Abstract:Jamun (Syzygium cumini) is a tropical, underutilized fruit which is highly perishable in nature. It is a good source of vitamin C, tannins, gallic acid and anthocyanins and its beneficial effects are mostly due to the presence of bioactive compounds (pigments and phenolic compounds) in it. Due to astringent and fibrous nature, preparation of jam from jamun pulp is quite difficult, but other fruits (apple and kiwifruit) can be incorporated in it to improve its quality. This study aims to develop jam from blends… Show more
“…The TSS of some formulations (J 1 , J 2 , J 3 , J 8 , J 9 , J 13 and J 14 ) lays in the ranges of TSS standard set by Codex Alimentarius Commission and the Ethiopian Standards Agency for jams (60–65 ºBrix) ( CODEX, 2009 ; ESA, 2021 ). The result of this study also agrees with the TSS values reported in jams prepared from Indian blackberry blends (64.33–66.67 ºBrix) ( Garg et al., 2019 ) and bitter jam (59.67–65.33) ( Lagha-benamrouche et al., 2018 ). Figure 3 A—The positive control jam prepared with 0.2% pectin, B—the best performing jam product (J 13 ) prepared with 1.33% anchote powder.…”
Section: Resultssupporting
confidence: 91%
“…Generally, the pH values were found in the range (2.8–3.5) recommended by Codex Alimentarius Commission ( CODEX, 1981 ). The result also agreed with the pH range (2.92–3.01) reported for blends of Indian blackberry ( Garg et al., 2019 ).…”
“…The TSS of some formulations (J 1 , J 2 , J 3 , J 8 , J 9 , J 13 and J 14 ) lays in the ranges of TSS standard set by Codex Alimentarius Commission and the Ethiopian Standards Agency for jams (60–65 ºBrix) ( CODEX, 2009 ; ESA, 2021 ). The result of this study also agrees with the TSS values reported in jams prepared from Indian blackberry blends (64.33–66.67 ºBrix) ( Garg et al., 2019 ) and bitter jam (59.67–65.33) ( Lagha-benamrouche et al., 2018 ). Figure 3 A—The positive control jam prepared with 0.2% pectin, B—the best performing jam product (J 13 ) prepared with 1.33% anchote powder.…”
Section: Resultssupporting
confidence: 91%
“…Generally, the pH values were found in the range (2.8–3.5) recommended by Codex Alimentarius Commission ( CODEX, 1981 ). The result also agreed with the pH range (2.92–3.01) reported for blends of Indian blackberry ( Garg et al., 2019 ).…”
“…The mineral profile of jam samples (natural and treated) was determined using AAS (Atomic Absorption Spectroscopy) method (Garg et al, 2019).…”
Section: Mineral Profilementioning
confidence: 99%
“…Jam is one of the processed forms of fruits that are characterized by limited moisture content. Jam is generally prepared using fruit pulp, pectin; citric acid, and sugar (Garg et al, 2019; Vanitha & Khan, 2019). Coloring, flavoring, and preservative agents may be added in the jam to improve its consumer acceptance and shelf life.…”
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.
“…One of the techniques to eliminate any additives/chemicals in the formulation is to compensate for their function by the addition of a natural ingredient. Attempts in this direction include the use of several fruits such as berries (Seo, Jang, Kim, Kim, & Kim, 2016), oranges (Abolila, Barakat, El-Tanahy, & El-Mansy, 2015), and fruit blends (Garg, Ghosh, Rana, & Pradhan, 2018) to formulate reduced-calorie spreads, such as jams. Based on similar lines, the use of fruits such as the black grapes (Vitis vinifera L.), which are astringent and have low sugar content and high antioxidant activity (Aubert & Chalot, 2018) in conjunction with sapodilla, which has high sugar content and low antioxidant activity (Kute & Shete, 1995) to develop reduced-calorie, antioxidant-enriched spread can eliminate the necessity of adding additional sugar (i.e., table sugar or sucrose).…”
Formulation of reduced‐calorie, antioxidant‐enriched sapodilla‐based spread was developed using rotatable central composite design of factors/ingredient proportions (mass ratio of sapodilla pulp to grape juice, pectin, and citric acid) for responses (total soluble solids, moisture, phenolics, antioxidant capacity, and firmness). Response surface methodology (RSM) and artificial neural network (ANN) were combined with method of steepest ascent (SA) and genetic algorithms (GA) for optimization, leading to hybrid techniques: RSM‐SA, RSM‐GA, and ANN‐GA. RSM modeling proved statistically more efficient than ANN modeling. Fuzzy logic analysis of RSM‐SA, RSM‐GA, and control (sapodilla spread without grape juice) samples revealed RSM‐SA (sapodilla to grape ratio = 1.14; pectin 0.58 g/100 g; citric acid 0.21 g/100 g with TSS of 29 °Bx, 65% moisture; 11.44 g GAE kg−1 phenolics, 83.2 mg GAE kg−1 antioxidant capacity, and firmness of 47.3 N) had highest sensory acceptability. Its total sugars and antioxidant activity were 0.88 and 1.5 times those of control sample.
Practical Applications
Food products are conventionally formulated using the cook‐and‐look approach. With the rising consumer awareness regarding healthy foods, it has become essential for food industries to develop food formulations with enhanced nutritional value and quality attributes. The use of computational models helps in studying the effects of ingredients on the characteristics of food products. Further, such models can be used to determine the combination of ingredients that maximize the nutritional value and quality of the food product. Such a systematic approach in formulating food products helps in saving time, resources, and efforts. In this study, a reduced‐calorie, antioxidant‐rich sapodilla‐based spread has been formulated.
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