Some Physicochemical Properties of the Whole Fruit Mandarin Jam

Abstract

The citrus fruits have a high nutritive value and are also beneficial effects for human health due to their high flavonoid content. Mandarin (Citrus unshiu March.) a kind of citrus fruits are consumed as fresh and processed juice and/or juice concentrate. The aim of this work was to produce jam and evaluate its physical, chemical and sensory qualities from satsuma mandarins that are inconsumable or low quality small fruits. The jam was produced with 1:1 fruits: sugar ratios in an open vessel by traditional technique. Produced whole fruit mandarin jam had reasonable favour score from applied hedonic scale. The mean values of total soluble solid, titratable acidity as citric acid, dry matter, ash percent and pH of jam samples on wet basis were found as 70.38, 0.098, 74.77, 0.28 and 2.87 respectively. Hunter L, a and b values of tangerin jam were measured as 45.34, 11.48, and 21.16 respectively. Total phenolic content, antioxidant capacity and vitamine C of sample were measured 201,60 mg/100g as gallic acid equivalent and 102.24 mg FeSO4.7H2O/100g, 0.07 mg/100 g respectively.

Development of fruit jam from Averrhoa bilimbi L.

“…During cooking, the pH of the jam increased with the addition of sodium bicarbonate to a pH of 2.8–3.5, which is the maximum pH recommended for the end product by the Joint FAO/WHO Food Standard Programme (). Aksay, Tokbas, Arslan, and Cinar () had observed a similar pH increment (2.65–2.87) in the production of mandarin jam from fresh mandarin fruits. The study also stated that pH value can be a significant indicator which could help in obtaining suitable gelled consistency.…”

“…for the end product by the Joint FAO/WHO Food Standard Programme (1976) Aksay, Tokbas, Arslan, and Cinar (2018). had observed a similar pH increment (2.65-2.87) in the production of mandarin jam from fresh mandarin fruits.…”

Study the Effect of Heating Process on Nutritional, Phytochemical and Antioxidant Activity of Mandarin Peel: Implication for Waste Management

“…Jam is one of the best example of such processed foods. Jam prepared from whole mandarin fruit is very tasty, conserved the typical fruit flavor, poly phenols and antioxidants at significant level [9]. The juice of kinnow is very refreshing, delicious and soothing.…”

Furfural, Hydroxymethylfurfural and Furosine as Maillard Reaction Markers in Fruit Based Foods Including Jams and Baby Food

“…Increases in amount of HMF and furosine were observed by Rada-Mendoza et al ( 2004), but HMF quantity seemed to be more dependent on temperature than furosine quantity. During storage of commercial jams HMF amount significantly changed: It is important to underline the fact, that as phenolic content is unfortunately decreased in jams compared to fresh fruit, the final product still has a notable antioxidant capacity (Aksay et al, 2018). The Maillard Reaction uses amino acids contained in the food product which leads to the loss of protein content, thus lowering nutritive value of product.…”