Mixed Jam Research Articles

Sclerocarya Birrea (Marula) and Strychnos Spinosa (Massala) Mixed Jam: Physico-Chemical and Microbiological Characterization

Sclerocarya birrea (marula) and Strychnos spinosa (massala) are fruits with high nutritional value but which are underutilized. Processing jam is an alternative for diversifying consumption and preserving these fruits. This study aimed to produce and characterize the mixed jam (marula and massala pulp). Three mixed jam formulations were defined, and the best one was selected. Physicochemical and microbiological analyses were conducted. The microbial stability of the jam was assessed over 84 days of storage at room temperature. Results of physicochemical analyses of jam were pH: 3.44, acidity: 2.86%, vitamin C: 45.57 mg/100g, soluble solids: 67.71 ºBrix, ash: 0.89%, fibers: 0.32%, lipids: 0.39%, moisture: 21%, protein: 0.92% and carbohydrates: 76.48%. Microbial growth in the jam was only observed on the 84th day, with low counts of aerobic bacteria (3×102 CFU/g), molds, and yeasts (10 CFU/g). The raw material was of good quality and the mixed jam is a safe product.

A Novel Strategy for Mixed Jam Evaluation: Apparent Indicator, Sensory, Metabolomic, and GC-IMS Analysis.

Jam is a popular traditional and modern food product for daily consumption. However, the benefits of mixed jams over single-fruit jams have not been thoroughly explored, with analyses limited to superficial indices. In this study, Xinjiang special Morus nigra L. and Prunus domestica L. were used as raw materials to prepare single-fruit and mixed jams, and their differences in antioxidants, organoleptic qualities, pH, texture, and color were analyzed. The dynamics of metabolites before and after thermal processing were assessed using untargeted metabolomics. The results indicate that the main metabolites were flavonoids, terpenoids, amino acids, phenolic acids, and carbohydrates. Flavonoid metabolites changed significantly after thermal processing, with 40 up-regulated and 13 down-regulated. During storage, polyphenols were the prominent differential metabolites, with fifty-four down-regulated and one up-regulated. Volatile aroma components were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS); the aroma components E-2-hexenal, E-2-pentenal, 3-methylbutanal, 1-penten-3-ol, tetrahydro-linalool, 1-penten-3-one, hexyl propionate, isoamyl acetate, α-pinene, and propionic acid in mixed jam were significantly higher than in single-fruit jam. In this study, untargeted metabolomics and GC-IMS were used to provide a more comprehensive and in-depth evaluation system for jam analysis.

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.

Processing and Quality Evaluations of a Date-Strawberry Mixed Jam for Young Children

Processing and Quality Evaluations of a Date-Strawberry Mixed Jam for Young Children

Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly

The objective of this work was to formulate and to characterize chemically and physically different formulations of camu-camu jellies, with or without mixture of other fruits. Their sensory acceptance was evaluated by identifying the formulations with greater acceptability while maintaining their nutraceutical potential. The formulations were: camu-camu jelly, camu-camu jelly with jabuticaba, camu-camu jelly with guava, camu-camu jelly with acerola, camu-camu jelly with passion fruit and camu-camu jelly with papaya. Untrained tasters were used to assess consumer acceptability. In a second scale the purchase intention was evaluated. The following variables were also analyzed: pH, soluble solids, titratable acidity, ratio (SS/TA), ascorbic acid, total anthocyanins and flavonoids, phenolic compounds and antioxidant activity by the DPPH and FRAP methods. The results showed that camu-camu jelly without mixtures was not well accepted in the sensory test when compared to the others. The greatest preference was for mixed jams of camu-camu with guava and jabuticaba, in which they obtained greater acceptance and purchase intention. Jellies with higher levels of bioactive compounds and antioxitant activity obtained low acceptance and purchase intention, perhaps due to their high astringency.

