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Received: 9 March 2024
|
Revised: 4 June 2024
|
Accepted: 27 October 2024
DOI: 10.1002/efd2.70022
RESEARCH ARTICLE
Preparation and quality evaluation of mixed fruit jam made from
natural and artificial sweetener
Muhammad Haroon
1
|Imran Khan
1
|Afaf Ejaz
2
|Muhammad Afzaal
2
|
Farhan Saeed
2
|Muhammad Umar Farooq
2
|Maryam Ehsan
2
|Faiyaz Ahmed
3
|
Noor Akram
4
|Gebremichael Gebremedhin Hailu
5
1
Department of Food Science and Technology,
University of Haripur, Khyber, Pakhtunkhwa,
Pakistan
2
Department of Food Science, Government
College University Faisalabad, Pakistan
3
Department of Basic Health Sciences, College
of Applied Medical Sciences, Qassim
University, Buraydah, Saudi Arabia
4
Food Safety & Biotechnology Lab,
Department of Food Science, Government
College University Faisalabad, Pakistan
5
Food Technology and Process Engineering,
Oda Bultum University, Chiro, Ethiopia
Correspondence
Gebremichael Gebremedhin Hailu, Food
Technology and Process Engineering, Oda
Bultum University, Chiro, Ethiopia.
Email: mikialejr@gmail.com
Muhammad Afzaal, Department of Food
Science, Government College University
Faisalabad, Pakistan.
Email: muhammadafzaal@gcuf.edu.pk
Abstract
In this study nutritionally enriched apple and date jam was developed by repla-
cing sugar with natural and artificial sweeteners stevia and sorbitol. Three dif-
ferent types of samples were prepared. Sample T
1
was prepared by using stevia as
a sweetener agent. Sample T
2
was prepared by using sorbitol as a sweetener agent.
Sample T
3
was prepared by using a mixture of stevia and sorbitol as sweetener
agents. Standard apple jam was used as a control sample labeled as T
4
and was
used for comparison analysis. The developed product was analyzed by physio-
chemical analysis and sensory evaluation. Microbial analysis was done to study
the shelf life study of the developed product. The study showed that stevia and
sorbitol could be used for jam preparation. Sample T
3
also showed intermediate
values of acidity and pH as 4.14 and 1.90, respectively, moreover, total soluble
solids (TSS) was observed as 65.16 °Brix, T
3
also showed an intermediate level of
energy values. Sample T
3
having sorbitol and stevia sweetener agents had the
highest rate of overall acceptability. Storage studies of all samples show that with
the passage of time all sensory characteristics of all treatments decreased.
KEYWORDS
development, jam, stevia and sorbitol, sweeteners
1|INTRODUCTION
Fruits have typically played an essential part in human
nutrition. Some people pay special attention to certain
fruits in their meals because of their religious beliefs.
Muslims around the world quickly end Ramadan by
eating dates to uphold their metaphysical laws (Elleuch
et al., 2008). Therefore, the nutritional advantages of fruit
in enhancing population health cannot be overstated. As a
consequence, a scientific study has been undertaken on the
fruit's bioactivity, nutritional value, and health advantages
(Chandrasekaran & Bahkali, 2013).
One of the first palm species to be cultivated was the
Phoenix dactylifera L or date palm, with environmental,
economic, and nutritional advantages. It is a delicious
berry that contains over 50% sugar and is a member of the
areca (Palmae) family (Zhang et al., 2017). North Africa
and the Middle East are major exporters of date products
and producers of dates, which are an important crop
(Falade & Abbo, 2007). Dates contain a lot of carbohy-
drates, with more than 80% of the dry matter consisting of
sucrose, maltose, glucose, and fructose. Compared to the
important amino acids found in dates are also considered
being abundant. The body requires these amino acids,
which include histidine and arginine, to function properly
(Martin‐Sanchez et al., 2013). Conversely, dates are less
unsaturated than regular olive oil. Because of its potential
to decrease blood cholesterol levels, excellent oxidative
stability, ability to prevent a range of cardiovascular
conditions, and low saturation, oleic acid is regarded as
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https://doi.org/10.1002/efd2.70022
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one of the most significant unsaturated fatty acids in
traditional diet (Tahraoui et al., 2007).
