Quality characteristics of sugar-reduced jam containing gum arabic from Acacia senegal var. kerensis

Gum Arabic (GA) has been used over centuries in food processing for functions such as emulsification, stabilization, encapsulation, bulking and thickening. However, use of GA from Acacia senegal var. kerensis in sucrose reduced jam has not been reported despite its potential functional properties.Reducing caloric intake from sucrose is advisable for people with metabolic syndrome but reducing the amount of sugar in jam has an effect on the physico-chemical properties of the product. Thus, other co-solutes must be added to counter the effect and maintain the quality of the jam. Therefore, the objective of this study was to use gum Arabic from Acacia senegal var. kerensis in formulation of a reduced sugar jam from plums and pineapple fruits. The jams were analyzed for physico-chemical and rheological properties, sensory attributes and shelf-life. The experiment employed a completely randomized design in a factorial arrangement. Data obtained was analyzed using PROCGLM procedure of the statistical analysis system version 9.1.3. The main effect of the study was the level of gum Arabic at 15% and 20%, level of sugar content, 30% and 35%, and the type of fruit. A control product was prepared for the two sugar levels but without gum Arabic. Jam with gum Arabic had higher ash (1.7%), fibre (0.57) and vitamin C content (1.4mg/100g) at p<0.05. Moisture content reduced as gum level increased from 49.44% (control) to 40.12% (20% gum). On sensory parameters, fruit type significantly affected the color at p<0.05. Plum jam was preferred in colour. Gum Arabic significantly affected the taste at p<0.001 with the control having a score of 6.21 compared to 5.82 and 5.68 for jam containing 15% and 20%GA, respectively. Pineapple jam containing 30% sucrose was preferred to one with 35% sucrose.The jam was shelf stable for longer than the anticipated storage time of one month. Sucrose content was reduced from the maximum allowed content of 65% to 35% and 30% for plum and pineapple jam,respectively, while retaining the total soluble solids above 60˚ Brix. Therefore, it is possible to reduce the amount of sugar by 50% by adding 15% GA from Acacia senegal var. kerensis and maintain acceptable physico-chemical, rheological, sensory and shelf-life of the pineapple and plum jam. The products of this work can be used as a dietetic jam for people who are conscious about high caloric intake from sugar and individuals with metabolic syndrome.