Evaluation of Physicochemical and Sensory Properties of Indian Jujube (Ziziphus Mauritiana L.) Fruit Jam as Influenced by Different Sweeteners

Abstract

The main type of sugar used to make jams is granulated sugar, but its excessive consumption in fruit jam has been linked to a number of illnesses. Thus, it calls for a need to substitute it with other sweeteners. However, substituting sugar in the manufacturing of jams can result in modifications of their flavour, texture, and structure, which will decrease their commercial appeal. Besides, Bidara is an underutilized fruit with high nutritional and phytochemical values. Therefore, the goal was to determine the effect of different sweeteners on physicochemical and to evaluate the sensory acceptability of Bidara fruit jam.