Authors:
Mira Uzun-Viruzab, Daiana Rebeca Voicilaș, Adela Iacobescu, Laura Rădulescu, Corina I. Megyesi
Volume 30, Issue 4;
Pages: 399-404; 2024
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551
Article
With their rich nutrient content, fruits and vegetables are of a great importance. Fruits have a very varied chemical composition, generally having as basic element water (up to 90%) and also containing: sugars, proteins, fats, organic acids, various mineral salts, pectic substances and tannins, vitamins and enzymes, in varying amounts. Usually, in the production of jam, one fruit species is used as a raw material, but this study aimed to obtain a food product, rich in vitamins (D, E, K, B12, B6, B2, B1) and minerals, harmoniously blending some of the most beneficial fruits on body health: mango and pineapple. Three types of jam were obtained, namely: mango jam, pineapple jam and a combination between the first two, a mango and pineapple jam. From the analysis of these jams the following aspects can be highlighted: i) The sensory properties of the jams were evaluated and it was observed that the mango and pineapple jam was the most appreciated in terms of sensory characteristics: color, smell and taste; ii) the jams were analyzed from a physicochemical point of view, determining the acidity, the content of vitamin C and of sugar; iii) The highest value of acidity was determined for the mango and pineapple jam (0.48%), and the lowest value was recorded for mango jam (0.31%). As regards the vitamin C content, the highest value was found in the mango and pineapple jam assortment (1338,85 mg/L). More sugar content was found in the mango jam (74,6ºBrix), and the lowest sugar content was found in the mango and pineapple jam (71,5ºBrix).
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