Effects of Pectin on the Reducing and Non-Reducing Sugar and Total Sugar Percentage of Date Jam

Abstract

The research was performed to study the production and processing of date jam during the year 2011-12

at the Institute of Food Sciences and Technology, Faculty of Crop Production, Sindh Agriculture University Tandojam.This work intended to add value to the date raw material into jam production by standardizing the production process with different pectin concentrations. For this purpose four pectin concentrations were used i.e., 1 g pectin, 2 g pectin, 4 g pectin and 1g pectin + 1 g citric acid.  Chemical analysis such as total sugar, reducing sugar, non reducing sugar, was recorded. The results showed a significant effect of pectin concentration and storage period on the chemical and sensory characteristics of date jams. Moreover, the results from this work revealed essential information that could promote the commercialization of date jam.

Keywords: Reducing, Non Reducing, Total, Suger, Date jam.