NUTRITIONAL COMPOSITION, BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF DIFFERENT VARIETY (WHITE SUGAR, BROWN SUGAR & HONEY) OF FIG JAM (Ficus carica L.)

Abstract

The current study was undertaken to investigate the quality of manufactured different fig jam samples at CVASU. Three types of fig jam samples (White sugar, Brown sugar and Honey) were produced. In context of the objectives of the study, a total of 03 samples were produced to analyze the nutritional (percentage of fat, protein, fiber, vitamin C, CHO and total solids), chemical (titrable acidity, pH), bioactive compounds (total phenolic, total flavonoid, total anthocyanin) and microbial (total viable count, yeast and mold count) parameters to evaluate the quality of the fig jam samples. The highest acidity and the lowest were 0.048±0.001 in honey fig jam and 0.0352±0.0002 in white sugar jam and brown sugar jam respectively. In case of nutritional quality of jam, the highest percentage of fiber, protein and vitamin C was 2.38±0.002, 5.95±0.05 and 8.00±0.1 respectively in case of honey fig jam. The study also revealed that the lowest moisture and ash percentage was 36.28±0.28 and 0.70±0.05 percent respectively in white sugar fig jam. The highest and the lowest TSS% were 67±1.00 and 66±1.00 in case of brown sugar fig jam and white sugar & honey fig jam respectively. It was found that all the phytochemical compound of fig jam samples was differed significantly (p<0.01). The highest TVC was 9.5×105 CFU/ml in honey fig jam and the lowest was 1.8×102 CFU/ml found in the white sugar fig jam sample. On the other hand, yeast and mold count was found negative in all of the samples. In this study, it was noticed that sensory evaluation of different fig jam (i.e.; White sugar, Brown sugar and Honey) was acceptable to consumers. The differences in flavor, mouth feel, sweetness and appearance were not statistically significant at the (P>0.05) at 5% level of significance. The quality of brown sugar fig jam from the nutritional, physical and chemical aspects was good compared to white sugar & honey fig jam but significant (P˂0.01) variation were found among the samples.