Eating a food abundant in fruits and vegetables has
been shown to reduce peroxidation and delay the ageing
process. There are several beneficial antioxidants found
in fresh produce. These results have led the nutritionist to
advocate for a daily intake of at least five portions of
fruit and vegetable (Leontowicz et al., 2001). Apples have
been demonstrated to lower cancer risk, particularly lung
cancer, in a number of studies (Aprikian et al., 2003).
Studies have shown that eating apples regularly reduces
the chance of developing cardiovascular disease(Wiersma
et al., 2007). Eating apples may help lower your risk of
getting diabetes, cardiovascular disease, cancer, and
asthma. Apples also contain polyphenols, which have
anti‐inflammatory properties. An increased consumption
of quercetin, which is an important component found in
apple peels, was also connected with a reduced risk of
acquiring type 2 diabetes (Dupont et al., 2002).
Jam is a medium moisture food used widely globally,
jams are usually prepared when fruit pulp is boiled with
sugar (sucrose), pectin, acid, and other additives (like
preservatives, colorants, and flavoring ingredients) that is,
it forms a gel as texture large enough to hold the fruit
itself. However, the majority of the sweeteners that are
used in the production of jams are cane sugar. Consuming
an excessive amount of sugar has been associated with a
variety of adverse health effects, including hypertension,
diabetes, obesity, and cardiovascular disease. Therefore,
the use of sweeteners as an alternative for sucrose has been
studied (Alizadeh, 2014). Now a day's consumer accep-
tance for organic sweeteners has been increased and they
are used as an alternative of sugar (Alshwaimi
et al., 2019). Due to their different mechanisms of action,
stevia and sorbitol have recently gained popularity as
natural no‐calorie sweeteners and are now considered as
the main natural alternatives to sucrose. Stevia and sor-
bitol have many health benefits, including lowering blood
sugar, lowering blood pressure, and being non‐cariogenic.
They are cardio‐tonic because they regulate, balance, and
strengthen the heart, as well as have antibacterial prop-
erties. They may also have effects on glucose metabolism
and kidney function (Sutwal et al., 2019).
Stevia rebaudiana is a small perennial with oppositely
oriented sessile leaves that may reach a height of 0.65m.
Stevia species contain a variety of sweetening chemicals, of
which stevioside is the sweetest. Just like other vegetable
crops stevia can also be grown in garden, it is a sub-
tropical and semihumid plant. The main sweet component
of stevia, stevioside, was found in concentrations as low as
24 mg/mL, indicating that it is sweet (Kim et al., 2019).
Sorbitol, also referred to as glucitol, is a sugar alcohol
with a pleasant flavor that degrades slowly in the body. It
is made by reducing glucose and converting aldehyde
groups into hydroxyl groups. Sorbitol is a sugar substi-
tute. It may be listed as an inactive ingredient in some
meals and products. Sorbitol is approximately 60%
sweeter than sucrose (sugar) (Becker et al., 2020). In this
study, stevia and sorbitol were used as a substitute for
sugar to create a nutrient‐dense, low‐calorie apple and
date jam. Furthermore, the prepared jam was assessed in
terms of p[ysico‐chemical properties and a shelf life study
was performed.
2|METHODOLOGY
2.1 |Collection of raw material
The dates (P. dactylifera) of variety “Mazafati”was
purchased from date farm Jhang city. The apple (Malus
domestica) of variety golden super was purchased from
Swat city and stevia purchased from the National
Agricultural Research Centre (NARC) Islamabad. All
raw material was purchased fresh from the local markets.
2.2 |Formulation of jam
Three different samples (T
1
,T
2,
and T
3
) were prepared by
using different amount of stevia and sorbitol. The detailed
formulation of all the samples is given in Table 1.
2.3 |Product development
The product was developed by following the method (Lal
et al., 1960). Apple and dates were washed with clean
water and then cut down into pieces with the help of a
sharp knife. Pits and seeds were removed from dates and
apples respectively. Both fruits were blended with the
help of a blender and fruit pulp was gained. The fruit
pulp was then cooked at 80°C for 5 min. Then weighed
stevia, sorbitol, sodium benzoate (1 g), and pectin (1 g)
were added into the mixture. The mixture was combined
well and cooked for 2 min. The Brix of the mixture was
TABLE 1 Formulation of all the samples of 100 g jam.
