Preparation and Quality Evaluation of Nutritionally Enriched Jam Made from Blends of Indian Blackberry and Other Fruits

Figures & data

Table 1. Physico-chemical properties of jam.

Parameter	Control jam	Sample 1	Sample 2
TSS (° Brix)	66.67 ± 0.28^a	64.67 ± 0.76^a	65.17 ± 0.50^b
pH	2.93 ± 0.03^a	3.01 ± 0.25^b	2.95 ± 0.03^a
L*	8.32 ± 0.03^a	7.39 ± 0.01^b	12.37 ± 0.18^c
a*	20.13 ± 0.04^a	18.02 ± 0.01^b	18.67 ± 0.20^c
b*	−2.09 ± 0.04^a	−1.49 ± 0.05^b	−1.63 ± 0.01^c
Chroma (c*)	20.27 ± 0.04^a	18.23 ± 0.10^b	18.74 ± 0.20^c
Hue angle (h°)	−4.23 ± 0.14^a	−6.59 ± 0.12^b	−4.98 ± 0.03^c
Titratable acidity as malic acid (%)	1.00 ± 0.70^a	1.64 ± 0.05^a	1.04 ± 0.15^a
Antioxidants (%)	39.15 ± 0.52^a	45.97 ± 1.03^b	46.75 ± 0.67^b
Moisture content (%wb)	28.79 ± 0.24^a	31.24 ± 2.17^a	35.89 ± 4.20^b
HMF (mg/100 g sample)	0.62 ± 0.02^a	0.46 ± 0.06^a	0.38 ± 0.04^a
Tartaric acid (mg/100 g sample)	20.23 ± 0.03^a	25.28 ± 0.02^b	26.24 ± 0.02^c
Ascorbic acid (mg/100 g sample)	0.04 ± 0.01^a	0.02 ± 0.01^b	0.08 ± 0.01^c
Lactic acid (mg/100 g sample)	13.79 ± 0.02^a	11.02 ± 0.01^b	23.95 ± 0.01^c
Citric acid (mg/100 g sample)	Negligible	Negligible	Negligible

Values in a column with different alphabets are significantly different (p < 0.05).

Control jam: jam made from jamun pulp only; Sample 1: jam made from apple and jamun pulp in the ratio of 1:4; Sample 2: jam made from kiwifruit and jamun pulp in the ratio of 1:4.

Table 2. Nutritional and mineral analysis of jam.

Parameter	Control jam	Sample 1	Sample 2
Ash content (%)	0.29 ± 0.04^a	0.26 ± 0.16^a	0.37 ± 0.02^a
Protein content (%)	2.12 ± 0.01^a	1.55 ± 0.01^b	2.84 ± 0.02^c
Fat (%)	1.28 ± 0.01^a	1.45 ± 0.02^b	1.35 ± 0.01^c
Crude fibre (%)	0.44 ± 0.01^a	0.79 ± 0.01^b	1.61 ± 0.01^c
Carbohydrates (%)	67.08 ± 0.10^a	64.71 ± 0.47^b	57.94 ± 0.85^c
Energy value (kcal/100 g)	289.20 ± 0.03^a	279.67 ± 0.12^b	258.49 ± 0.21^c
Total phenols (mg GAE/g)	5.31 ± 0.01^a	3.28 ± 0.01^b	5.48 ± 0.01^c
Calcium (ppm)	34.75 ± 0.01^a	28.25 ± 0.01^b	36.95 ± 0.02^c
Iron (ppm)	10.40 ± 0.01^a	8.29 ± 0.01^b	11.12 ± 0.01^c
Potassium (ppm)	64.38 ± 0.01^a	100.49 ± 0.01^b	138.53 ± 0.01^c
Sodium (ppm)	2.56 ± 0.01^a	1.52 ± 0.01^b	1.91 ± 0.01^c
Magnesium (ppm)	20.31 ± 0.01^a	15.42 ± 0.01^b	26.14 ± 0.01^c
Zinc (ppm)	1.23 ± 0.01^a	1.26 ± 0.01^b	1.43 ± 0.01^c

GAE = gallic acid equivalent.

Values in a column with different alphabets are significantly different (p < 0.05).

Control jam: jam made from jamun pulp only; Sample 1: jam made from apple and jamun pulp in the ratio of 1:4; Sample 2: jam made from kiwifruit and jamun pulp in the ratio of 1:4.

Table 3. Texture analysis of jam.

Parameter	Control jam	Sample 1	Sample 2
Gel strength F3 (N)	1.67 ± 0.01^a	2.63 ± 0.01^b	2.18 ± 0.01^c
Rupture force FR (N)	2.09 ± 0.01^a	5.89 ± 0.04^b	2.73 ± 0.01^c
Gel brittleness D (m)	10.30 ± 0.60^a	19.70 ± 0.50^b	30.00 ± 0.10^c
F60 (N)	4.76 ± 0.01^a	11.47 ± 0.01^b	5.27 ± 0.01^c
Energy (J)	0.03 ± 0.01^a	0.02 ± 0.01^b	0.04 ± 0.01^c

Values in a column with different alphabets are significantly different (p < 0.05).

Control jam: jam made from jamun pulp only; Sample 1: jam made from apple and jamun pulp in the ratio of 1:4; Sample 2: jam made from kiwifruit and jamun pulp in the ratio of 1:4.

Figure 1. Comparative study for sensory evaluation. Control jam: jam made from jamun pulp only; Sample 1: jam made from apple and jamun pulp in the ratio of 1:4; Sample 2: jam made from kiwifruit and jamun pulp in the ratio of 1:4.