Effect of processing on bioactive profile, minerals, and bitterness‐causing compounds of Kinnow jam

Abstract

The current research was performed to check the effect of processing and storage duration on the physicochemical and bioactive profile of Kinnow jam. Both native and processed Kinnow jams were stored for a period of 75 days at 4°C. Processing of Kinnow jam significantly affects the mineral and bioactive profile. Due to the effect of debittering treatment, the concentration of different minerals decreased. Processed jam showed a higher amount of phenolics (74.69 mg GAE/100 g) as compared to natural jam (73 mg GAE/g). Storage duration results in an increment in bitterness‐causing compounds in jam however, the rate of increase in bitter compounds was observed lower in case of treated jam (0.32–0.58 μg/g) as compared to natural Kinnow jam (0.92–1.99 μg/g). Total phenolic content (TPC) (31.46%–35.45%) and pH (2.5%–2.71%) of the jam were decreased, whereas total soluble solids (TSS) (1.39%–1.52%) and titratable acidity (TA) (8.33%–10.78%) were increased during storage. Results of the present investigation showed changes in quality attributes of jam during the storage period (75 days). In spite of the reduction in valuable parameters, processed jam retained an acceptable sensorial score up to 60 days. Novelty impact statement Despite the health benefits derived from the consumption of Kinnow fruit, little scientific information is available in the literature on Kinnow‐based processed products. As Kinnow is a seasonal fruit with limited shelf life, therefore, it could be processed in the form of jam to make it available even in the off‐season. Processing of treated Kinnow to prepare jam with less bitterness‐causing compounds will attract the attention of fruit processing industries.