Characterization and Nutritional Compositions of Novel Fruit Jams Developed from Selected Fruits

Abstract

Jam is a product made by boiling fruit pulp with sufficient quantity of sugar to a reasonably thick consistency, firm enough to hold the fruit tissues in position. Twelve fruit jams fortified with soya bean and sweetened with sucrose, fructose, and palm date (Phoenix dactylifera L.) were produced from Syzygium malascence (Malay rose apple), Spondias mombin (hog plum), and Cola lepidota (yellow monkey kola) fruits. The characterization and nutritional compositions of the formulated fruit jams (FFJ) were determined using standard methods. The physicochemical results ranged as follows: pH 3.07 ± 0.06 to 4.67 ± 0.40; total soluble solids [Brix] 33.00 ± 1.41 to 81.75 ± 1.06, and viscosities ranged between 204.30 ± 2.97 to 401.00 ± 1.41Pa.s. Fortification of these FFJ with soybean using the different sweeteners significantly (p<0.05) increased protein and mineral contents. Jams formulated with dates, followed by fructose as sweetener significantly (p<0.05) increased ash and fibre contents and (p<0.05) reduced energy content. The microbial load did not exceed the standard (x10 6 ) after four weeks of storage at room temperature. Studies on the sensory evaluation showed no significant (p˃0.05) difference between overall acceptance of all the FFJ and commercial jam. The study revealed that FFJ using palm date fruit and fructose had low calorie with more nutrient content and can replace sucrose based.