T
1
T
2
T
3
T
4
Ingredients (Stevia, g) Sorbitol, g)
(Stevia
+sorbitol, g) (Control, g)
Apple 30 30 30 45
Date 15 15 15 ‐‐
Stevia 0.30–0.5 ‐‐ 0.2 ‐‐
Sorbitol 0 40–50 20–30 ‐‐
Sugar ‐‐ ‐‐ ‐‐ 45
Citric acid 0.5 0.5 0.5 0.5
Pectin 0.90–1 0.90–1 0.90–1 0.70–0.90
Sodium
benzoate
11 1 1
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PREPARATION AND EVALUATION OF MIXED FRUIT JAM
checked by using a digital Refractometer. When the Brix
was maintained at 65° Bx then citric acid (0.5 g) was
added into jam and jam was prepared and filled into
sterilized bottles and stored at 25°C.
2.4 |Storage of jam
Glass bottles were cleaned and sterilized properly. Then
the hot jam was filled into the bottles. Then jam bottle
was labeled and stored at room temperature (25°C).
2.5 |Physiochemical analysis
2.5.1 |pH
All samples (T
1
,T
2
,T
3
, and T
4
) were analyzed for pH
using the AOAC (2011) technique. With the use of a pH
meter, the pH analysis was conducted. A sample of
10 mL was prepared. The pH meter's electrodes were
washed with distilled water. The pH meter was then
calibrated using a buffer solution. After standardization,
the pH meter's electrode was immersed in the sample.
When the pH meter's reading becomes stable, the pH
value of the sample is recorded.
2.5.2 |Titratable acidity (%)
The titratable acidity of samples (T
1
,T
2
,T
3
, and T
4
) was
determined by AOAC (2011). A 10 g sample was pre-
pared. The sample was then placed in the beaker. Then
10 mL of distilled water was added to the sample. Then
four drops of phenolphthalein were added as an indica-
tor. Then the sample was titrated with 0.1 M NaOH
solution. The volume of NaOH solution used provides
the value of titratable acidity.
2.5.3 |Total soluble solids (%)
The total soluble solid of all samples (T
1
,T
2
,T
3
, and T
4
)
was done by AOAC (2012). Digital refractometer was
used for analysis. The surface of the refractometer prism
was cleaned and dried. Then a small amount of the
sample was placed on the prism surface. A proper
direction of light was used, and the eyepiece provides the
value of total soluble solids in Brix.
2.6 |Shelf life study
2.6.1 |Yeast and mold (CFU/g)
Jam was tested for yeast and mold count by following
the method of (Makanjuola and Alokun (2019). Exactly
9 mL of distilled water was pipetted into 10 tubes, each
of which was sanitized in an autoclave before being
filled with potato dextrose agar. Once the pouring was
finished, Petri dishes were swirled and given time to set.
A few colonies were counted after the hardened agar
was incubated at 37°C for 3–5 days in an inverted
configuration.
2.6.2 |Total plate count (CFU/g)
Total plate count of microorganisms in the jam was
determined by following the method of Makanjuola and
Alokun (2019). The media nutrient agar was prepared
by weighing 7 g and dissolving it in 250 mL of distilled
water. It was then sterilized in the oven and allowed to
cool to 450°C. The serial dilution of the four samples
was carried out by pipetting 1 mL of each sample into a
test tube that was already measured 9 mL diluted water
and labeled 10
1
–10
5
. This was done to prevent con-
tamination. Each plate was promptly covered after
aseptically transferring 1 mL from 10
4
of each sample
onto a sterile Petri dish. Following a gentle rotation to
ensure that the inoculums were well distributed
throughout the media and to allow for solidification,
20 mL of the cooled, molten agar was added to the Petri
dish. The plate was then inverted and incubated at
300°C for 48 h.
2.7 |Sensory evaluation
The sensory assay of all samples T
1
,T
2,
T
3
,andT
4
was
performed by following the method of Lawless and
Heymann (2010). The evaluation was conducted by a
panelist team to understand how the addition of stevia
or sorbitol affects the quality of the jam. All samples
were evaluated under white fluorescent light at room
temperature. The random code was used to encode
each type of sample. The panelist team received the
sample in random order and was asked to rate their
appearance color, taste, flavor, texture, and overall
acceptability. Nine‐point hedonic scale (9 = like very
much, 1 = dislike very much) was used for sensory
evaluation.
2.8 |Statistical analysis
Multiple comparison tests were conducted using
the Tukey test for comparison (Natthaporn Chatch-
avanthatri et al., 2019). The application of standard
deviation and analysis of variance (ANOVA) under
complete randomized design (CRD) with honestly
significant difference (HSD) at p<0.05 using
statistic software version 8.1 will be used to evaluate
the data.
