STUDIES ON DEVELOPMENT AND EVALUATION OF MIXED FRUIT JAM WITH NATURAL SUGAR SUBSTITUTES
Loading...
Date
2016-04-28
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
College of Horticulture, Rajendranagar, SKLTSHU
Abstract
The present investigation entitled “Studies on development and evaluation of mixed fruit Jam with natural sugar substitutes” was carried out in SKLTS Horticultural University, Ranjendranagar, Hyderabad during 2015.
The study was conducted in two experiments to develop and evaluate sensory properties of mixed fruit jams formulated with natural sugars. In first experiment nine mixed fruit jams were formulated by using coconut and palms sugars individually or by substituting with table sugar at different proportions. Coconut sugar ( 100%, 50%, 75%, 25%) and Palm sugar (100%, 50%, 75%, 25%), with table sugar as control( 100% ) were used in the formulation of nine mixed fruit jams. The freshly prepared mixed fruit jam samples were evaluated for the physico-chemical parameters viz., pH, TSS, acidity, reducing sugars, total sugars, and ascorbic acid.The organoleptic quality was also evaluated. Among the nine mixed fruit jams, the jam samples with more than 6.5 scores for overall acceptability were selected for storage stability studies.
Name of the author
: NAJEEBULLAH DALILI
Title of the thesis
: “STUDIES ON DEVELOPMENT AND EVALUATION OF MIXED FRUIT JAM WITH NATURAL SUGAR SUBSTITUTES”
Degree to which it is submitted
: MASTER OF SCIENCE IN HORTICULTURE
Faculty
: HORTICULTURE
Discipline
: FRUIT SCIENCE
Major Advisor
: Dr. A. GIRWANI
University
: SRI KONDA LAXMAN TELANGANA STATE HORTICULTURAL UNIVERSITY
Year of Submission
: 2016
The second experiment was also carried out in a similar manner to study the storage stability in seven mixed fruit jam formulations with more than 6.5 overall acceptability scores. The samples were stored under refrigerated conditions at 100±1C for three months and they were evaluated for changes in physico-chemical parameters at monthly intervals up to 90 days. The panelists evaluated jam formulations for acceptability of appearance, color, flavor, Taste and overall acceptability using a 9-point hedonic scale after 90 days of storage. Further, at the initial and end of the experiment the jam formulations were evaluated for microbial food safety also.
In study 1, the composition of nine mixed fruit jams prepared with natural sugars were within the prescribed limits of the Bureau of Indian Standards (BIS) and Prevention of Food Adulteration (PFA) standards. There were significant differences ( p>0.05) in physico-chemical parameters in all the treatments. The pH of the jam samples varied from 2.77 to 4.00 and the jam recipe with 100% coconut sugar (T2) had more pH compared to other treatments. Maximum TSS (69.02-69.910B) was recorded in fruit jam formulated with 100% table sugar( T1) ,50% palm sugar + 50% table sugar( T7)and 25% palm sugar+75% Table sugar (T9). Among the nine treatments, the jams substituted with palm sugars and table sugars had slightly more TSS. The acidity of freshly prepared jams varied from 0.57 to 0.70%. Significantly higher total acidity(0.70 %) was found in jam formulated with table sugar (T1) followed by fruit jam recipes formulated with 25% palm sugar + 75% Table sugar (T9) which had a pH of 0.69%. The highest amount of reducing sugar and total sugars were recorded in mixed fruit jam with 50% coconut sugar + 50% Table sugar (T3) and jam with 100% coconut sugar ( T2)respectively. The jam recipe with 100% coconut sugar had highest ascorbic acid content of 25.57mg/100g followed by jam with 75% coconut sugar + 25% Table sugar( T4) with22.13mg/100g while minimum Vit C content (6.70mg/100) was recorded in control i.e Jam with 100% table sugar(T1). Results regarding sensory quality of jam samples showed that overall acceptability (determine with the average grading of color, taste, flavour and texture) and the mean score of seven formulations of jam ( T1,T3,T4,T5,T6,T8 and T9 ) were having more than 6.5 score, while two formulations(T2 and T7) had less than 6.5 score. The jam sample prepared with combination of 25% palm sugar+ 75% table sugar (T9) obtained maximum mean score for colour, taste, flavour and texture followed by jam formulated with 100% table sugar ( T1).
