Technological, Chemical and Sensory Evaluation of Low Calorie Pear Jam Enhanced with Ginger and Cinnamon

Abstract

Low-calorie foods high in phytochemical compounds have recently received a lot of attention for their potential beneficial effects. This study was carried out in order to produce low-calorie pear jam utilizing fructose as a sweetener and enhancing the jam with ginger and cinnamon as enhancement. The jam samples were stored for 90 days before being tested physico-chemically (moisture, ash, pH, acidity, TSS, total sugars, reducing sugars, and ascorbic acid), phytochemically (total phenols and DPPH), and organoleptically (colour, taste, appearance, flavour, texture, and overall acceptability). During storage, a decrease was observed in moisture content (55.55 to 52.70%), ash content (4.135to 2.728%), pH (4.51 to 3.05), ascorbic acid content (18.47 to 14.37%) Non reducing sugars (12.79 to 8.86%) Total phenolic content (101.87 to 70.97 mg GAE/100 g) and Antioxidant activity (DPPH) (94.74 to 77.25%) while an increase was recorded in TSS (67.91to 70.07 °B), titratable acidity (0.59 to 0.72%), total sugars (32.62to 36.95%) and reducing sugars (19.93to 28.09%). The physico-chemical and sensory features of pear jam enhanced with ginger and cinnamon were significantly influenced (p˂0.05) by storage intervals, according to statistical analysis of jam samples.