HAROON ET AL.
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3|RESULTS AND DISCUSSION
3.1 |Physiochemical analysis
3.1.1 |pH
The pH scale is used to define the acidity of a food
product. As an example, acidic products have a lower pH,
whereas basic products have a higher pH. The pH of jam is
a crucial aspect in its formulation and stabilization; it aids
in the development of an optimal gel and taste. Low pH in
food products inhibits microbial growth and hence im-
proves shelf life, whereas higher pH values reduce shelf life
leading to microbial decomposition of jam (Afoakwa
et al., 2006). The pH values for all formulations and
control are shown in Table 2. The highest pH value was
found for formulation T
1
with 4.19 followed by T3 with
4.09 and show a significant difference between T
1
and T
3
(p< .05). The lowest pH was found for control with 3.15
followed by formulation T
2
with a pH of 4.09. The pH
trend may be linked to pectin body hydrolysis and the
generation of acidic chemicals during the breakdown of
sugar contents (Khan et al., 2020). The results were in
accordance with Makanjuola and Alokun (2019)who
showed that apple jam with addition of different percent-
ages of date and orange has a pH range of 3.14–3.52 and
also resembles with Muhammad et al. (2008) who revealed
that pH values of diet apple jam ranges from 4.6 to 2.72.
3.1.2 |Titratable acidity (%)
The quantity of organic acids in food that has a direct
influence on jam taste, color, stability, and quality is referred
to as titratable acidity. Titratable acidity is linked with
the pH and moisture level of jam. When pH increased
the titratability decreased while the decreased ratio of pH
increased the titratable (Ishiwu & Oluka, 2004). The titrat-
able acidity for all the formulations and control are shown
in Table 2. The highest titratable acidity value was found for
formulation T
3
with 1.90% followed by formulation T
2
with
1.83%. No significant difference was observed between
formulation T
2
and T
3
(p> 0.05). In the current study, the
lowest titratable acidity was found for formulation T
1
with
1.20% followed by control with 1.36% and shows a signifi-
cant difference between formulation T
1
and control
(p< 0.05). This rise in acidity could be caused by the pro-
duction of organic acids as a result of polysaccharide deg-
radation and pectic body breakdown. These findings were in
accordance with those of Shah and Naz (2015) who dis-
covered a rising trend in the acidity of apple and olive
blended jam. The high acidity % can also be varied
depending upon the ripening stages of fruit varieties. This
could also be attributed to the difference in ripening stages.
According to Umer et al. (2022), grapes have a titratable
acidity of 0.38% and 0.36% of black and green grape vari-
eties. The results were also in accordance with Makanjuola
and Alokun (2019), who revealed that apple jam with the
addition of different % of date and orange has a titratable
acidity range of 0.6%–0.68%.
3.1.3 |Total soluble solids (°Brix)
Total soluble solids refer to the Index of sweetness. TSS is
dependent on the maturity index of the fruit as well as
growing condition. It is a significant element in jam that
aids in the preservation of the jam's shelf life. The TSS
results for all the formulations and control are shown in
Table 2. The highest TSS was found for control with 66.6
°Brix, followed by formulation T
3
with 65.5 °Brix and the
lowest TSS was found for formulation T
1
56.6 °Brix. The
change in TSS among the control and other jams is
attributable to the presence of sugar in the jam, which
includes both natural and added sugar. Sugar lowers the
amount of moisture for microbial development, hence im-
proving the product's shelf life. Sugar leads to soluble solids,
which is necessary for the physical and chemical features of
pectin gelation. The higher total soluble content of all
samples might be related to the exchange of insoluble
polysaccharide to soluble disaccharide in the presence of
acid (Hussain et al., 2008). The results were in agreement
with another study Makanjuola and Alokun (2019) revealed
that apple jam with the addition of different percentages of
date and orange had TSS range of 43 °Brix ‐51 °Brix. Ac-
cording to previous studies, the TSS in strawberry and
black‐plum jam ranged from 66.12 °Brix to 68.8 °Brix
(Aslam et al., 2019;Khanetal.,2012).
3.2 |Shelf life
3.2.1 |Yeast and mold count (CFU/g)
As a result of metabolic activity, different types of microbes
have various effects on food, developing a wide range of
variations to the food's attributes. A fruit jam's shelf life is
precisely associated with the moisture and microbes present
TABLE 2 Effect of stevia and sorbitol sweeteners on jam during
storage of 60 days on physiochemical analysis.
