Mixed Fruit Jam Research Articles

Preparation and quality evaluation of mixed fruit jam made from natural and artificial sweetener

Preparation and quality evaluation of mixed fruit jam made from natural and artificial sweetener

PREPARATION AND NUTRITIONAL EVALUATION OF ENRICHED JAM MADE FROM BLENDS OF APPLE, STRAWBERRY AND GRAPES

The aim of this study is to prepare an acceptable jam from blends of Apple, Strawberry and Grapes. Jams were produced from blends of Apple, Strawberry and Grapes in the following ratios 30:20:10:40 (A= 30g apple, 20g strawberry, 10g grapes and 40g of sugar) and 35:10:15:40 (B= 35g apple, 10g strawberry, 15g grapes and 40g of sugar) respectively. The pulp mixtures were combined with 40g of sugar. Mixed fruit jam and strawberry jam were used as commercial control labelled as sample C and D respectively. Standard methods were used for the determination of proximate composition, sugar content, phytochemical constituents and sensory evaluation of the Jam. The proximate composition indicated that sample A (15.31±0.12) and B (16.86±0.03) had a moisture content lower than the commercial control C (27.05±0.03) and D (27.60±0.45). The ash, fiber and lipid contents showed no significant difference in the jams produced and the commercial controls. Sample A and B had higher protein 29.58±0.02 and 27.41±0.01 as compared to the commercial controls C and D (24.62±0.02 and 25.15±0.01). No significant (P>0.05) difference was observed in the glucose composition of the sample A and B and the commercial controls C and D. Fructose content in sample A (2.74±0.21) was higher than sample B (1.94±0.01) and the commercial controls C (1.85±0.00) and D (1.42±0.00). Qualitative testing for flavonoids, terpenoids, cardiac glycoside and tannin revealed potential good health benefits. The sensory evaluation revealed that sample A which comprises of 30% apple, 20% strawberry, 10% grapes and 40% sugar was rated best...

Development and Evaluation of Physico-chemical Properties of Moringa-Woodapple-Karonda Mixed Jam

The present investigation was conducted to develop mixed jam using moringa leaf powder, wood apple and karonda fruit pulp. This research focuses on the standardization and evaluation of a unique mixed fruit jam comprising wood apple, karonda, and fortified with moringa leaf powder. The study initially standardized the wood apple and karonda mixed jam by blending their pulps in different proportions. Organoleptic scores were used to determine the most favourable blend, with WK4 (40% wood apple + 60% karonda) emerging as the preferred combination based on appearance, aroma, taste, mouthfeel, and overall acceptability. Subsequently, WK4 was utilized as the control for the development of moringa-based mix jam. The organoleptic evaluation of the moringa-based jam revealed a decrease in appearance scores with an increase in moringa leaf powder. However, taste and mouthfeel exhibited favourable scores, with WKM3 (95% Woodapple karonda blend + 5% Moringa leaf power) achieving the highest overall acceptability that include appearance, aroma, taste, mouth feel, texture and body of jam. The study also explored the physio-chemical properties of the treatments, including total soluble solids, titratable acidity, pH, ascorbic acid, total phenol, and sugar content. The statistical analysis was used Complete Randomized Design with six treatments and three replications in each. Notably, WKM6 (12.5% Moringa) demonstrated the highest gel and rupture strength, indicating a robust texture. The findings contribute to the development of innovative fruit-based products with enhanced nutritional profiles, emphasizing the potential of moringa as a valuable ingredient in mixed fruit jams.

Valorization of Second-Grade Date Fruit Byproducts and Nonstandard Sweet Potato Tubers to Produce Novel Biofortified Functional Jam.

Byproducts of second-grade dates and sweet potato tubers of noncommercial standard are produced along with the main product and are just as important as the main product but cannot be sold in the open market, as they may not be considered acceptable by consumers. Such byproducts can be valorized through the manufacture of a wide range of functional food products with high market appeal, such as jams. The research approach of this study included measuring antioxidant activity, total flavonoids, polyphenols, physicochemical and color indices, pH, and total sugar, as well as conducting a sensory evaluation, of mixed jams composed of different ratios of date jam (DFJ) to sweet potato jam (SPJ), namely, DP1 (80:20), DP2 (70:30), DP3 (60:40), and DP4 (50:50). To date, no other studies have considered producing mixed jam from dates and sweet potato byproducts. The sensory evaluation results indicated that jam DP4 (consisting of 50% date and 50% sweet potato) had the maximum overall acceptability. This investigation reveals the potential of using mixed byproducts in jams as natural functional ingredients, suggesting the economic value of valorization byproducts as low-cost ingredients to expand the properties, nutritional value, antioxidant content, and overall acceptability of jams. The discovered optimal mixed fruit jam has significant potential for further development as a commercial product.

