University of Khartoum

Suitability of Gudeim (Grewia tenax) Fruit for Jam Production

Suitability of Gudeim (Grewia tenax) Fruit for Jam Production

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Title: Suitability of Gudeim (Grewia tenax) Fruit for Jam Production
Author: Ibrahim, Mohaned Abdalwahab Ali
Abstract: The main objective of this study was to investigate stability of gudeim fruit (Grewia tenax) for jam production . The proximate , chemical properties and minerals content of gudeim fruit were studied . Gudeim pulp was extracted and cooked using pan kettles; sugar, citric acid, and commercial pectin were added during cooking .Gudeim jam was packed into glass jars (220g), then stored at room temperature (30±5ºC) and refrigerator (5±2ºC) for four months. The results revealed that the gudeim fruit contained (mg/100g) 11.72, 9.41, 4.12, 7.68, 0.48, 66.59 for moisture , crude fiber , ash, crude protein, fats, soluble carbohydrates, respectively . The minerals found were potassium (K) 856.25 mg/100g , zink (Zn) 2.107 mg/100g, iron (Fe) 8.222 mg/100g. The total soluble solids of gudeim jam at zero time (fresh) was found to be 63.77º Brix , total sugars and reducing sugars were 44.55% and 12.53%, respectively. At the end of storage of gudeim jam in refrigerator , the total soluble solids ,total sugars, and reducing sugars were 57.53ºBrix, 43.75% and 12.31% ,respectively, while at the end of storage at room temperature, the total soluble solids, total sugars and reducing sugars were 57.53%, 40.59%, 9.92%, respectively. The sensory evaluation of gudeim jam was found as excellent in taste , flavour and overall acceptability ; it was superior in taste and flavour compared with the saeed jam. Gudeim fruit is rich in minerals , particularly iron , potassium, magnesium and zink, it can be utilized in human diet as a cheap source of these minerals ,hence improve the nutritional status of poor people .
URI: http://khartoumspace.uofk.edu/handle/123456789/18920
Date: 2016-02-14


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