Treatments pH
Titratable
acidity %
Total soluble
solids (°Brix)
T
1
4.17 ± 0.02
a
1.20 ± 0.20
c
56.66 ± 0.57
c
T
2
4.09 ± 0.01
b
1.83 ± 0.28
ab
63.00 ± 0
b
T
3
4.14 ± 0.15
a
1.90 ± 0.10
a
65.16 ± 0.28
a
T
4
(control) 3.15 ± 0.15
c
1.36 ± 0.15
bc
66.66 ± 1.15
a
Note: Values are mean ± Standard deviation of three replications. Tukey's
multiple comparison test was used to evaluate all of the data. The mean values in
the same column with the same letters are not statistically different (p> 0.05).
Abbreviations: T
1
, stevia added date apple jam, T
2
, sorbitol added date apple jam,
T
3
, stevia + sorbitol added date apple jam; T
4
, control jam (apple jam).
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PREPARATION AND EVALUATION OF MIXED FRUIT JAM
in the jam. It is essential to reduce the yeast and mold count
to enhance storage capabilities. Because of the sensitivity of
the newly produced product to microbial contamination,
microbial analysis was crucial throughout the storage
phase. The yeast and mold results for all formulations and
control are shown in Table 3. The Highest number of yeast
andmoldwereobservedintheT
1
ranged from 5.14 to
9.40 CFU/g while the lowest number of yeast and mold was
found in the T
3
from 3.27 to 8.81 CFU/g. T
2
and T
4
had
yeast and mold count of 7.19–10.03 and 4.24–6.81 CFU/g,
respectively, during storage of 60 days. The difference in
yeast levels might be attributed to the high low pH and
the vigorous heat application required in jam‐making.
The increase in yeast mold count of treatments during
the storage maybe due to the storage temperature
which ultimately increases the moisture content and so
increases microbial growth (Makanjuola & Alokun, 2019).
Makanjuola and Alokun (2019)revealedthattherewould
be an increase in yeast and mold during the storage
activity. However, the increase in yeast and mold growth
was within an acceptable limit of 10.33 CFU/g. These
findings were in agreement with Sutwal et al. (2019); yeast
and mold ranged from 1 to 8 CFU/g in apple jam.
3.2.2 |Total plate count (CFU/g)
When it comes to the long‐term sustainability of newly
created items, microbial analysis is crucial. How long a
product will be considered safe and stable is estimated. Total
plate count is also particularly important to assess the shelf
life of the food material. Preferably,theremustbeminimum
colonies of bacteria and fungi in the manufactured goods.
Food product with more total plate count has less shelf life.
Jam made from the addition of different natural (stevia) and
artificial (sorbitol) sweeteners showed considerable differ-
ences in total plate count. Total plate count increases with
the passage of days. The total plate count results for all the
formulations and controls are shown in Table 4.Inthe
present study, total plate count ranges from 3.27 to 10.03
CFU/g. The highest TPC was found for formulation T
2
(7.19–10.03 CFU/g) whereas formulation T
3
(3.27–7.21
CFU/g) shows the least number of viable counts as com-
pared to other formulations and controls. However, the T
1
(5.12–9.49 CFU/g) shows an approximately similar viable
count as per the control T
4
(4.23–8.05 CFU/g). Fruit jams
are susceptible to microbial deterioration due to intermedi-
atehumiditylevelsofupto40%.Jamsareprocesseditems
with low water activity (up to 0.86), which prevent the bulk
of microorganisms from developing (Aslam et al., 2019).
The variation and increase in total plate count of other
treatments during the storage due to the storage tempera-
ture which ultimately increasesthemoisturecontentandso
increases microbial growth (Sutwal et al., 2019). These
findings are in agreement with Sutwal et al. (2019), who
revealed 1–11.05 CFU/g in storage.
3.3 |Sensory evaluation
Sensory evaluation of all samples of prepared jam was
performed through 9 hedonics scale by student at the
TABLE 3 Effect of stevia and sorbitol sweeteners on jam during storage of 60 days on yeast and mold (CFU/g).
