Effect of Low-Calorie Pumpkin Jams Fortified with Soybean on Diabetic Rats: Study of Chemical and Sensory Properties

Abstract

This research investigated the chemical analysis and sensory evaluation of low-calorie formulated pumpkin jams after storage for six months and the effects of the consumption of low-calorie jams on diabetic rats. Pumpkin jam with sucrose, fructose, stevia, and aspartame sweeteners and soybean was prepared and stored at 10°C for six months. Rats were divided into group 1 (negative control), group 2 (positive diabetic groups), and groups 3, 4, and 5 (diabetic groups treated with 10% sucrose, fructose, and stevia soybean jam, respectively). The results indicated that the contents of protein, fat, ash, and fibre were increased in the low-calorie formulated pumpkin jams. The highest sensory scores were recorded for sucrose and fructose soybean jams and then for stevia soybean jam, while the aspartame soybean jam showed significantly lower scores after storage for 3 and 6 months. Rat groups 4 and 5 showed significant decreases in the glucose level, and liver function enzymes activity showed significant increases in insulin and glycogen levels compared to group 2. Conclusion. Low-calorie pumpkin jams with soybean can be stored for 3 months at 10°C without any change. Stevia pumpkin jam with soybean has antidiabetic effects.

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

“…The results of the proximate analysis also showed that fortification of normal fruit jams with soybean significantly increased the crude protein, fat content and decreased the carbohydrate content. These results agree with Alsuhaibani and Al-Kuraieef (2018), who recorded an increase in protein and fat content with a decrease in carbohydrate content of an ordinary pumpkin jam when soybean was added. However, the value of the fat content reported by Alsuhaibani and Al-kuraieef (2018) is close to the values observed in the present study but the value of the protein content observed in this study is far from the value reported by Alsuhaibani and Al-kuraieef (2018), for pumpkin jam fortified with soybean.…”

“…These results agree with Alsuhaibani and Al-Kuraieef (2018), who recorded an increase in protein and fat content with a decrease in carbohydrate content of an ordinary pumpkin jam when soybean was added. However, the value of the fat content reported by Alsuhaibani and Al-kuraieef (2018) is close to the values observed in the present study but the value of the protein content observed in this study is far from the value reported by Alsuhaibani and Al-kuraieef (2018), for pumpkin jam fortified with soybean. The observed variation in the protein content might have been as a result of geographic, climatic and seasonal variations as well as different fruits and analytical methods used.…”

“…Twelve fruit jams formulations were prepared according to the method described by Alsuhaibani & Al-Kuraieef (2018) with slight modification as shown in Table 1. The fruit pulp was boiled while mixing the earliest soaked soybean flour alongside with either sucrose, fructose or date fruit pulp (powder) and pectin was mixed with part of the date fruit pulp and added to the mixture.…”

“…Fruit jams are made by boiling fruit pulp with a sufficient amount of sugar (i.e sucrose), pectin, acid, and other ingredients such as preservatives, colouring agents and flavouring materials to a gel like consistency that is firm enough to hold the tissues of the fruit in position. Sucrose is added to jams for sweet taste and acts as a natural preservative in inhibition of microbial growth by binding the water in the jam (Alsuhaibani &Al-Kuraieef, 2018), thereby making it unavailable for microbial activity thus extending the shelf life.…”

Development and analysis of bread fortified with calcium extracted from chicken eggshells of Pakistani market

“…A similar increasing trend was noticed for dough stability by increasing the level of fortificant in wheat flour. These results can be justified by a recent work of Alsuhaibani (2018), who reported that bread supplemented with egg and oyster shells indicated higher values of water absorption, DDT and dough stability in comparison to control. However, in contrast to present findings, Salem et al (2013) have designated a reduction in dough development time and dough stability with chicken eggshell addition in wheat flour.…”