Caracterização, atributos e potencial de mercado do mel de cacau

O mel de cacau é um subproduto da produção de cacau, cujo volume vem aumentando com o crescimento da indústria de chocolates e derivados. Este líquido produzido naturalmente durante a pós-colheita do cacau tem sabor agridoce e cor clara, possui compostos bioativos, açúcares, vitamina C e fibras dietéticas de importância para a indústria de alimentos. Sua aplicação industrial ainda requer estudos aprofundados e desenvolvimento tecnológico, porém, a literatura já aponta pesquisas para desenvolvimento de novos produtos contendo mel de cacau como sorvetes, geleias mistas, vinagres e bebidas alcoólicas. Atualmente o aproveitamento do mel de cacau ocorre de forma tímida, muitas vezes artesanal, limitada às propriedades produtoras de cacau devido a restrições para seu uso industrial e questões como sua conservação, que hoje em dia ocorre basicamente pelo processo de congelamento. Com os atuais esforços para fortalecimento da bioeconomia e de exploração sustentável das cadeias produtivas, há uma grande necessidade de desenvolvimento de produtos a partir de mel de cacau, de forma a evitar seu descarte e agregar renda para os produtores. Esta revisão descreve a obtenção, a composição físico-química, o potencial bioativo e tecnológico do mel de cacau, dentro da cadeia de beneficiamento do cacau.

Effects of thermal process in bioactive compounds of mixed Brazilian cerrado fruit jam

The purpose of this study was to determine the effect of thermal vacuum processing and thermal processing without vacuum on the content of bioactive compounds and the antioxidant activity of low-calorie mixed Brazilian cerrado fruit jam. The mixed jam consisted of 60% of mixed pulp of Marolo, soursop and sweet passion fruit, and 40% other ingredients. This jam was utilized a completely randomized design to evaluate the antioxidant activity, total phenolic profile and content, carotenoid profile, and ascorbic acid content. The results showed that there was a reduction in bioactive compounds in the jam of 44.37% for total phenolics, 50.56% for ascorbic acid, 78.40% total carotenoids, and 65.14% for antioxidant activity when compared with the mixed pulps. In the carotenoid profile, reduction was observed for all compounds in relation to the mixed pulps, especially β-carotene (average loss of 81.89%). Independent of the processing, there was a significant increase in m-coumaric acid in the jam compared with the mixed pulp. The concentrations of other phenolic compounds decreased after processing. These results suggest that thermal vacuum processing is most suitable for the production of jam with higher nutritional value.

MANUFACTURE OF MIXED JAMS USING NATURAL SOURCES OF POWERFUL ANTIOXIDANTS AND IRON

This investigation aims to manufacture some mixed jams enriched with antioxidants and iron by using acerola and tomato as source of powerful antioxidants to reduce trivalent of iron to divalent which favors its bioavailability in human body. Acerola and tomatoes were added to mixes containing figs, dates, apricot and strawberry and the final mixes were supplemented with (5gm/100gm) spirulina algae as a natural source of iron. Also, these mixes were fortified with (3mg Fe/100gm) ferrous gluconate. The carbohydrate content of ranged from 63.13 to 66.41 g/100 g for mixes containing 50% date and 50% apricot jams, respectively, while, the ash content ranged between 0.25g/100 g to 0.74 g/100 g for mixed jam containing 50% strawberry and date. Mixed jam containing 50% strawberries had highest amount of total phenolics (640.32 mg GAE/100 g). On the other hand, mixed jam containing 50% fig recorded the lowest content of total phenolics (281.03 mg GAE/100 g). Ascorbic acid of mixed jams was in the range of 83.07 to 126.52 mg /100 g. Meanwhile, the highest content of total carotenoids showed with apricot mix jam (71.18 mg /100 g) and mix jam containing fig recorded the lowest content (48.37 mg /100 g). Consequentially, the highest inhibition percent of antioxidant activity was (78.30%) for mix jam containing strawberry). The protein content of dried spirulina algae was 61.48%), while, the total carbohydrate, total lipids and ash content were 19.09, 4.63 and 6.78%, respectively. Also, the total carotenoids were 469.13 mg /100gm. On the other hand, spirulina algae had high content of iron (34.07 mg /100gm). Twenty-three phenolic compounds were identified for all tested mix jams namely protocatechuic, chlorogenic, catechin and other compounds; these phenolic compounds are interesting owing to their health benefits. Finally, mixed jams in our study had high content of iron as a result of adding spirulina algae and ferrous gluconate. The date mix jam had high content of iron (6.21mg /100gm) apricot mix jam was low iron content (5.67mg /100gm).