Treatments
Storage (days)
0th 15th 30th 45th 60th
T
1
5.14 ± 0.02
Ca
7.12 ± 0.02
Cb
8.14 ± 0.04
Cc
8.51 ± 0.01
Cd
9.40 ± 0.01
Ce
T
2
7.19 ± 0.01
Da
8.13 ± 0.02
Db
9.94 ± 0.04
Dd
9.12 ± 0.02
Dc
10.03 ± 0.03
Ce
T
3
3.27 ± 0.02
Aa
4.36 ± 0.02
Ab
5.17 ± 0.06
Ac
6.05 ± 0.03
Ad
6.81 ± 0.05
Be
T
4
4.24 ± 0.04
Ba
5.39 ± 0.02
Bb
6.51 ± 0.01
Bc
7.14 ± 0.01
Bd
8.07 ± 0.07
Ae
Note: Values are mean ± standard deviation of three replications. The mean values in the same row with different lowercase letters are statistically different at p< 0.05.
Abbreviations: T
1
, stevia added date apple jam, T
2
, sorbitol added date apple jam, T
3
, stevia + sorbitol added date apple jam; T
4
, control jam (apple jam).
TABLE 4 Effect of stevia and sorbitol sweeteners on jam during storage of 60 days on total plate count (CFU/g).
Treatments
Storage (Days)
0th 15th 30th 45th 60th
T
1
5.12 ± 0.02
Ca
7.10 ± 0.02
Cb
8.14 ± 0.04
Cc
8.51 ± 0.01
Cd
9.49 ± 0.01
Ce
T
2
7.19 ± 0.01
De
8.12 ± 0.02
Db
9.13 ± 0.02
Dc
9.85 ± 0.05
Dd
10.03 ± 0.03
De
T
3
3.27 ± 0.01
Aa
4.36 ± 0.02
Ab
5.20 ± 0.02
Ac
6.90 ± 0.01
Ad
7.21 ± 0.04
Ae
T
4
4.23 ± 0.01
Ba
5.42 ± 0.01
Bb
6.51 ± 0.01
Bc
7.14 ± 0.01
Bd
8.05 ± 0.04
Be
Note: Values are mean ±Standard deviation of three replications. The mean values in the same row with different lowercase letters are statistically different at p< 0.05.
Abbreviations: T
1
, stevia added date apple jam, T
2
, sorbitol added date apple jam, T
3
, stevia + sorbitol added date apple jam; T
4
, control jam (apple jam).
HAROON ET AL.
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University of Haripur. Panelists were male (50%) and
female (50%).
3.3.1 |Color
Color is often described by the color groups (red, blue,
yellow, green, and orange) and how well a product is
accepted by the market demand. The presence of four dif-
ferent types of pigments, including flavonoids, chlorophyll,
and carotenoids, is what gives plants their color. The color
of a product as well as important quality factors might
influence its acceptability. The food items may almost
always be chosen by customers based on the source of
color. On the other hand, discoloration is the term for any
products acceptance when it is rejected (Shinwari &
Rao, 2018). The color of date apple jam with different
ratios of stevia and sorbitol and control are shown in
Figure 1. All the samples were analyzed at initial (0‐day)
storage intervals and decreasing ratios were observed in
colorduring60daysofstorage.Thecolorscoreforadate
apple jam at initial days were 7.33, 7.33, 8 and 8.00, which
decreased to 5.66, 5.66, 6.33 and 7.33 from T
1
to T
4
,
respectively, during storage. The highest color score was
noted in T
4
as compared to T
1
,T
2
and T
3
.Themaximum
mean value was observed in treatment T
3
(7.33) while
minimum value was noted in treatment T
2
(5.33). The
statistical analysis showed that throughout the storage
period treatments and storage intervals had a non-
significant (p> 0.05) effect on the color of date apple jam.
Thedecreaseinallsamplesofjammaybeattributeddueto
browning of color. The browning of color might be due to
caramelization and nonenzymatic oxidation of polyphenols
during storage (Muhammad et al., 2008). These results were
in agreement with Shah and Naz (2015)whoobservedthe
effect of storage on apple jam during storage.
