Physicochemical Properties and Consumer Preferences of Java Apple (Syzygium samarangense) Fruit Jelly

Abstract

Background: Java apple (Syzygium samarangense) is a tropical fruit characterized by its crisp texture and refreshing flavor. It is packed with essential micronutrients, such as calcium and potassium, making it a valuable part of a nutritious diet. Aim: This study aimed to formulate and evaluate the physicochemical properties, nutrient composition, and sensory qualities of Java apple-based fruit jellies. Study Design: Six jelly samples were developed applying different juice-to-sugar ratios, with steady pectin levels and protect through gamma radiation to avoid chemical preservatives. The samples were evaluate for pH, moisture content, °Brix (total soluble solids), protein, fat, and ash contents allowing standard protocols. Place and Duration of Study: The study conducted from January 2025 to April 2025 in Dhaka. Results and Discussion: The result showed that a slight increase in acidity (pH 3.93 to 3.80) and a persistently decrease in moisture content (33.5% to 32.0%) over the formulas, while °Brix was persistently at 66, ensuring sufficient sweetness and texture. Nutrient properties inevitably same within all samples, with low fat (0.4%), moderate protein (1.3%), and ash content (2.4%), suggesting lower nutrient content because of new formulas. Most of the data from a panel of 100 sensory evaluation panel members showed that samples with average moisture (almost 32.5%) and steady pH (3.82–3.83) were the most liked, particularly Samples 3 and 4, which offered the best flavor, taste, and appearance. The study focuses on how underutilized exotic fruits like S. samarangense can be used to make nutritious confections that meet the growing demand from consumers for processed meals that are natural, useful, and visually appealing. Conclusion: This study highlights the significance for developing sustainable, preservative-free, and nutritious jellies for the betterment of future generations of healthy individuals.