Production and Evaluation of an Innovative Vegetable-Based Functional Jam from Zucchini and Orange-Fleshed Sweet Potatoes | ||
| Food Technology Research Journal | ||
| Volume 9, Issue 2, September 2025, Pages 164-174 PDF (755.81 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ftrj.2025.463519 | ||
| Authors | ||
| Hanan, A. Ghannam* 1; Nasra, A. Abd-ElHak2; Hanaa, A.R. Mohamed2 | ||
| 1Horticultural crops Technology Research Department, Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt | ||
| 2Experimental Kitchen Research Unit, Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt | ||
| Abstract | ||
| Vegetables are rich sources of bioactive compounds that support human health. However, zucchini is often less preferred by children. This study aimed to develop a functional vegetable-based jam from zucchini (Cucurbita pepo) and orange-fleshed sweet potatoes (Ipomoea batatas L.) to improve both composition and sensory appeal. Five jam formulations with varying zucchini to sweet potato ratios (100:0, 0:100, 75:25, 50:50, and 25:75) were prepared and analyzed for their chemical composition, mineral content, antioxidant activity, physicochemical properties, and sensory characteristics. All experiments were conducted in triplicate, and data were statistically analyzed using ANOVA and Duncan's multiple range test (p<0.05). Sweet potato exhibited higher phenolic (3.91mg GAE/g) and flavonoid (1.59mg QE/g) contents compared to zucchini. The jam containing 100% sweet potato had the highest protein (4.80%) and crude fiber (2.42%) content, whereas the mixed jams (50:50 and 25:75) were richer in potassium, zinc, and iron. All jam samples were sensorily acceptable, with only minor differences in color. The jams provided 21-23% of the recommended daily energy intake for children aged 4-6 years. These findings demonstrate that combining zucchini and sweet potato in jam produces a nutritious, child-friendly product suitable for school feeding programs and functional food applications. | ||
| Keywords | ||
| Vegetable jam; orange-fleshed sweet potato; zucchini; antioxidant activity; physicochemical properties; sensory evaluation | ||
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