Preparation and quality evaluation of mixed fruit jam made from natural and artificial sweetener

Abstract

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.

Keywords

• development
• jam
• stevia and sorbitol
• sweeteners