FORMULATION AND DEVELOPMENT OF JAMS PRODUCT OF LOCAL FRUITS HAVING POTENTIAL NUTRITIONAL VALUE

Apple, guava and strawberry are important fruits extensively grown in Pakistan. Owing to their considerable nutritional significance, often marketed as "super-fruits". Due to inappropriate handling, transportation and processing 40-45% of the fruits are spoiled. These losses of the seasonal surplus of the fruits can be avoided by processing and preserving the fruit into different products like mixed jam, juice, nectar and jelly. Keeping in view the perishable nature of fruits, current study was designed with an objective to prepare different treatments of mixed jam having acceptable quality parameters as well as consumer acceptability. For this purpose, five treatments of jam were prepared at laboratory scale. After preliminary analysis of fruits, all the five treatments were analyzed for physico-chemical (pH, TSS, Titratable acidity, reducing sugars and non-reducing sugars), and sensory analysis for an interval of 7 days during 1 month storage period. The results of different treatments of jam showed a highly variable trend. pH, non-reducing sugars and all sensory parameters showed a decreasing trend during storage. Opposite is the case with acidity, total soluble solids, as well as reducing sugars. Sensory analysis indicated that the order of preference for jam treatments was T4>T3>T2>T0>T1>T5. Study suggests that losses in fresh fruits can be curtailed by processing it into mixed jam.

Quality parameters, antioxidant activity, and sensory acceptability of mixed jams of rose petals and apple

The objective was to develop mixed jams of rose petals and apple and to evaluate the physicochemical and sensory characteristics. Four formulations were made varying the concentration of rose petals (10%, 15%, 20%, and 25%). The higher the concentration of rose petals, the higher the phenolics and the antioxidant activity of the jams. A high correlation was observed between the total phenolics and antioxidant activity. No differences were observed among the jams to the L* value, hue angle, chroma, soluble solids, acidity, moisture, flavor, aroma, texture, and purchase intention. Jams with 20% and 25% rose petals had higher pH values. The mixed jam with 10% rose petals presented smaller ash content (0.12% w/w) and scores for the attributes appearance (7.15) and overall impression (7.26). The use of rose petals is an option to increase the total phenolics and antioxidant activity in jams, with sensory acceptability, highlighting concentrations between 15% and 25%. Practical applications The consumption of edible flowers is associated to a healthy diet, with great nutritional potential associated with its biological functions, especially those with antioxidant action. The use of rose petals in the processing of jam is an alternative of adding value to the product and offer a differentiated product all year round and an alternative for producers.

Production and characterization of mixed pineapple and hibiscus jam

Pineapple is a food rich in vitamins, antioxidants and bromelain, but because it has high water content it becomes a highly perishable fruit. Hibiscus is a plant with flowers rich in phytochemicals that can be used as an ingredient to add value to processed products. The objective of this work was to prepare mixed jams using pineapple with hibiscus extract at different concentrations and to characterize the physicochemical properties
 of the jams produced. Experimental design was completely randomized with four replicates. The treatments consisted of three concentration levels of hibiscus extract (5, 10 and 15%) in pineapple jelly (50:50). Analyzed physical-chemical characteristics were: water content, water activity, ash, lipids, total sugars, reducing and non-reducing sugars, vitamin C, total titratable acidity, pH and total soluble solids. It was found that increasing
 concentrations of hibiscus in the formulations significantly influenced resulting jam composition. Increasing hibiscus concentration reduced the total sugars content and increased ascorbic acid content, acidity, total soluble solids and ash, as well as total anthocyanins and flavonoids contents. Among the jams produced, the formulation with 15% hibiscus was distinguished by its high content of ascorbic acid, flavonoids and anthocyanins. The addition of hibiscus to pineapple jelly improves the nutritional and functional value of the resulting jams, so it can be considered a high potential ingredient for this type of product.

