DEVELOPMENT AND QUALITY EVALUATION OF JELLY PREPARED FROM MARYAAM, AJWA AND AMBAAR DATES (Phoenix dactylifera L.)

Abstract

This study's objectives were to create date fruit jelly and assess the jelly's proximate composition, physicochemical characteristics, mineral content, and sensory qualities. Jelly was made using three different varieties of dates (Maryaam, Ajwa, and Ambaar). During the jelly-making process, no preservatives were applied. The prepared fruit jellies were analyzed for proximate composition, physicochemical, mineral, and sensory evaluation. The obtained results were compared using unpaired Fisher’s Multiple Comparison Tests (FMCT). A group of semi-trained panelists conducted the sensory test on date jellies. The analysis showed jelly contains mean moisture content 24.573 % , 25.600 % and 27.520 % for maryaam date jelly, ajwa date jelly and ambaar date jelly respectively. Titratable acidity was found 0.0627%, 0.06370% and 0.07247% maryaam date jelly, ajwa date jelly and ambaar date jelly respectively. Total soluble solid was ranged from 0.66-0.67% in this jelly variation. The analysis showed pH ranged from 3.2-3.4, Vitamin C 0.12-0.13 mg, crude protein (0.74- 0.82) %, ash (0.36-0.38)% for maryaam date jelly, ajwa date jelly and ambaar date jelly. Antioxidant capacity content and bio-active compounds and minerals content were measured in date jellies. This study demonstrated that pectin and citric acid do not substantially interact with the quality attributes of processed products. The acceptability of the samples was determined by a tasting panel of 10 panelists. Statistical analysis was used to determine the preferences of the customer. All of the samples were well received by the judges, but the ajwa date jelly received the highest praise.