining such compounds is to discover new related natural products. Advances in next-generation sequencing have delivered a wealth of microbial genome sequences containing polyene biosynthetic gene clusters. These typically encode a modular polyketide synthase that catalyzes the assembly of the aglycone core, a cytochrome P450 that oxidizes a methyl branch to a carboxyl group, and additional enzymes for synthesis and attachment of a single mycosamine sugar residue. In some cases, further P450s catalyze epoxide formation or hydroxylation within the macrolactone. Bioinformatic analyses have identified over 250 of these clusters. Some are predicted to encode potentially valuable new polyenes that have not been uncovered by traditional screening methods. Recent experimental studies have characterized polyenes with new polyketide backbones, previously unknown late oxygenations, and additional sugar residues that increase water-solubility and reduce hemolytic activity. Here we review these studies and assess how this new knowledge can help to prioritize silent polyene clusters for further investigation. This approach should improve the chances of discovering better antifungal antibiotics.

Characteristic parameters of honey wines and dessert meads

The aim of this study was to evaluate the chemical composition of 17 samples of mead originating from the Czech Republic. The samples included honey wines (made only from water and honey) and dessert meads which were treated mainly by the addition of sugar or alcohol. The following chemical parameters were analysed: ethanol, sugar-free extract, hydroxymethylfurfural (HMF), sugars (monosaccharides, disaccharides), organic acids, assimilable nitrogen, and polyphenols. Substantial differences were found between samples: i) the content of glucose and fructose was 2.5–113.1 g L<sup>–1</sup> and 17.3–136.3 g L<sup>–1</sup>, respectively; ii) the HMF content ranged from 1.0 mg L<sup>–1</sup> to 87.7 mg L<sup>–1</sup>. The most abundant organic acids were lactic acid (average 1.0 g L<sup>–1</sup>), gluconic acid (0.6 g L<sup>–1</sup>), and acetic acid (0.4 g L<sup>–1</sup>); the amount of phenolic compounds was 151.9–385.3 mg gallic acid equivalent (GAE) L<sup>–1</sup>. Honey wines typically contained turanose (2.0–7.6 g L<sup>–1</sup>) and trehalose (1.1–10.1 g L<sup>–1</sup>), while dessert mead was characterised by an increased sucrose content (up to 76.5 g L<sup>–1</sup>).

Sweeteners from Different Lingonberry Jams Influence on Bioaccessibility of Vitamin C, Anthocyanins and Antioxidant Capacity under In Vitro Gastrointestinal Digestion

Lingonberries are considered anot fully exploited major source of antioxidants. Their health benefits are closely linked to their bioavailability. Due to growing health concerns, consumers are looking for jams prepared with sweeteners other than white sugar, which could be a good alternative to meet their needs. The aim of this research was to evaluate the influence of sucrose, fructose, erythritol, brown sugar, coconut sugar, stevia and saccharine on the bioaccessibility of vitamin C, anthocyanins andthe antioxidant capacity of lingonberry jams under in vitro gastrointestinal digestion. The vitamin C, total anthocyanin content and antioxidant capacity measured by ABTS and FRAP assays were determined spectrophotometrically. Individual anthocyanins were determined by high performance liquid chromatography. All analyzed compounds were highly altered during gastrointestinal digestion and this effect was more visible in the case of the anthocyanins. Antioxidant capacity decreased after gastric digestion, but after the gastrointestinal step, radical scavenging capacity increased, while reducing power decreased. Vitamin C bioaccessibility was negatively affected by coconut sugar addition, while stevia addition showed a protective effect. Fructose and sucrose increased the total anthocyanin stability during the intestinal phase. Stevia, fructose and coconut sugar exhibited high protection of the antioxidant capacity of lingonberry jams during digestion.

Qualitative and quantitative analysis of energy drinks using 1H NMR and HPLC methods

Energy drinks (EDs) are widely consumed to stimulate psychomotor functions and improve the efficiency of the human body. They typically contain caffeine, taurine, sugars or sweeteners, vitamins and organic acids. EDs were selected for the study in terms of composition diversity, reflecting the variety of products available on the Polish market. The analysis of the composition of energy drinks was performed using 1H NMR spectroscopy, HPLC-DAD, titration and refractometric methods. Diagnostic signals in 1H NMR spectra of the citric acid, caffeine and niacinamide were used for quantitative analysis. The citric acid content in energy drinks ranged from 140 to 780 mg per 100 mL. The niacinamide content in the tested energy drinks varied from 3.4 to 9.7 mg per 100 mL and was usually higher than it was reported on the label. The amount of caffeine (from 19 to 40 mg) was slightly lower than labeled. Quantitative determinations by 1H NMR and HPLC are compatible and can be successfully used interchangeably. In the so-called “sugar-free” drinks, no simple sugars or sucrose were found, thus 1H NMR can easily and quickly recognize ED without the addition of sugar. Our studies showed that 1H NMR spectroscopy is a valuable tool for quality control of energy drinks.

