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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

BACKGROUND RESULTS CONCLUSION The scoby pellicle of symbiotic culture of bacteria and yeast is a by‐product from kombucha fermentation. While a portion is used as starter culture, the remainder is often discarded, yet it can be a valuable source of bacterial cellulose.Scoby from black, green and oolong tea kombucha fermentation was assessed for its hydrocolloid effects in mango jam‐making through evaluation of physicochemical, textural and sensory characteristics. Quality of jam was significantly improved with water activity reduction up to 22.22% to 0.679, moisture content reduction up to 37.06% to 19.92%, and a pH drop up to 5.9% to 3.19 with the use of 20 to 100 g kg−1 scoby. In colour analysis, presence of scoby led to a brighter jam due to higher L*$$ {L}^{\ast } $$ values from 30.98 to a range of 31.82 to 40.83. Texture of jam with scoby gave higher gel strength and adhesiveness, with the most prominent effects from the black tea kombucha. Overall acceptability in sensory test scoring was above 70% on a nine‐point hedonic scale with the 40 g kg−1 green tea kombucha scoby jam chosen as the most preferred.Scoby gave significant contributions to jam stability, appearance and texture, showing potential as a clean‐label food ingredient. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Making of jam and jelly is the common method of preserving fruit, the main factor being high concentration of sugar that helps in preservation. In Bangladesh, the star fruit (Averrhoa carambola L.) BARI Kamranga-1 is available from September through October and January through February. To obtain the health benefits (anti-inflammatory, analgesic, hypoglycemic, antimicrobial, hepato-protective and anti-ulcer activity) of star fruit throughout the year, jam and jelly products were developed using star fruit. Five jams and five jellies were prepared as value-added products using different ingredients with different combinations. Biochemical properties, chemical analysis, and organoleptic observations of star fruit jam and star fruit jelly were measured to determine the quality of the products and overall public acceptance. The overall acceptability of Jam 2 was the highest, and in case of jelly , Jelly 4 showed the highest score. Additional study is needed to understand better, how star fruit can be processed because there are so many local sorts and variants of the fruit. This will enable us to decide which kinds are most suitable for developing specific goods with the potential to enhance health.

In order to develop the nutrition and unique flavor of Malus prunifolia jam, the process optimization and product development were used by Box-Behnken response surface method with the addition of Malus prunifolia pulp, honey pomelo peel pectin, white sugar and concentration time as factors and sensory scores as response values. The sensory indexes, physical and chemical indexes, microbial indexes and quality characteristics of the finished products were measured. The results showed that the optimum processing conditions of the Malus prunifolia jam were 77.7% of the Malus prunifolia pulp, 5.0% of the honey pomelo peel pectin, 17.3% of the white sugar, and the concentration time was 17 min. The results of sensory indexes showed that the Malus prunifolia jam made under the optimized conditions were tasted sweet and sour, and presented bright red orange color. Physicochemical index results showed that pH of Malus prunifolia jam was 4.41, total acid content was 5.14%, total flavone content was 31.40 mg/100 g, total sugar content was 10.26%, soluble solid content was 40.61%, vitamin C content was 7.61 mg/g. The results of microbiological index showed that the total number of bacterial colonies was 50 CFU/g, mold, coliform and Staphylococcus aureus were not detected. The results of quality characteristics showed that the Malus prunifolia jam belonged to pseudoplastic fluid, the storage modulus (G') and loss modulus (G") of Malus prunifolia jam increased with the increase of oscillation frequency, and G'>G", showing the characteristics of elastic viscoelastic body. And the most volatile flavor compounds were α-farnesene, methylheptenone and 2, 4-di-tert-butylphenol. The development of Malus prunifolia jam has a certain significance to enrich the product types of Malus prunifolia, improve the edible convenience of Malus prunifolia and promote the development of the industrial chain of Malus prunifolia.

In this work, compotes, juices, and jams were produced using chokeberry, cherry, apricot, peach, apple (Idared and Champion), wild strawberry, or raspberry fruits. The anticholinesterase as well as antioxidant activities of fruits and preserves (freshly prepared and after 1, 5, and 10 months of storage) were compared. The loss (p < 0.05) of the anti-acetylcholinesterase (AChE) activity of freshly prepared products vs. corresponding fruits was observed (all preserves from raspberry, cherry juice and jam, apricot juice, and Idared and wild strawberry jams) while chokeberry juice and apricot compote increased the anti-AChE activity. In the case of the anti-BChE activity of freshly prepared products, no change (apricot juice and jam), the loss (chokeberry compote and jam, cherry juice and jam, Champion compote, p < 0.05), or the increase in the activity (peach and apple Idared, apricot compote, juice, apricot compote, raspberry juice, p < 0.05) were recorded. In most cases, the anticholinesterase activities of freshly prepared products vs. products stored for 10 months were retained, and no considerable losses of the biological activities were observed. Even after 10 months of storage, all of the preserves retained the anti-AChE activity (except apricot and Idared compotes, chokeberry, cherry and Idared juices, and chokeberry and apricot jams, p < 0.05). Similarly, the preserves retained the anti-BChE activity after 10 months of storage (at p < 0.05, except cherry, apricot, peach and Idared compotes, chokeberry juice and chokeberry, peach and raspberry jams, at p < 0.05). [ABSTRACT FROM AUTHOR]

