Functional Properties and Preparation of Diet Apricot Jam

Abstract

This research was conducted to prepare apricot diet jam from the pulp of fresh mature apricots by using artificial sweeteners i.e. aspartame and saccharine. Apricots were washed with clean water to remove dust particles. After sorting and pitting, apricots were cut into two halves with the help of stainless steel knives and dipped in 0.1% citric acid solution to avoid browning. The pulp of apricots was extracted by using plumper. Apricot pulp was heated to get the desired consistency. Low heating was continued and brix were noted after every 20 minutes. At the end two different artificial sweeteners were used for the preparation of jam. Pectin with small amount of non nutritive sweeteners were dissolved separately and added to the mixture. Preservatives and color was added at the end of cooking. At 21 0 brix the product was poured into the jam bottles, already washed, cleaned, sterilized and without moisture. Bottles were caped and stored at ambient room temperature. After three days the samples were studied for their chemical characteristics. The parameter (i.e.) moisture, acidity, total soluble solids, ascorbic acid, pH, reducing sugar and non reducing sugar were determined in apricot diet jam. Physicochemically the mean values of the results were 3.69 pH, 0.66% total acidity, 6.54% vit. C (mg/100g), 77.01% moisture, 21.3% TSS, 4.13% reducing sugars, and 9.2% non reducing sugars.

Preparation and Evaluation of Carrot and Apple Blended Jam

“…pH of the fruit sample is very important, as it help in the formation of optimum gel in the preparation of jam. In contrast, the pH value of apple and apricot jam studied by Anjum et al [16] were found to be somewhat higher than present findings. The raise in acidity of jam samples during storage period resulted from the formation of acidic compound resulted in the decrease of pH.…”

“…The observed value of reducing sugars of the jam samples from CA 0 to CA 5 at initial day were 16 Tables 4 and 5) . The analysis of reducing sugar of strawberry jam during storage interval showed an increasing trend [19], hence justifying the present results.…”