Surfactant-mediated enhanced FRET from a quantum-dot complex for ratiometric sensing of food colorants.

Herein we report that a surfactant modified quantum dot-complex (S-QDC; with λem-515 nm) nanocomposite, as a donor fluorophore, exhibits enhanced Förster resonance energy transfer (FRET) efficiency to an acceptor organic dye (λem-576 nm) in comparison to only the QDC. The proposed S-QDC (consisting of a ZnS quantum dot, zinc quinolate inorganic complex and cetyltrimethylammonium bromide (CTAB) surfactant) provides the unique and selective ratiometric visual detection of organic dyes present as food colorants in commercial chili powder, tomato ketchup and mixed fruit jam. Notably, the S-QDC shows a limit of detection (LOD) as low as 2.2 nM in the linear range of 0.17-4.89 μM for food colorants. Furthermore, the present work will bring new possibilities to unravelling the chemistry among surfactants, inorganic complexes and quantum dots to make newer optical materials with futuristic scope of utilization ranging from optical sensors to light emitting devices.

Evaluation of quality characteristics and storage stability of mixed fruit jam

Diversification of food is the key factor for enhancing physicochemical properties, nutritional status and consumer satisfaction. Hence, mixed fruits jam was developed from coconut and pineapple pulps in varied ratios (1:1, 3:1 and 1:3). Moisture, lipid, protein, fiber, ash and total carbohydrate contents of different jam samples varied significantly (p≤0.05) and found values in the ranges 26.78-29.15%, 4.12-10.81%, 0.56-1.13%, 1.51- 3.12%, 0.30-0.37% and 62.69-67.91% respectively. Storage stability of the jam samples was analyzed for 6 months keeping under refrigerated (4°C) and room (30°C) temperatures. Physicochemical properties such as total soluble solids, acidity, pH and reducing sugar content were evaluated at 2-months intervals. The parameters were changed variedly due to compositional variances, packaging materials and storage temperatures. Total soluble solids, acidity and reducing sugar content increased gradually while pH declined upon extension of storage period. Sensory properties for color, taste, flavor, texture and overall acceptability of jam samples were tested where sample with pineapple and coconut in the ratio 3:1 showed the best result than others. Samples were also analyzed for yeast and mold count at the end of the storage period and positive result was found in case of samples packed in plastic containers kept under room temperature. The study yields diversified jam samples with better nutritional and sensory properties with satisfactory shelf life.

Physicochemical and Microbiological Quality of Dietetic Functional Mixed Cerrado Fruit Jam during Storage.

The objective of the research was to evaluate changes of dietetic functional mixed cerrado fruit jam (marolo, sweet passion fruit, and soursop) processed in a vacuum pot and stored for 180 days in BODs at 25°C and 35°C. The parameters evaluated were pH, soluble solids (SS), titratable acidity (TA), total sugars (TS), total carotenoids (TC), total phenolics (TP), vitamin C, antioxidant activity (DPPH), and microbiological analysis. There was a significant effect of storage time on pH, SS, TA, TC, TS, and TP. Vitamin C and DPPH showed an effect for the temperature x storage time interaction. Statistical models are not adjusted for pH and SS, presenting an average of 4.15 and 61%, respectively. Carotenoids decreased up to105 days; total sugars increased up to 105 days. The TP, vitamin C, and DPPH, at the temperatures evaluated, showed a decrease up to 105 days. Yeasts and filamentous fungi were not detected.

In vivo effects of prebiotic sugar free Brazilian cerrado fruits jam

Purpose The purpose of this research is to develop and characterize a sugar-free Brazilian mixed fruit jam, containing marolo, sweet passion fruit and soursop, enriched with polydextrose and fructooligosaccharides (FOS), and evaluate in vivo the effect of consumption of this product. Design/methodology/approach In total, 48 male rats were divided into six groups and fed a AIN-93M rodent diet supplemented with 10% jam enriched with different proportions of FOS and polydextrose. The effects on glycemic response, mineral utilization and fecal and histological characteristics were evaluated. Findings The addition of the jams enriched with the fibers in different levels based on current legislation, in the diet of the rats, for 30 days, did not affect significantly (p = 0.05) parameters such as daily mean consumption (DMC) and daily weight gain (DWG), fecal weight, mineral absorption, glycemic responses and glycemic index of the diets and histological parameters. Moisture and ether extract contents of the stool, however, were positively affect by these ingredients. These parameters were significantly higher (p < 0.05) in groups treated with FOS and polydextrose. Originality/value The sugar-free Brazilian mixed fruit jam besides to increase availability and add value to exotic Brazilian fruits could be an alimentary source of interest. However, more specific studies, aimed at questioning and confirming the optimal doses of prebiotics to normal and dysglycemic individuals and with longer duration, are needed.