Bioactive compounds of two orange-fleshed sweet potato cultivars (Ipomoea batatas (L.) Lam.) in fresh, stored and processed roots

Sweet potatoes are a rich source of bioactive compounds, which are considered to promote human health. This study aimed to analyse the main bioactives of two orange-fleshed sweet potato cultivars, Beauregard and Colorado INTA, freshly harvested, after storage, and after processing of sweet potato paste, a solid dessert widely consumed in Argentina. In the flesh, phenolic compounds, carotenoids, anthocyanin contents, and radical scavenging activity were significantly higher in Colorado INTA cultivar. The carotenoid contents were 555 and 712 µg β-carotene/g dw in the flesh of Beauregard and Colorado INTA, respectively. In the peel of both cultivars, phenolic contents and antioxidant activities were notably higher than in the flesh. Extended storage has markedly increased phenolics and antioxidant properties in the flesh of Colorado INTA, further accentuating the differences between both cultivars. Paste processing negatively affected all parameters, particularly in Beauregard. The major phenolic compounds in both cultivars, chlorogenic and 3,5-dicaffeoylquinic acids, were the most affected by processing. The main reductions of bioactives stemmed from sugar addition. The inclusion of the peel, traditionally discarded during processing, could confer an additional value to the paste. The high bioactive contents of Beauregard and Colorado INTA cultivars, especially the latter, can contribute to provide health benefits and to reduce vitamin A deficiency. The valuable attributes of these cultivars could represent a useful tool for sweet potato producers to add value to this product and to foment its consumption.

Unsweetened and sucrose-sweetened black and green tea modifies the architecture of in vitro oral biofilms

ObjectiveIt is unclear whether tea infusions with or without sucrose supplementation alter oral biofilm development, so we evaluated the effect of unsweetened and sucrose-sweetened black and green tea infusions on in vitro saliva-derived biofilms. DesignBiofilms were developed from human saliva for 20 h in cell-free 25% human saliva within static glass-bottom microplates. During biofilm development, biofilms were treated with either (i) unsweetened black tea, (ii) unsweetened green tea, (iii) 10% sucrose-sweetened black tea, (iv) 10% sucrose-sweetened green tea (v) deionized water (negative control), or (vi) 10% sucrose (positive control). Biofilms were incubated at 37 °C in 5% CO2. After 20 h of development, biofilms were imaged using a CLSM, and biofilm architecture and viability were evaluated. ResultsAll the tea infusions reduced biofilm biomass and altered some other biofilm architectural outcomes (e.g., biofilm surface area) compared to the control groups. Statistically significant differences in biofilm biomass, number of objects, surface area, and convex-hull porosity were observed between biofilms treated with green and black tea. The addition of sugar to tea did not significantly modify the ability of tea to alter biofilm architecture. Only the treatment of biofilms with unsweetened black tea significantly reduced bacterial viability. ConclusionsWhile both teas reduced biofilm biomass and altered biofilm architecture, black tea had an enhanced effect that may relate to this tea's observed antimicrobial activity. The addition of sucrose to tea infusions did not appear to reduce the impact of either tea in modifying oral biofilm architecture

Influence of processing and packaging conditions on probiotic survivability rate, physico-chemical and sensory characteristics of low calorie synbiotic milk beverage.

The work presented in this research communication was carried out to prepare low calorie synbiotic milk beverage by optimizing water and sugar level and to investigate the effect on its storage ability of different packaging materials (polypropylene, high impact polystyrene, high-density polyethylene and glass). Addition of both water and sugar significantly (P < 0.05) affected the viscosity, probiotic count and sensory properties. Based on the findings, 40% water and 8% sugar level were optimized for the preparation of the beverage. Apparent viscosity and acidity increased whilst pH and probiotic counts declined during storage, irrespective of packaging materials. The prepared beverage remained most acceptable at refrigeration temperature up to a period of 15 and 12 d when packaged in glass and high impact polystyrene, respectively. Furthermore, it retained a minimum recommended level of probiotic (7 log cfu/ml) during storage for 15 d at 4 °C.

