Physicochemical Properties Of Sugar Substituted Apple Jam

Abstract

Apple jam, a sweet product, rich in fiber and antioxidants, a source of fruit-derived components and energy. This study aimed to substitute sucrose using date syrup and white grape juice concentrate, and to investigate the effects of sugar substitution on physicochemical, microbial, and sensory properties of apple jam during a 6-month of storage at room temperature (25ºC±5ºC). The findings revealed that apple jam with date syrup showed the highest content of antioxidants, phenols, and flavonoids. Substituting sugar with date syrup and white grape juice concentrate slightly decreased sensory properties compared to the control apple jam. Moreover, replacement of sugar using date syrup had the most significant effect in reducing the total bacterial count of the apple jam samples during the storage period. In conclusion, the substitution of sugar with date syrup and white grape juice concentrate improved the nutritional and health-related values of apple jam, as well as extended its shelf life.