3.3.2 |Taste
Taste is a form of experience that occurs in the mouth
when food particles interact with taste receptor cells
found in taste buds in the oral cavity. So, we may say
that taste is the sense that the tongue experiences. There
are five main taste that makes up taste profile: umami,
sweet, sour, salty, and bitter. Umami is a flavor that is
connected to the salts of amino acids and nucleotides
(Yamaguchi & Ninomiya, 2000). The average score of
taste for all samples of jams T
1
,T
2
,T
3
and T
4
having
stevia, sorbitol and mixture of stevia and sorbitol as
sweetener agents, respectively, was varied between 7 and
8 and is shown in Figure 2. All treatments were evaluated
at initial day to final day storage of 60 days, showing the
decreasing values from 7.33, 7.66, 8.33 and 8.66 to 5.66,
FIGURE 1 Effect of stevia and sorbitol sweeteners on color of jam during storage. T
1
, stevia added date apple jam, T
2
, sorbitol added date apple
jam, T
3
, stevia + sorbitol added date apple jam, T
4
, control (apple jam).
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PREPARATION AND EVALUATION OF MIXED FRUIT JAM
6.33, 7.33 and 7.33, respectively. The highest mean value
was noted in treatment T (8.66) while minimum value
was noted in treatment T
1
(5.66). A lower taste rating
might be the result of changes in acidity, pH, and sugar
content brought on by the deterioration of different
components over storage period. These observations are
in accordance with the findings by Shah and Naz (2015),
who showed a decrease in the taste of jam formulation
using apple and olive. The same result is found in the
production of sapota jam by Relekar et al. (2011).
3.3.3 |Texture
Food texture is a significant sensory evaluator of food
quality and is crucial or essential in the grading and
advertising of solid food products. The product's final
rating is greatly influenced by its texture. Even though
the food tastes excellent, the customer may find it
unsatisfactory if the texture is improper. Consumers
evaluate the product's freshness based on how the
product's texture feels (Valente et al., 2011). The average
score of texture for all samples of jams T
1
,T
2
,T
3
and T
4
having stevia, sorbitol and mixture of stevia and sorbitol
as sweetener agents, respectively, was varied between
7 and 8.66 and is shown in Figure 3. The evaluation of
treatments was done from 0 day to final 60 days of
storage. As the days passed, there was a gradual decrease
in the texture of all samples of jams. The result shows
that the texture value was 7.33, 7.66, 8.66, and 8.66 on 0
day but decreases to 5.66, 6.33, 7.66 and 7.66, respec-
tively, on 60 days of storage. The maximum mean value
was observed in T
4
(7.26) and minimum value in T
2
and
T
4
(5.66 and 6.33, respectively). The composition of the
pectin is often responsible for the jam's textural char-
acteristics. Pectin's function is to generate a link or a
thickening effect that helps jam to settle down. Pectin,
sugar, and acid combine to make a gel. The gradual
decrease in texture may be due to the decrease in mois-
ture content of the jam. Pectin breakdown throughout
storage may be the cause of texture degradation. As the
storage time increases, the moisture content of the jam
reduces, and it affects the texture of the jam. These
results were noted by the findings of Abolila et al. (2015)
who formulated jam, which shows a reduction in the
textural properties of orange diet jam.
3.3.4 |Flavor
The flavor is a feeling observed by the tongue and inclined
by aroma, texture, and conformation of diets. Humans
have taste receptors on taste buds and further parts com-
prising the higher exterior of the tongue. The gustatory
cortex is accountable for the insight of taste Flavor score
ranged between 7 and 8.6 in all the samples of jams T
1
,T
2
,
FIGURE 2 Effect of stevia and sorbitol sweeteners on taste of jam during storage. T
1
, stevia added date apple jam, T
2
, sorbitol added date apple
jam, T
3
, stevia + sorbitol added date apple jam, T
4
, control (apple jam).
HAROON ET AL.
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T
3
and T
4.
The control sample has the highest value of
flavor 8.66. The evaluation of treatments was done from 0
day to final 60 days of storage and shown in Figure 4.As
the days passed, there was a gradual decrease in the flavor
of all samples of jams. The result shows that the texture
value was 7.33, 7.66, 8.66, and 8.66 on 0 day but decreases
to 5.66, 6.33, 7.66 and 7.66, respectively, on 60 days of
storage. The maximum mean value was observed in T
4
(7.33) control and minimum value in T
2
and T
1
having
stevia and sorbitol as sweetener agent was 6.66 and 5.66,
respectively. Volatile compounds such as esters, ketones,
aldehydes, and ketones are the primary sources of taste in
any product. At high storage temperatures, flavor loss
might be related to oxidative changes in sugars, enzymatic
degradation of phenols, and the loss of highly volatile
aromatic chemicals (Sutwal et al., 2019)andtheseresults
were in agreement with those of Atta et al. (2021), who
discovered a lowering tendency in the flavor of banana
pineapple blended jam after storage.
