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Mar 30, 2024Keywords:
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Main Article Content
Effect of Sugar Substitution with Date Palm on the Quality of Mango Fruit Jam
Abstract
Jam is a food product prepared by boiling fruit pulp with sugar, pectin, acid and other ingredients. This study aims to determine the effects of sugar substitution with date palms on the quality of mango fruit jam. Ten (10) kilograms of matured mango fruits were washed properly; peeled, sliced and pulped using an electric blender to get mango puree. The samples were analyzed for proximate composition, mineral, pH and sensory properties. Sample MJ0 had the highest moisture content (37.57%) while the Ash content of jam samples was 1.03 % to 2.40 % with sample MJ4 as the highest (2.40 %) while the fat content recorded 0.92% for sampleMJ4 as the highest value. Sample MJ4 had the highest value (3.91%) for protein content while sample MJ0had the SampleMJ4had the highest value (3.11%) for fibre while Sample MJ4 had the highest carbohydrate content (57.86 %). Calcium content was higher in sample MJ0 (4.675) while Iron content in the samples was significantly higher in sample MJ1 (3.296) and sample MJ3 (7.21) was highest in magnesium. Ascorbic acid content increased in the range of 0.214 – 0.269 from sample MJ0 to MJ4. The mean acidity value increased from 0.112mg/100g to 0.167mg/100g as the sugar replacement increased from MJ0 to MJ4. However, the PH ranges from 2.92 to 3.31 as sample MJ4 recorded the highest pH while MJ0 recorded the lowest. MJ0 was reported excellent in consistency, appearance (8.1±O.1.4), overall acceptability (8.1±O.1.3) and mouthfeel (7.4±1.3), compared to the rest of the samples.
