Study of physiochemical properties and sensory evaluation of jam produced from different sources of plants
DOI:
https://doi.org/10.59658/jkas.v12i3.3612Keywords:
pumpkin, roselle, jam, pectin, phytochemicalsAbstract
The current study was undertaken to investigate the quality of pumpkin pulp Cucurbita moschata and dry roselle Hibiscus sabdariffa jam formulations by using three different types of pectin (high methoxyl pectin, low methoxyl pectin, and commercial pectin), and stored at room temperature for 90 days. In this study, FTIR was used to identify the functional groups of pectins. Consequently, physicochemical properties were analyzed using key parameters such as total soluble solids (TSS), pH, reducing sugar, total polyphenol (TPP), total carotene (TC), and total anthocyanin, as well as sensory evaluation were analyzed. The results showed that the range of TSS% was between 18.73-63.30% and increased after 90 days. Moreover, the range of total carotene in pumpkin, total anthocyanin in roselle, and total polyphenol in both pumpkin and roselle jams was observed as (13.20-16.93 mg/100g), (89.23-93.24 mg/100g), and (38.32-608.41 mg/100g), respectively. As well as all compounds significantly decreased at the end of storage. Finally, the sensory evaluation, such as flavor, mouthfeel, taste an appearance, color, and overall acceptability of different jam formulations, was unstable during the storage period, and jam formulations with a high amount of sugar were more acceptable compared to those formulations with stevia.
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Copyright (c) 2025 Copyright (c) 2024 is the Author's article. Published by the Journal of Kerbala for Agricultural Sciences under a CC BY 4.0 license
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