Functional Properties and Preparation of Diet Apricot Jam
- *Corresponding Author:
- Kamal T
Department of Agricultural Extension Education and Communication
Faculty of Rural Social sciences, The University of Agriculture Peshawar, Pakistan
E-mail: [email protected]
Received Date: May 23, 2015; Accepted Date: June 15, 2015; Published Date: June 22, 2015
Citation: Kamal T, Khan S, Riaz M, Safdar M (2015) Functional Properties and Preparation of Diet Apricot Jam. J Food Process Technol 6:475.doi: 10.4172/2157- 7110.1000475
Copyright: © 2015 Kamal T, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
This research was conducted to prepare apricot diet jam from the pulp of fresh mature apricots by using artificial sweeteners i.e. aspartame and saccharine. Apricots were washed with clean water to remove dust particles. After sorting and pitting, apricots were cut into two halves with the help of stainless steel knives and dipped in 0.1% citric acid solution to avoid browning. The pulp of apricots was extracted by using plumper. Apricot pulp was heated to get the desired consistency. Low heating was continued and brix were noted after every 20 minutes. At the end two different artificial sweeteners were used for the preparation of jam. Pectin with small amount of non nutritive sweeteners were dissolved separately and added to the mixture. Preservatives and color was added at the end of cooking. At 21° brix the product was poured into the jam bottles, already washed, cleaned, sterilized and without moisture. Bottles were caped and stored at ambient room temperature. After three days the samples were studied for their chemical characteristics. The parameter (i.e.) moisture, acidity, total soluble solids, ascorbic acid, pH, reducing sugar and non reducing sugar were determined in apricot diet jam. Physicochemically the mean values of the results were 3.69 pH, 0.66% total acidity, 6.54% vit. C (mg/100 g), 77.01% moisture, 21.3% TSS, 4.13% reducing sugars, and 9.2% non reducing sugars.