INNOVATION OF JAM FROM GURMA MELON PULP AS UN TRADITIONAL SOURCE

Gurma melon (Nubian or Seed melon) Citrullus lantus var. colocynthoides, became animportant crop in Egypt. It was cultivated for seeds only, while the residue of fruits are removed aswaste. The main objective of the study is to investigate the possibility of utilization Gurma melon pulpin an economic nutrient food products as jam. The obtained results declared that Gurma melon wasteswhich represented about 95% of crop contained moisture 94.55%, protein 0.84%, fat 0.19%, crudefiber 0.12%, mineral matter 0.21, TSS 4.32° Brix and acidity 0.18%. Gurma melon pulp were used toprepare both flavored jam by adding up to 1.5% of cinnamon and mixed jam by substituting up to 30%of fig with Gurma melon. All the jam samples were stored in sterilized glass jars at room temperaturefor 6 months and the physicochemical and organoleptic characteristics were studied. The resultsindicated that high acceptance jam could be processed from Gurma melon pulp plain or flavored by1% cinnamon. Also Gurma pulp up to 20% could incorporated in blends with fig fruits for producinggood quality fig-melon mixed jam.

Physico-chemical properties of mixed jam from pineapple and sweet gourd

This study investigated the preparation of mixed jam from sweet gourd and pineapple. The proximate compositions of sweet gourd pulp were: moisture content 90.3%, ash 0.33%, sugar 3.24% and ascorbic acid 2.97 mg/100g. Pineapple pulp contained 74.6%moisture, 0.3%ash, 9.95% sugar and 78.79 mg/100 gascorbic acid. The keeping quality and shelf life of the prepared mixed jam were studied. For the case of mixed jam, the highest sugar content (62.54%) was in sample with 60% pineapple and 40% sweet gourd. Organoleptic test showed that overall acceptability of 60% pineapple +40% sweet gourds was better than that of other mixed jam. The highest score (8.0) was found from the sample with 60% pineapple + 40% sweet gourd, and the lowest score (6.0) was from the sample with 50% pineapple + 50% sweet gourd. During storage period, TSS, reducing sugar, non-reducing sugar and pH decreased for all cases. Fading of color was observed at 90 days of storage for some samples.J. Bangladesh Agril. Univ. 16(2): 309-314, August 2018

DEVELOPMENT OF TECHNOLOGIES FOR THE ECONOMIC UTILIZATION OF CASHEW APPLE AND ITS COMMERCIAL EXPLOITATION

Cashew nut is currently considered as the only economic produce from cashew and hence the farmers obtain income only from it. However, cashew apple, weighing 8-10 times that of the cashew nut, is an equally valuable produce from cashew as that of cashew nut, if it is commercially exploited. The fruit is very delicious, possesses several medicinal properties and the nutritional quality is comparable to that of several common fruits and even superior in respect of nutrients like vitamin C and riboflavin. However, the fruit has some innate disadvantages like high susceptibility to physical injury, poor storability and the presence of astringent and acrid principles, posing serious constraints in the processing. The production of cashew apple in India is estimated to be around 60 lakh t per annum, which is almost completely wasted now, without any commercial exploitation, leading to huge economic loss to the farmers and the nation. Concerted research efforts at Cashew Research Station, Madakkathara under Kerala Agricultural University, have now led to the development of effective technologies for the removal of astringency and storage of juice and pulp for off season processing. Economic and effective technologies have been developed for the production of several value added products from cashew apple with high consumer acceptance, which broadly include fresh apple beverages (including blended beverages), fermented beverages, pulp products, confectioneries, culinary products and products for agricultural uses. We have commercially employed the technologies for the manufacturing of eight products at Madakkathara viz., cashew apple syrup, cashew apple drink (RTS), cashew apple pickle, cashew apple mixed jam, cashew apple candy, cashew apple vinegar, cashew apple soda (carbonated drink) and cashew apple chocolate. We are profitably running the first ever FPO-licensed commercial cashew apple processing unit in India, which also serves as a frontline demonstration unit for entrepreneurs. Being natural and mostly organic, with medicinal and superior nutritive qualities, the products are well accepted by consumers. Economic analysis of cashew apple processing indicated that a net profit of around Rs. 10000 can be earned per t of cashew apple, facilitating an additional income of Rs. 20000 per ha of cashew orchard, assuming a minimum production of 2 t of good cashew apple from a hectare, making cashew cultivation more economic and attractive. Taking at least 30% of the total cashew apple produced in the country as suitable for processing, the contribution to the national economy through cashew apple processing is worked out to Rs. 1800 crores. This paper presents an overview of the technological developments in the processing of cashew apple including the technologies for overcoming the specific constraints in processing and the development of value added products as well as attempts for its commercialization.