In study 2 the formulations with more than 6.5 scores were evaluated for storage stability under refrigerated conditions upto 90 days and the changes in physico chemical
were recorded at monthly intervals. Increase in the proportion of sugar substitutes in place of table sugar in jam formulations decreased TSS content. Storage increased TSS content of jam formulations due to solubilization of pulp constituents and increase in acidity. Storage of jam resulted in reduction of pH due to simultaneous increase in titratable acidity. Significantly highest pH was found in jam with 100% Palm sugar(T5), while least pH was found in jam formulated with 75% coconut sugar + 25% Table sugar(T3). Increase in tiratable acidity during storage was observed in all formulations except in jams with 25% coconut sugar + 75% Table sugar. The increase could be due to release of acids from the juice by autolysis.Further loss of ascorbic acid during storage was also observed. This might be due to oxidation of entrapped oxygen in glass bottles and its degradation to dehydro ascorbic acid, furfural and hydroxyl furfural during NEB process and thermal degradation. The reducing sugars and total sugars increased in jams formulated with all natural sugar at 0 to 90th day of storage were noticed due to interaction. Mixed fruit jam with table sugar had significantly higher total sugars at 0 and 90th day of storage. This may be attributed to the fact that sucrose being a non-reducing disaccharide and inversion of it by acids in jam to reducing sugars. The profile of sensory attributes score changed during the storage of mixed fruit jam at cold temperature and almost of all sensory quality attributes slightly decreased (colour, taste, flavour, aroma and overall acceptability). Highest colour scores were found in jam with table sugar, while jam with only Coconut sugar and palm sugar had least colour scores. This may be due to oxidative loss of pigments, changes in pH and non-enzymatic browning. However the jams with combination of 25% palm sugar+75% table sugar had good colour scores. Significantly highest flavour scores were found in jams with 25% palm sugar+75% Table sugars, which might be due to its interaction with organic acids, change in the ratios between volatile flavour compounds. Highest overall acceptability scores was found in jam with 100% table sugar followed by jams substituted with 25% and 75% palm sugar. Overall acceptability scores decreased slightly during storage. This might be due to decline in colour, consistency and flavor scores. The increase in microbial load after 90 days of storage was negligible and safe for consumption.
The jam formulated by substituting with 25% palm sugar + 75% table sugar ( T7) and 75% palm sugar + 25% table sugar( T6) were on par with formulated with 100% table sugar(T1-control) and had a good shelf life without the addition of artificial preservatives under refrigerated conditions and were rated as best recipes. The main cause of quality
deterioration is syneresis in jams formulated with palm sugars during storage.Furthermore, the formula optimization, process improvement, and shelf life needed to be determined.
Palm sugar is often considered a better alternative to regular table sugar. Unlike table sugar, which is mainly empty calories, palm sugar retains nutrients from its source, the palm tree and provides small quantities of iron, zinc, calcium, and potassium, as well as antioxidants.
Conclusively, it can be suggested that combinations of unrefined natural sweeteners such as coconut and palm sugars have multiple benefits because they provide synergistic taste enhancement when used in different proportions, can also allow the improvement of functional and censorial characteristics desired for a product. Further combination of these natural sweeteners can also overcome the sensory limitations of individual sweeteners and also permit the reduction of the amounts needed for each individual component.
Description
The present investigation entitled “Studies on development and evaluation of mixed fruit Jam with natural sugar substitutes” was carried out in SKLTS Horticultural University, Ranjendranagar, Hyderabad during 2015.
The study was conducted in two experiments to develop and evaluate sensory properties of mixed fruit jams formulated with natural sugars. In first experiment nine mixed fruit jams were formulated by using coconut and palms sugars individually or by substituting with table sugar at different proportions. Coconut sugar ( 100%, 50%, 75%, 25%) and Palm sugar (100%, 50%, 75%, 25%), with table sugar as control( 100% ) were used in the formulation of nine mixed fruit jams. The freshly prepared mixed fruit jam samples were evaluated for the physico-chemical parameters viz., pH, TSS, acidity, reducing sugars, total sugars, and ascorbic acid.The organoleptic quality was also evaluated. Among the nine mixed fruit jams, the jam samples with more than 6.5 scores for overall acceptability were selected for storage stability studies.
Name of the author
: NAJEEBULLAH DALILI
Title of the thesis
: “STUDIES ON DEVELOPMENT AND EVALUATION OF MIXED FRUIT JAM WITH NATURAL SUGAR SUBSTITUTES”
Degree to which it is submitted
: MASTER OF SCIENCE IN HORTICULTURE
Faculty
: HORTICULTURE
Discipline
: FRUIT SCIENCE
Major Advisor
: Dr. A. GIRWANI
University
: SRI KONDA LAXMAN TELANGANA STATE HORTICULTURAL UNIVERSITY
Year of Submission
: 2016
The second experiment was also carried out in a similar manner to study the storage stability in seven mixed fruit jam formulations with more than 6.5 overall acceptability scores. The samples were stored under refrigerated conditions at 100±1C for three months and they were evaluated for changes in physico-chemical parameters at monthly intervals up to 90 days. The panelists evaluated jam formulations for acceptability of appearance, color, flavor, Taste and overall acceptability using a 9-point hedonic scale after 90 days of storage. Further, at the initial and end of the experiment the jam formulations were evaluated for microbial food safety also.