Effect of Vocational Training Programme on Preservation of Fruits and Vegetables for Self Help Group members

The value addition of fruits and vegetables helps in improving the diet quality by supplying essential nutrient (vitamins, minerals, flavonoids, antioxidants) needed for healthy life style. India is processing only 2–3 per cent of fruits and vegetables for value addition of seasonal food items in the form of jam, pickles, beverages, marmalades, squashes etc. on a commercial scale. Therefore, a vocational training was conducted for the self help group members of rural women (18–45 yr) of Shaheed Bhagat Singh Nagar, Punjab for a period of 10d at the Krishi Vigyan Kendra campus. The skills regarding the food preservation were imparted to a group of 18 farm women through lectures, demonstration and hand on training for different food products namely mixed fruit jam, pickle, chutney, marmalades, nuggets, papad and squash etc. After completion of the training course, the outcome was evaluated through a questionnaire using appropriate statistical tools like frequency and percentage. The study revealed that 50 per cent of the trainees of self help group adopted value addition of fruits and vegetables on a commercial scale.

Comparative studies on mixed fruit jam packaged in different local containers

As Nigeria is a producer of abundant fresh fruits but has effective preservation and packaging challenge, this work aims to compare some quality factors of mixed fruit Jam that was packaged in different locally available containers for a 15-month storage period at room temperature. Virtual inspection, pH, moisture content, total soluble solids and microbiological assessment of the samples were conducted to determine their keeping quality. Sensory evaluation was also conducted to determine the acceptability of the packaged samples. The result showed that after the 15-month storage at room temperature, gel consistency of the samples were maintained in the plastic plates and glass jar packages, while the samples in sachet water pouch and polythene packages became runny. The pH of the samples was between 3.4-3.5. The moisture content was between 28-37% while the total soluble solids was between 63-72%. The total microbial counts of all the samples after 15-months storage were within the acceptable range of 1 x 103cfu/ml. There was no fungal growth in all the packaged samples except in the transparent plastic plate that exhibit a growth of 6 x 102. There was no bacterial and coliform growth in all the packaged samples. The result of the sensory evaluation shows that glass jar and white plastic plate with screw cover container were significantly (p=0.05) more acceptable for packaging Jam spread than those in the other containers used. Hence, it was concluded that some locally available packages can be used for packing shelfstable small scale Jam production for in a developing nation.

Nutritional Value and Anthocyanins of Mulberry and Roselle Mixed Fruits Jam

Mulberry and roselle are widely consumed in Thailand both as fresh and in processed forms. The objectives of this study were to develop mulberry and roselle mixed fruits jam and to study the nutritional value and anthocyanins content of the finished product having highest sensory score. Formulations of mixed fruits jam based on roselle and mulberry in five different ratios, 70/30, 60/40, 50/50, 40/60 and 30/70 was developed. Sensory analysis was carried out with 10 non-trained panelists using a structured 9-point hedonic scale to evaluate sensory acceptance. The highest score of overall acceptance of mixed fruits jam was analyzed nutritional value, total anthocyanins content, total microorganisms, and yeast and mold. The results showed that no significant difference of sensory scores from all formulations of mixed fruit jam was found (P > 0.05) in all sensory attributes, and the liking scores were in the range of 6-7 which mean slightly to moderately liking. However, mixed fruits jam based on roselle and mulberry in the ratios of 70/30 was the highest score for overall acceptability (6.4). Thus, the nutritional value of this mixed fruits jam product found that moisture content, carbohydrate, protein, fat and total minerals were 24.96%, 74.03%, 0.34%, 0.01% and 0.66% respectively. The pH, total soluble solids and total anthocyanins content of this product were 2.98, 68 oBrix and 538.84 mg/100 g. Microbiological analyses revealed that the mixed fruit jam product showing the highest overall acceptability presented a total number of microorganisms, and yeasts and molds < 10 cfu/g, which is above the expected level of jam community standards of Thailand. Thus, this mixed fruits jam product may have great potential for sales due to high nutritional value and anthocyanins content because anthocyanins were considered to play an important role as dietary antioxidants for the prevention of oxidative damage in living system.

Analysis of various sweeteners in low‐sugar mixed fruit jam: equivalent sweetness, time‐intensity analysis and acceptance test

SummaryFor a sweetener to successfully replace sucrose in food formulations, studies must first be conducted to determine the concentrations of the sweeteners to be used and their equivalent sweetness compared with sucrose. After establishing the optimal concentration of each sweetener, it is necessary to determine which is more similar to sucrose. The objective of this study was to determine the equivalent amount of different sweeteners, necessary to promote the same degree of ideal sweetness in mixed fruit (marolo, sweet passion fruit and soursop) jam and to characterise the time–intensity profile and consumer acceptance. With respect to the mixed fruit jam containing 40% (w/w) of sucrose, sucralose presented the highest sweetening power, being 1033.59 times sweeter than sucrose, followed by sucralose/acesulfame‐K/neotame 5:3:0.1 (982.80), sucralose/steviol glycoside 2:1 (862.67), sucralose/acesulfame‐K 3:1 (847.45) and sucralose/thaumatin 1:0.6 (284.29). The sweeteners had a time–intensity sweetness profile similar to sucrose and a time–intensity bitterness profile different from sucrose but similar among themselves. In relation to sensory acceptance, a significant difference between the low‐sugar jam and the traditional jam was not observed.

