International Journal of Food Science and Nutrition

ISSN: 2455-4898

Vol. 3, Issue 4 (2018)

Development, evaluation and optimization of Ber (Ziziphus mauritiana Lam.) based Kiwifruit jam

Author(s): Abdul Mateen, G Phanikumar
Abstract: Response surface methodology (RSM) was used for the development and optimization of ber based kiwifruit jam, where the effect of kiwifruit pulp (90-100g/100g), lyophilized pulp (5-15g/100g) and sugar (50-65g/100g) on the various responses like sensory, total soluble solids, polyphenolic content, antioxidant activity and energy is studied. The physical chemical characteristics of mixed fruit jam is also determined. The optimum conditions obtained from response surfaces analysis was 100g kiwifruit pulp, 15g lyophilized ber and 65g sugar per 100 g. under these optimal conditions, the sensory score of 6.74 (9 point hedonic scale), total polyphenol of 14.87mg/100g, antioxidant capacity of IC50 value 36.16 mg/ml and high energy of 187.88 kCal/100g was obtained. The optimized mixed fruit jam was having a good antioxidant capacity that is helpful for those who are having a problem of motion sickness or sea sickness. The antioxidant rich jam can able to control these kind of stresses.
Pages: 99-106  |  1203 Views  764 Downloads
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