In study 1, the composition of nine mixed fruit jams prepared with natural sugars were within the prescribed limits of the Bureau of Indian Standards (BIS) and Prevention of Food Adulteration (PFA) standards. There were significant differences ( p>0.05) in physico-chemical parameters in all the treatments. The pH of the jam samples varied from 2.77 to 4.00 and the jam recipe with 100% coconut sugar (T2) had more pH compared to other treatments. Maximum TSS (69.02-69.910B) was recorded in fruit jam formulated with 100% table sugar( T1) ,50% palm sugar + 50% table sugar( T7)and 25% palm sugar+75% Table sugar (T9). Among the nine treatments, the jams substituted with palm sugars and table sugars had slightly more TSS. The acidity of freshly prepared jams varied from 0.57 to 0.70%. Significantly higher total acidity(0.70 %) was found in jam formulated with table sugar (T1) followed by fruit jam recipes formulated with 25% palm sugar + 75% Table sugar (T9) which had a pH of 0.69%. The highest amount of reducing sugar and total sugars were recorded in mixed fruit jam with 50% coconut sugar + 50% Table sugar (T3) and jam with 100% coconut sugar ( T2)respectively. The jam recipe with 100% coconut sugar had highest ascorbic acid content of 25.57mg/100g followed by jam with 75% coconut sugar + 25% Table sugar( T4) with22.13mg/100g while minimum Vit C content (6.70mg/100) was recorded in control i.e Jam with 100% table sugar(T1). Results regarding sensory quality of jam samples showed that overall acceptability (determine with the average grading of color, taste, flavour and texture) and the mean score of seven formulations of jam ( T1,T3,T4,T5,T6,T8 and T9 ) were having more than 6.5 score, while two formulations(T2 and T7) had less than 6.5 score. The jam sample prepared with combination of 25% palm sugar+ 75% table sugar (T9) obtained maximum mean score for colour, taste, flavour and texture followed by jam formulated with 100% table sugar ( T1).
In study 2 the formulations with more than 6.5 scores were evaluated for storage stability under refrigerated conditions upto 90 days and the changes in physico chemical
were recorded at monthly intervals. Increase in the proportion of sugar substitutes in place of table sugar in jam formulations decreased TSS content. Storage increased TSS content of jam formulations due to solubilization of pulp constituents and increase in acidity. Storage of jam resulted in reduction of pH due to simultaneous increase in titratable acidity. Significantly highest pH was found in jam with 100% Palm sugar(T5), while least pH was found in jam formulated with 75% coconut sugar + 25% Table sugar(T3). Increase in tiratable acidity during storage was observed in all formulations except in jams with 25% coconut sugar + 75% Table sugar. The increase could be due to release of acids from the juice by autolysis.Further loss of ascorbic acid during storage was also observed. This might be due to oxidation of entrapped oxygen in glass bottles and its degradation to dehydro ascorbic acid, furfural and hydroxyl furfural during NEB process and thermal degradation. The reducing sugars and total sugars increased in jams formulated with all natural sugar at 0 to 90th day of storage were noticed due to interaction. Mixed fruit jam with table sugar had significantly higher total sugars at 0 and 90th day of storage. This may be attributed to the fact that sucrose being a non-reducing disaccharide and inversion of it by acids in jam to reducing sugars. The profile of sensory attributes score changed during the storage of mixed fruit jam at cold temperature and almost of all sensory quality attributes slightly decreased (colour, taste, flavour, aroma and overall acceptability). Highest colour scores were found in jam with table sugar, while jam with only Coconut sugar and palm sugar had least colour scores. This may be due to oxidative loss of pigments, changes in pH and non-enzymatic browning. However the jams with combination of 25% palm sugar+75% table sugar had good colour scores. Significantly highest flavour scores were found in jams with 25% palm sugar+75% Table sugars, which might be due to its interaction with organic acids, change in the ratios between volatile flavour compounds. Highest overall acceptability scores was found in jam with 100% table sugar followed by jams substituted with 25% and 75% palm sugar. Overall acceptability scores decreased slightly during storage. This might be due to decline in colour, consistency and flavor scores. The increase in microbial load after 90 days of storage was negligible and safe for consumption.
The jam formulated by substituting with 25% palm sugar + 75% table sugar ( T7) and 75% palm sugar + 25% table sugar( T6) were on par with formulated with 100% table sugar(T1-control) and had a good shelf life without the addition of artificial preservatives under refrigerated conditions and were rated as best recipes. The main cause of quality
deterioration is syneresis in jams formulated with palm sugars during storage.Furthermore, the formula optimization, process improvement, and shelf life needed to be determined.
Palm sugar is often considered a better alternative to regular table sugar. Unlike table sugar, which is mainly empty calories, palm sugar retains nutrients from its source, the palm tree and provides small quantities of iron, zinc, calcium, and potassium, as well as antioxidants.
Conclusively, it can be suggested that combinations of unrefined natural sweeteners such as coconut and palm sugars have multiple benefits because they provide synergistic taste enhancement when used in different proportions, can also allow the improvement of functional and sensorial characteristics desired for a product. Further combination of these natural sweeteners can also overcome the sensory limitations of individual sweeteners and also permit the reduction of the amounts needed for each individual component.
CHAPTER –
Keywords
null