PRODUCTION AND EVALUATION OF SYCAMORE AND FIG BLENDS JAM | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 6, Volume 94, Issue 3, September 2016, Page 647-658 PDF (492.26 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2016.152684 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| NASRA A. ABD-EL-HAK,; HANAA S. ABD EL-RAHMAN; AYAT E. RIZK | ||||
| Food Technology Research Institute, Agricultural Research Center, Dokki ,Giza, Egypt. | ||||
| Abstract | ||||
| This research aimed to use sycamore and fig fruit in processing of jam. Sycamore and fig were blended in the ratios of 100:0, 0:100, 20:80, 80:20 and 50:50 respectively to prepare jam blends. jam samples were evaluated for chemical and sensory characteristics. The prepared jam samples stored for 12 month at room temperature (25-300C),during which they were analyzed for total sugar and some physicochemical characteristics (pH, total soluble solids and viscosity). The obtained results showed that sycamore was rich in ash and crude fiber. The sensory properties were also improved as the proportion of fig content was increased up to 50% of the blend. As the period of storage increased the acidity decreased in jam, besides improving the physiochemical properties. Therefore, from the results, one may recommend that the use of sycamore and fig blends in jam production is recommended to increase nutritional value. This would also increase the utilization of sycamore. And also, we recommend expanding the cultivation of sycamore trees in the new reclaimed lands and its use in food processing and pharmaceutical product. | ||||
| Keywords | ||||
| sycamore; fig; jam; sensory evaluation; total soluble solid and viscosity | ||||
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