A Quantitative Estimation of the Amount of Sugar in Fruits Jam Available in Bangladesh

This paper deals with the study of sugar in fruits jam of different brands available in the market of Bangladesh. Sugar is a biochemical parameter. The term sugar related to total sugar, reducing sugar and non reducing sugar. Amounts of reducing sugar, non-reducing sugar and total sugar of different fruit's jams available in Bangladesh were determined. The reducing sugar content of different jams ranges from 28.00 % to 60.30 %. The highest amount of reducing sugar (60.30%) was found in Nur mixed Jam and the lowest (28.00%) in Agrokomerc Pineapple Jam. The reducing sugar content of different jams ranges from 28.00 % to 60.30 %. The highest amount of reducing sugar (60.30%) was found in Nur mixed Jam and the lowest (28.00%) in Agrokomerc Pineapple Jam. The total sugar content of different jams ranges from 38.86% to 62.53%. The highest amount of total sugar (62.53%) was found in Nur Apple Jam and the lowest amount of total sugar (38.86%) was found in Agrokomerc Pineapple Jam. Non reducing sugar content of Jams was found in range of 05.33 % to 25.17 %. The highest amount of non reducing sugar (25.17 %) was found in Best Food Orange Marmalade Jam and the lowest (05.33 %) in Nur Apple Jam. The percentage of sugar was determined by using biochemical methods.

Physicochemical and Sensory Characterization of Banana and Araçá-Boi Jam

This study evaluated the physicochemical and sensory properties of mixed jam elaborated with banana and araca-boi. Four banana extract (BE) and araca-boi (AB) jams were prepared using the following proportions: F1 (70% BE:30% AB), F2 (60% BE:40% AB), F3 (40% BE:60% AB) and F4 (30% BE:70% AB). The jams were analyzed for physicochemical and sensory properties. The sen- sory acceptance test was performed by 50 panelists who were asked to indicate how much they liked/ disliked the jams based on the following attributes: color, aroma, flavor and texture. The formulations that contained more BE (F1 and F2) showed a lower titratable acidity (TA), higher ratio (SS/TA) and higher total sugar. A global analysis of the internal preference mapping verified that formulations F1 and F2 were preferred for flavor and had good acceptance levels for the other evaluated attributes, which indicated that the consumers favored jams with lower concentrations of AB and higher concentrations of BE. The formulation F1 was considered the most accepted for all attributes evaluated and showed high purchase intent (68%), and was therefore appropriate for industrialization and consumption.