Multivariate Approaches for Optimization of the Acceptance: Optimization of a Brazilian Cerrado Fruit Jam Using Mixture Design and Parallel Factor Analysis

AbstractOptimization is an important step in the development of a product. Optimization methods are used within the sensory science as a way to obtain results in a specific set of conditions useful to understand cause‐and‐effect questions for ingredients or to provide potential formulations and direction for product development. In this work, response surface methodology and parallel factor analysis‐based method were used for optimization of acceptance parameters in mixed fruit jam using a mixture design. Fruit (murici, marolo, jenipapo, sweet passion fruit and soursop) proportions in a formulation of Cerrado Brazilian fruit jam were optimized for consumer acceptance parameters. An optimized jam was suggested with 40% of marolo, 35% of soursop, 25% of sweet passion fruit, and 0% of murici and jenipapo.Practical ApplicationsParallel factor analysis (PARAFAC) was used in order to select relevant variables for a response surface methodology optimization of acceptance parameters in a product development. PARAFAC was useful to determine the importance (negative or positive influence) of variables in a mixture design. The method can be an interesting alternative to select relevant variables in optimization studies with various factors to be evaluated.

Physicochemical Analysis of Apple and Pear Mixed Fruit Jam Prepared from Varieties Grown in Azad Jammu and Kashmir

A comparative study was carried out on mixed fruit jam of (apple + pear) pulp, incorporated within the ratios 50:50 (T1), 60:40 (T2), 40:60 (T3), 100% apple (T4) and 100% pear (T5). All the jam samples were stored in sterilized glass jars and evaluated physicochemically for ascorbic acid, acidity, pH, total soluble solids, reducing sugars and non reducing sugars for an interval of 15 days during 3 months storage period. All the samples were significantly different at (P < 0.05) during storage. A decrease was observed in ascorbic acid from 17.40 mg/100g to 9.19 mg/100 g, pH 3.64 to 3.22 and non-reducing sugars 46.00% to 16.69%. While increase was noted in % acidity from 0.6 % to 0.78%, reducing sugars 16.55% to 47.30% and TSS 68.5 obrix to 71.2 obrix during evaluation.

Application of annatto dye formulations in different fruit and vegetable products

AbstractThe orange‐yellow colour extracted from annatto (Bixa orellana L.) seeds is mainly used as a food colourant. Spray‐dried water‐soluble and acid‐stable annatto dye formulations were used to colour the fruit and vegetable products such as lime squash, orange squash, mixed fruit jam and tooty‐fruity (papaya candy). Spray‐dried acid‐stable annatto (ASA) dye formulation has shown more stability than the spray‐dried water‐soluble annatto (WSA) dye formulation during the 180 days of storage period in lime and orange squashes. The levels of norbixin concentrations in different fruit and vegetable products were standardised as 12.5 (lime squash); 50 (orange squash); 150 (mixed fruit jam) and 50–100 mg/kg (tooty‐fruity). In the case of tooty‐fruity, only 36% norbixin was observed to penetrate into the fruit matrix irrespective of the concentration of the norbixin present in the sugar syrup during processing. The ASA dye formulation was not exempt from degradation of norbixin formulation, but has shown good compatibility by preventing the precipitation of the dye during storage in the high‐acidic products of lime and orange squashes stored in transparent glass bottles. The WSA dye formulation has shown good compatibility and stability in products like jams and tooty‐fruity during the storage period.

Optimization of reduced calorie tropical mixed fruits jam

Response surface methodology using mixture design was used to determine the optimum ratio of pineapple, papaya and carambola in the formulation of reduced calorie tropical mixed fruit jam. Ten formulations covering the entire range of a triangular simplex were subjected to sensory evaluation. Contour plot of sensory attributes showed that formulations containing 3.5–37.7% papaya, 0–15% carambola and 61.5–96.5% pineapple produced optimum acceptance. A predicted optimum formulation containing 71% pineapple, 25% papaya and 4% carambola together with two non-optimal formulations were selected and subjected to sensory evaluation to confirm the validity of the model. There was a significant difference ( P⩽0.05) between the predicted optimum and the other two tested formulations. Results obtained matched the predicted value where the optimum formulation received the best sensory scores for most attributes tested. The optimum mixed fruit jam formulation contained 106 kcal/100g which is one-third of the caloric value of a normal jam.