3.3.5 |Overall acceptability
Overall acceptability is the key factor of any food product
to attain consumer attraction. Therefore, the judge's overall
opinion of the finished product should be evaluated.
Hedonic scales, which allow participants to rate a sample
according to their like or dislike of a particular sensory
attributes such as the product flavor,aroma,taste,ortex-
ture as well as whether they like or accept it overall, are
frequently used to measure acceptability (Mihafu
et al., 2020). The overall acceptability of date apple jam is
shown in Figure 5. All samples analyzed on the initial day
were 7.33, 7.66, 8.33 and 8.33 which decreases to 5.66, 5.66,
6.33, 7.33 and 7.33 from T
1
to T
4
, respectively, during
storage interval. The statistical assessment showed that the
overall acceptability of date apple jam had a nonsignificant
(p> 0.05) effect during storage. The highest mean value was
observed in T
4
(8.33) formulated using stevia and sorbitol
while the least mean value was noted in T
1
(6.33) formu-
lated using stevia as a natural sweetener. Overall acceptance
of jam depends on the sensory attributes. Overall accept-
ability decreased after storage due to deterioration in color,
texture, flavor, taste, and appearance as storage duration
rose. These findings are consistent with the findings of Shah
et al. (2015), who discovered a diminishing tendency in the
overall acceptability of strawberry jam during storage.
4|CONCLUSION
The study reveals that the use of artificial sweeteners in
ready‐to‐eat food products, such as apple and date jam,
does not significantly affect their sensory properties.
FIGURE 3 Effect of stevia and sorbitol sweeteners on texture of jam during storage.T
1
, stevia added date apple jam, T
2
, sorbitol added date
apple jam, T
3
, stevia + sorbitol added date apple jam, T
4
, control (apple jam).
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PREPARATION AND EVALUATION OF MIXED FRUIT JAM
FIGURE 4 Effect of stevia and sorbitol sweeteners on flavor of jam during storage. T
1
, stevia added date apple jam, T
2
, sorbitol added date
apple jam, T
3
, stevia + sorbitol added date apple jam, T
4
, control (apple jam).
FIGURE 5 Effect of stevia and sorbitol sweeteners on overall acceptability of jam during storage. T
1
, stevia added date apple jam, T
2
, sorbitol
added date apple jam, T
3
, stevia + sorbitol added date apple jam, T
4
, control (apple jam).
HAROON ET AL.
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The products with stevia and sorbitol as sweeteners have
similar pH, titratable acidity, ascorbic acid, and total sol-
uble solids. Microbial analysis of the samples indicates an
increase in microbes over time. The study concludes that
using artificial and natural sweeteners like stevia and sor-
bitol enhances the sensory values and overall acceptability
of apple and date jam.
AUTHOR CONTRIBUTIONS
Muhammad Haroon: Writing—original draft. Imran
Khan: Supervision; writing—review and editing. Afaf
Ejaz: Methodology; writing—review and editing.
Muhammad Afzaal: Supervision; validation. Farhan
Saeed: Project administration. Muhammad Umar Farooq:
Software. Maryam Ehsan: Visualization. Faiyaz Ahmed:
Formal analysis. Noor Akram: Writing—review and
editing. Gebremichael Gebremedhin Hailu: Resources.
ACKNOWLEDGMENTS
The authors appreciate the support from the Food Safety
and Biotechnology lab.
CONFLICT OF INTEREST STATEMENT
The authors declare no conflict of interest.
DATA AVAILABILITY STATEMENT
Even though adequate data has been given in the form of
tables and figures, however, all authors declare that if
more data is required then the data will be provided on a
request basis.
ETHICS STATEMENT
This article does not contain any studies with human
participants or animals performed by any of the authors.
For this type of study, formal consent is not required.
ORCID
Noor Akram http://orcid.org/0000-0002-2100-6212
Gebremichael Gebremedhin Hailu http://orcid.org/
0000-0002-7376-0700
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How to cite this article: Haroon, M., Khan, I.,
Ejaz, A., Afzaal, M., Saeed, F., Farooq, M. U.,
Ehsan, M., Ahmed, F., Akram, N., & Hailu, G. G.
(2024). Preparation and quality evaluation of
mixed fruit jam made from natural and artificial
sweetener. eFood,5(6), e70022.
https://doi.org/10.1002/efd2.70022
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