Preparation and quality evaluation of mixed fruit jam made from natural and artificial sweetener
Abstract In this study nutritionally enriched apple and date jam was developed by replacing sugar with natural and artificial sweeteners stevia and sorbitol. Three different types of samples were prepared. Sample T1 was prepared by using stevia as a sweetener agent. Sample T2 was prepared by using s...
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| Format: | Article |
| Language: | English |
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Wiley
2024-12-01
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| Series: | eFood |
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| Online Access: | https://doi.org/10.1002/efd2.70022 |
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| author | Muhammad Haroon Imran Khan Afaf Ejaz Muhammad Afzaal Farhan Saeed Muhammad Umar Farooq Maryam Ehsan Faiyaz Ahmed Noor Akram Gebremichael Gebremedhin Hailu |
| author_facet | Muhammad Haroon Imran Khan Afaf Ejaz Muhammad Afzaal Farhan Saeed Muhammad Umar Farooq Maryam Ehsan Faiyaz Ahmed Noor Akram Gebremichael Gebremedhin Hailu |
| author_sort | Muhammad Haroon |
| collection | DOAJ |
| description | Abstract In this study nutritionally enriched apple and date jam was developed by replacing sugar with natural and artificial sweeteners stevia and sorbitol. Three different types of samples were prepared. Sample T1 was prepared by using stevia as a sweetener agent. Sample T2 was prepared by using sorbitol as a sweetener agent. Sample T3 was prepared by using a mixture of stevia and sorbitol as sweetener agents. Standard apple jam was used as a control sample labeled as T4 and was used for comparison analysis. The developed product was analyzed by physiochemical analysis and sensory evaluation. Microbial analysis was done to study the shelf life study of the developed product. The study showed that stevia and sorbitol could be used for jam preparation. Sample T3 also showed intermediate values of acidity and pH as 4.14 and 1.90, respectively, moreover, total soluble solids (TSS) was observed as 65.16 °Brix, T3 also showed an intermediate level of energy values. Sample T3 having sorbitol and stevia sweetener agents had the highest rate of overall acceptability. Storage studies of all samples show that with the passage of time all sensory characteristics of all treatments decreased. |
| format | Article |
| id | doaj-art-614fc045b25d44df8f0bf4ad7be9cfd6 |
| institution | DOAJ |
| issn | 2666-3066 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Wiley |
| record_format | Article |
| series | eFood |
| spelling | doaj-art-614fc045b25d44df8f0bf4ad7be9cfd62025-08-20T02:49:23ZengWileyeFood2666-30662024-12-0156n/an/a10.1002/efd2.70022Preparation and quality evaluation of mixed fruit jam made from natural and artificial sweetenerMuhammad Haroon0Imran Khan1Afaf Ejaz2Muhammad Afzaal3Farhan Saeed4Muhammad Umar Farooq5Maryam Ehsan6Faiyaz Ahmed7Noor Akram8Gebremichael Gebremedhin Hailu9Department of Food Science and Technology University of Haripur Khyber Pakhtunkhwa PakistanDepartment of Food Science and Technology University of Haripur Khyber Pakhtunkhwa PakistanDepartment of Food Science Government College University Faisalabad PakistanDepartment of Food Science Government College University Faisalabad PakistanDepartment of Food Science Government College University Faisalabad PakistanDepartment of Food Science Government College University Faisalabad PakistanDepartment of Food Science Government College University Faisalabad PakistanDepartment of Basic Health Sciences, College of Applied Medical Sciences Qassim University Buraydah Saudi ArabiaFood Safety & Biotechnology Lab, Department of Food Science Government College University Faisalabad PakistanFood Technology and Process Engineering Oda Bultum University Chiro EthiopiaAbstract In this study nutritionally enriched apple and date jam was developed by replacing sugar with natural and artificial sweeteners stevia and sorbitol. Three different types of samples were prepared. Sample T1 was prepared by using stevia as a sweetener agent. Sample T2 was prepared by using sorbitol as a sweetener agent. Sample T3 was prepared by using a mixture of stevia and sorbitol as sweetener agents. Standard apple jam was used as a control sample labeled as T4 and was used for comparison analysis. The developed product was analyzed by physiochemical analysis and sensory evaluation. Microbial analysis was done to study the shelf life study of the developed product. The study showed that stevia and sorbitol could be used for jam preparation. Sample T3 also showed intermediate values of acidity and pH as 4.14 and 1.90, respectively, moreover, total soluble solids (TSS) was observed as 65.16 °Brix, T3 also showed an intermediate level of energy values. Sample T3 having sorbitol and stevia sweetener agents had the highest rate of overall acceptability. Storage studies of all samples show that with the passage of time all sensory characteristics of all treatments decreased.https://doi.org/10.1002/efd2.70022developmentjamstevia and sorbitolsweeteners |
| spellingShingle | Muhammad Haroon Imran Khan Afaf Ejaz Muhammad Afzaal Farhan Saeed Muhammad Umar Farooq Maryam Ehsan Faiyaz Ahmed Noor Akram Gebremichael Gebremedhin Hailu Preparation and quality evaluation of mixed fruit jam made from natural and artificial sweetener eFood development jam stevia and sorbitol sweeteners |
| title | Preparation and quality evaluation of mixed fruit jam made from natural and artificial sweetener |
| title_full | Preparation and quality evaluation of mixed fruit jam made from natural and artificial sweetener |
| title_fullStr | Preparation and quality evaluation of mixed fruit jam made from natural and artificial sweetener |
| title_full_unstemmed | Preparation and quality evaluation of mixed fruit jam made from natural and artificial sweetener |
| title_short | Preparation and quality evaluation of mixed fruit jam made from natural and artificial sweetener |
| title_sort | preparation and quality evaluation of mixed fruit jam made from natural and artificial sweetener |
| topic | development jam stevia and sorbitol sweeteners |
| url | https://doi.org/10.1002/efd2.70022 |
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