Development And Consumer Acceptance Of Date Jam Enriched With Apple And Orange

This research was aimed to develop and study the consumer acceptance of a unique date jam enriched with apple and orange to improve its nutritional value and sensory characteristics. The raw materials, such as dates, apples, and oranges, were sourced from local market of Savar, Dhaka, Bangladesh. These fruits were processed, pulped, and combined in a 2:1:1 ratio of dates, apples, and oranges. The jam formulation consisted of 45% fruit pulp and 55% sugar, enhanced with pectin, citric acid, and sodium benzoate. Proximate analysis revealed that the date jam contained 29.0% moisture content, 0.43% ash content, 10.30% crude fiber content, 0.66% fat content, 1.85% protein content, and 57.70% CHO content. Additionally, the functional properties such as pH, total soluble solids (TSS), and titratable acidity were 3.15, 68.5 °Brix and 0.59%. Energy content in jam was 244kcal/100g. Microbial analysis using the pour plate method showed safe levels of bacterial load over a 150-day storage period ranging from 0.25×102cfu/ml to 7.6×104cfu/ml. Sensory assessment, conducted with 45 evaluators using a hedonic scale, indicated high overall acceptance, particularly in flavor and mouthfeel. The average ratings for color, texture, mouthfeel, flavor, and overall acceptance were 7.27(±1.34), 7.27(±1.01), 7.53 (±1.14), 7.73(±1.14), and 7.69(±1.04), respectively, on a 9-point hedonic scale. These results suggest that the date jam enriched with apple and orange not only aligns with consumer preferences but also brings improved nutritional benefits and meets safe microbiological standards. The study concludes that this innovative fruit jam formulation holds significant potential for market success, instilling optimism about its future and consumer satisfaction, offering a healthier and tastier alternative to traditional fruit jams.