Composition and quantification of major polyphenolic compounds, antioxidant activity and colour properties of quince and mixed quince jams

Aims: The aim of the study was to establish whether the addition of some berries and fruits during quince jam processing, improves its colour and enriches it in polyphenol compounds, other than those found in quince fruits. Methods: Phenolic compounds were identified and quantified by LC-MS Q/TOF and HPLC. Antioxidant activity was measured by ABTS, DPPH and FRAP methods. The colour of jams was expressed as L, a*, b* value. Results: The total content of polyphenolic compounds in quince jam was 484.5 mg/100 g. The highest level of phenolic compounds and antioxidant activity (p < 0.05) was observed in samples with the addition of chokeberry > black currant > flowering quince. The colour of examined jams could be due to the type of fruit addition, the nature of the pigments in these fruits. Conclusion: Overall, the results indicated that some mixed jams can represent a good source of antioxidant compounds and can have an attractive colour for the consumer.

Utilization of Tender Coconut Pulp for Jam Making and Its Quality Evaluation During Storage

An attempt was made to utilize the residual coconut pulp left in the tender coconuts after removal of coconut water. The coconut pulp was mixed with pineapple pulp in different proportions to increase the acceptability of the jam. An increase in the level of coconut pulp was found to significantly (p < 0.05) increase the fat content as well as Na, K, and Ca contents in the jam. Texture profile analysis revealed a significant (p < 0.05) decrease in hardness whereas adhesiveness, springiness, cohesiveness, gumminess, and chewiness increased significantly (p < 0.05) with an increase in the level of coconut pulp in the jam affecting its setting quality. The L* and a* values were found to increase significantly (p < 0.05), whereas b* values decreased significantly (p < 0.05) with an increase in the tender coconut pulp level. The jam containing 75 % tender coconut pulp and 25 % pineapple pulp showed a maximum sensory acceptability for the mixed jam. The jam prepared at optimum conditions of coconut and pineapple pulp showed a good sensory acceptability after 6 months of storage at 28 ± 2 and 37 °C storage conditions on the basis of physicochemical and sensory attributes.

The effect of addition of chokeberry, flowering quince fruits and rhubarb juice to strawberry jams on their polyphenol content, antioxidant activity and colour

The aim of the study was to establish whether the addition of berries (flowering quince, chokeberry) and rhubarb juice during jam processing improves its colour and enriches jams in polyphenol compounds other than those found in strawberries. The sum of phenolic compounds determined by HPLC was distributed in a wide concentration range depending on the cultivar. Jams prepared from Elkat cultivar had 27% more total phenolic compounds than jams prepared from Senga Sengana. The following compounds were identified in jams prepared from strawberries: p-coumaric, ferulic and ellagic acids, quercetin, kaempferol, anthocyanins, (+)-catechin, (−)-epicatechin and proanthocyanidins. Proanthocyanidins and ellagic acid are the major polyphenol compounds of all strawberries jams. The Elkat cultivar (47.34 mg/100 g) contained higher amounts of proanthocyanidins compared to Senga Sengana (29.95 mg/100 g). The addition of 10% of flowering quince and chokeberry to jams during their preparation resulted in the increase in the content of phenolic components in final products, especially for proanthocyanidins. The highest level of total polyphenols (P < 0.05) was found in strawberry mixed with chokeberry, 237.82 mg/100 g for Senga Sengana and 260.61 mg/100 g for Elkat. There has been a marked increase of proanthocyanidins content (5.4 and 4.0 times) in jams made from Senga Sengana and Elkat cultivars mixed with chokeberry. However, the addition of rhubarb juice did not increase the content of polyphenol in Senga Sengana jam (not statistically significant). Antioxidant activity of strawberry jam was determined by 2,2′azinobis-(3-ethylbenzthiazoline-6-sulphonic acid (ABTS), 1,1-Diphenyl-2-picrylhydrazyl radical (DPPH) and ferric reducing/antioxidant power methods (FRAP). The antioxidant activity of this mixed jam was more than two times higher (P < 0.05) than control sample of strawberry jam. Rhubarb juice had high effect on L* (lightness) value in case of all strawberry varieties. The redness (a*), and yellowness (b*) were significantly different in jams with supplement. Strawberry jam with chokeberries had smaller L* value than control and other samples, and the lowest a* and b* values. This variation could be due to the nature of the pigments in these fruit cultivars and the content of anthocyanins which resulted in more reddish colour.