Khoa and khoa based traditional dairy products: preparation, spoilage and shelf life extension.

Khoa and khoa based products (burfi, peda, kalakand, milk cake, etc.) are a category of traditional dairy products of Indian subcontinent. They are prepared by open pan desiccation along with stirring and scraping of milk to the desired consistency, followed by addition of sugar and / or colour and flavoring ingredients. The peculiar sensory attributes developed during their course of preparation makes them unique, but their short shelf-life is a major challenge faced by the dairy industries. They are spoiled mainly because of yeast and mold growth along with detrimental changes in the sensory attributes. This review describes various preservation techniques explored in the last two decades such as packaging interventions, modified atmospheric and active packaging, chemical preservation, water activity modification, natural preservation, thermal treatments, bio-preservation, etc. which can be used either singly or in combination (hurdle technology), to enhance the shelf life of these milk products.

Pengembangan Sereal Sarapan Tersubstitusi Bekatul dan Tepung Pisang

Rice bran and banana flour contain nutrients and bioactive compounds that have potential to be used for the development of functional food, such as breakfast cereal. The study is aimed to develope functional breakfast cereal from corn flour (54%, 59%, 64%), rice bran (20%), and banana flour (10%) (raja bandung and kepok) with the addition of coconut sugar (0 %, 5 %, 10%) using twin-screw extruder. The best-accepted formula based on sensory test was cereal with the substitution of 0% coconut sugar and 10% raja bandung banana flour. The breakfast cereal has moisture content of 10.38 ± 0.01%, ash content of 3.36 ± 0.00%, protein content of 8.92 ± 0.11%, fat content of 6.14 ± 0.07%, carbohydrate content of 81.58 ± 0.18%, and dietary fiber content of 13.22 ± 0.46% which can be claimed as high-fiber foods. It contained a total phenol content of 74.13 ± 0.87 mg GAE / 100 g, antioxidant activity of 40.67 ± 1.71 mg AEAC/ 100 g, and IC50 of 84.48 ± 0.9 mg/mL. Saturated fatty acids in breakfast cereal were dominated by palmitic acid (14.22 ± 0.17%), while for unsaturated fatty acids were dominated by oleic acid (30.76 ± 0.04%) and linoleic acid (45.40 ± 0.03%).&#x0D; &#x0D; Keywords: banana flour, breakfast cereal, functional food, rice bran

Assessment of Wine Adulteration Using Near Infrared Spectroscopy and Laser Backscattering Imaging

Food adulteration is in the focus of research due to its negative effect on safety and nutritional value and because of the demand for the protection of brands and regional origins. Portugieser and Sauvignon Blanc wines were selected for experiments. Samples were made by water dilution, the addition of sugar and then a combination of both. Near infrared (NIR) spectra were acquired in the range of 900–1700 nm. Partial least squares regression was performed to predict the adulteration level. The model including all wines and adulterations achieved a prediction error of 0.59% added sugar and 6.85% water dilution. Low-power laser modules were used to collect diffuse reflectance signals at wavelengths of 532, 635, 780, 808, 850, 1064 nm. The general linear model resulted in a higher prediction error of 3.06% added sugar and 20.39% water dilution. Instead of classification, the present study investigated the feasibility of non-destructive methods in the prediction of adulteration level. Laser scattering successfully detected the added sugar with linear discriminant analysis (LDA), but its prediction accuracy was low. NIR spectroscopy might be suitable for rapid non-destructive estimation of wine adulteration.

Use of Courgette and Added Citrus Fruit for Jam Production

Jams as sweet spreads occupy an important place among the processed products on offer. Despite the wide range of such products, courgette jams are absent. This vegetable, due to its sensory properties: light colour and delicate taste and smell, which can be easily modified with the addition of other components, seems to be a suitable raw material for their production. The aim of this study was to develop jams based on courgetti mixed with 30% of citrus fruits and to assess their impact on the quality of the product. The jams were produced in two versions: traditional with the addition of sugar and “light” with its substitute – xylitol. Color, pH, total extract, total acidity and content of bioactive compounds were determined in them. Sensory evaluation was carried out on a 5-point scale and their general acceptability on a 9-point hedonic scale. Studies have shown that the addition of lime, lemon and orange to the production of courgette jams allowed to obtain products with the best sensory properties and high nutritional value. For comparison, jams with the addition of grapefruit were distinguished by lower acceptability due to the perceptible bitterness of their taste.