Skip to content
Research Article Open access CC BY 4.0

Comparative Study on the Proximate, Physicochemical and Sensory Properties of Jams from Selected Tropical Fruits Spiced with Ginger, Garlic and Turmeric

O. A. Adeoti, A. O. Alabi, E. O. Ogunjobi, O. O. Elutilo, S. O. Adeodokun

Asian Food Science Journal · pp. 86–99 · Published 18 Mar 2021

10.9734/afsj/2021/v20i330281

Abstract

Fruit jams were produced from watermelon, pineapple and apple spiced with ginger, garlic and turmeric using standard method. The sample treatments were WA (watermelon 100%), WAGI (watermelon 95% + ginger 5%), WAGA (watermelon 95% + garlic 5%), WATU (watermelon 95% + turmeric 5%), WAGGT (watermelon 95% + ginger 5% + garlic 5% + turmeric 5%), PI (pineapple 95%), PIGI (pineapple 95% + ginger 5%), PIGA (pineapple 95% + garlic 5%), PITU (pineapple 95% + turmeric 5%), PIGGT (pineapple 95% + ginger 5% + garlic 5% + turmeric 5%), AP (apple 95%), APGI (apple 95% + ginger 5%), APGA (apple 95% + garlic 5%), APTU (apple 95% + turmeric 5%) and APGGT (apple 95% + ginger 5% + garlic 5% + turmeric 5%). The proximate, physicochemical (pH, total soluble solid, titratable acidity), antioxidant and sensory characteristics of the jams were determined using standard analytical procedures. The protein content of the sample ranged from 0.50 to 7.16% for reference sample (CNTP) and watermelon-garlic jam (WAGA). The fat and ash contents of the samples ranged from 0.21 to 2.55% and 1.03 to 4.38% for pineapple jam (PA) and reference sample (CNTP) respectively. The fibre content was 0.11% for reference sample (CNTP) and 1.90% for and watermelon-garlic jam (WAGA). The pH of the jams ranged from 3.10 to 3.50 for reference sample (CNTP) and apple-ginger-garlic-tumeric jam (APGGT) while total soluble solid and titratable acidity ranged from 50.00 and 69.80 °brix for pineapple-ginger-garlic-tumeric (PIGGT) and reference sample (CNTP) and 1.13 and 1.40 g/ml for CNTP and PIGA respectively. The TSS/TTA was 37.92 to 61.22 for PIGA and CNTP. The antioxidant activity of the sample was 25.45% for CNTP and 50.67% for PIGI while the total phenolic contents was 0.10 mmGAE/100 g and 0.28 mmGAE/100 g for CNTP and PIGI. The sensory values for the color ranged from 4.30 and 7.85 for WAGGT and PIGI while the taste ranged from 6.10 and 7.80 for APTU and PIGI. The overall acceptability ranged from 5.89 and 7.88 for CNTP and PIGI. Fruit jams spiced with ginger, garlic and turmeric was highly nutritious, however the pineapple-ginger jam showed a very high nutrient and bioactive components which make it to be a functional, healthy and immune booster foods for both children and adult alike.

Treatments reference sample total soluble solid titratable acidity color

References (24)

  1. 1 Chemical compositional characterization of some apple cultivars [DOI]
  2. 2 Total phenolics, flavonoids and antioxidant activity of tropical fruit pineapple [DOI]
  3. 3 Adding value to hard date (Phoenix dactylifera L.): Compositional, functional and sensory characteristics of date jam [DOI]
  4. 4 Identification and quantification of antioxidants in Fructus lycii [DOI]
  5. 5 Understanding Nutrition [DOI]
  6. 6 Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour [DOI]
  7. 7 The cardiovascular health benefits of apples: Whole fruit vs. isolated compounds [DOI]
  8. 8 Effects of Extraction and Processing Methods on Antioxidant Compound Contents and Radical Scavenging Activities of Laver (Porphyra tenera) [DOI]
  9. 9 Nutrition Through the Life Cycle [DOI]
  10. 10 African Journal of Food Science and Technology [DOI]
  11. 11 Carotenoids Contents from Various Sources and Their Potential Health Applications [DOI]
  12. 12 Foods :facts and principles
  13. 13 The nutritional composition of fruit jams in the Malaysian market [DOI]
  14. 14 Antibacterial activity of aqueous and ethanolic extracts of garlic, cinnamon and turmeric against escherichia coli ATCC 25922 and bacillus subtilis DSM 3256.
  15. 15 Distribution of phenolic compounds and antioxidant capacity in apples tissues during ripening [DOI]
  16. 16 Antioxidant activity of garlic using conventional extraction and in vitro gastrointestinal digestion [DOI]
  17. 17 Analysis of phenolics in the peel and pulp of wild apples (Malus sylvestris (L.) Mill.) [DOI]
  18. 18 Optimization of extraction parameters of phenolic compounds from Algerian fresh table grapes, (Vitis vinifera).
  19. 19 Comparison of two jam making methods to preserve the quality of colored carrots [DOI]
  20. 20 COMPARATIVE CONSUMER AND PHYSICOCHEMICAL ANALYSIS OF DEL MONTE HAWAI`I GOLD AND SMOOTH CAYENNE PINEAPPLE CULTIVARS [DOI]
  21. 21 Dose-dependent effect in the inhibition of oxidative stress and anticlastogenic potential of ginger in STZ induced diabetic rats [DOI]
  22. 22 The concentration of trans-lycopene in postharvest watermelon: An evaluation of analytical data obtained by direct methods [DOI]
  23. 23 International Food Research Journal [DOI]
  24. 24 International Journal of Nutrition and Food Sciences [DOI]

Cited by 1

Nigeria Root Vegetables: Production, Utilization, Breeding, Biotechnology and Constraints

Emmanuel O. Ajayi, Pamela E. Akin-Idowu, Olaide R. Aderibigbe · Advances in Root Vegetables Research · 2023

Related research

Article metrics

Real usage data collected on this platform.

0

Page views

0

PDF downloads

0

Outbound clicks

1

Citations

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

No views recorded yet.

Traffic sources

Referring site, by host.

No traffic recorded yet.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.