ABSTRACT

The present study aimed to investigate the effects of sugar, pectin, and processing temperature on the qualities of jam developed from pineapple (smooth cayenne). The physico-chemical, and proximate composition of pineapple fruit pulp and jam were studied and the results were reported. The jam quality depended highly on the concentration of sugars, pectin, and the processing temperature. Processing of pineapple fruit pulp into jam resulted in a substantial increase in physicochemical properties such as TSS and TA and showed some loss in the nutritional, vitamin C, and mineral composition of the products compared to fresh fruits. The processing methods showed significant effects on the phytochemical contents of the produced jam. Jam formulated with (45%) sugar, and (5%) pectin and processed at (90°C) temperature are proven as best products in terms of their nutritional composition, color, phytochemicals, and vitamin C. In conclusion, these results indicate that converting fresh pineapple into jam has an enormous potential to reduce the post-harvest loss of fresh pineapple fruits, and value-added product jam provides health-promoting compounds to human health.

摘要

本研究旨在调查糖、果胶和加工温度对菠萝（光滑辣椒）果酱品质的影响。研究了菠萝果肉和果酱的物理化学成分和近似成分，并报告了结果。果酱质量很大程度上取决于糖、果胶的浓度和加工温度。将菠萝果肉加工成果酱导致 TSS 和 TA 等理化性质显着增加，与新鲜水果相比，产品的营养、维生素 C 和矿物质成分有所损失。加工方法对果酱的植物化学成分有显着影响。用 (45%) 糖配制的果酱，