Summary: This research aimed to explore the influence of nutritional adjustments and storage stability on a functional, reduced‐calorie guava jam incorporating Aloe vera. Over two months, comprehensive analysis assessed physicochemical properties, sensory traits, microbial stability, and shelf‐life. The addition of Aloe vera gel resulted in significant improvements in pH (3.00 to 3.65), total soluble solids (40.10 to 42.20°Brix), antioxidant activity (36.85% to 81.09%), moisture content (29.48% to 38.82%), water activity (0.78 to 0.84), ash content (0.29% to 0.45%), fat content (0.14% to 0.19%), fibre content (1.05% to 1.86%), and the colour values. Moreover, b* scores for colour indication improved from 15.09 to 18.86. Texture attributes of cohesiveness and firmness improved significantly. Sensory evaluation favoured the T2 variant (20% Aloe vera gel), suggesting it as the optimal formulation. Furthermore, artificial neural networks (ANNs), a technique of machine learning, were utilised to predict guava jam behaviour, with 99% accuracy. The study discovered substantial changes in pH, total soluble solids, antioxidant activity, moisture content, and textural qualities, indicating that Aloe vera supplementation could improve guava jam quality and shelf‐life. The results of ANN predictions about antioxidants and cohesiveness provide information about the product's performance during storage. [ABSTRACT FROM AUTHOR]

Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Purple sweet potato productivity in Indonesia is notably high, particularly in Bondowoso at 213.84 quintals/ha. This variant of sweet potato is rich in betacarotene, with a content of 4237 µg/100 g, known for its ability to protect cells from free radicals and reduce the risk of diabetes mellitus. Notably, Indonesia ranks third globally in the prevalence of prediabetes, affecting 27.7 million people. In 2022, in Tapen District, Bondowoso, the prevalence of prediabetes, based on Tapen Health Center data, was recorded at 12.36%. Objectives: Analyzing betacarotene, total sugar, and organoleptic propeties of purple sweet potato jam as a prediabetes distraction food. Methods: A quasi-experimental design with a post-test-only control group was employed. The research involved producing purple sweet potato jam with varying ratios of cassava sugar and purple sweet potato (X0: 0% cassava sugar; 100% purple sweet potato; X1: 15% cassava sugar; 85% purple sweet potato; X2: 30% cassava sugar; 70% purple sweet potato; X3: 45% cassava sugar; 55% purple sweet potato). Analysis included determining betacarotene content using the UV-Visible Spectrophotometry method, total sugar using the Luff Schoorl method, and organoleptic evaluation through the hedonic test method. Data were subjected to statistical analysis using the One-Way ANOVA test for betacarotene and total sugar levels, followed by Duncan's post-hoc test. Organoleptic test data were analyzed using the Kruskall Wallis test and Dunn's post-hoc test. Results: The average betacarotene content in treatments X0, X1, X2, and X3 were 4230.3 µg/100 g; 3464 µg/100 g; 2955.6 µg/100 g; and 2257.3 µg/100 g, respectively. Total sugar content averages for treatments X0, X1, X2, and X3 were 2.2%; 13.7%; 27.5%; and 39.2%, respectively. The panelists’ preference indicated that sample X3 (45% cassava sugar and 55% purple sweet potato) was the most favored jam. Conclusions: Significant differences were observed in beta-carotene, total sugar, and organoleptic levels of purple sweet potato jam, suggesting that the variation in purple sweet potato and cassava sugar ratios influenced the beta-carotene and total sugar levels in the jam. [ABSTRACT FROM AUTHOR]

In order to develop the nutrition and unique flavor of Malus prunifolia jam, the process optimization and product development were used by Box-Behnken response surface method with the addition of Malus prunifolia pulp, honey pomelo peel pectin, white sugar and concentration time as factors and sensory scores as response values. The sensory indexes, physical and chemical indexes, microbial indexes and quality characteristics of the finished products were measured. The results showed that the optimum processing conditions of the Malus prunifolia jam were 77.7% of the Malus prunifolia pulp, 5.0% of the honey pomelo peel pectin, 17.3% of the white sugar, and the concentration time was 17 min. The results of sensory indexes showed that the Malus prunifolia jam made under the optimized conditions were tasted sweet and sour, and presented bright red orange color. Physicochemical index results showed that pH of Malus prunifolia jam was 4.41, total acid content was 5.14%, total flavone content was 31.40 mg/100 g, total sugar content was 10.26%, soluble solid content was 40.61%, vitamin C content was 7.61 mg/g. The results of microbiological index showed that the total number of bacterial colonies was 50 CFU/g, mold, coliform and Staphylococcus aureus were not detected. The results of quality characteristics showed that the Malus prunifolia jam belonged to pseudoplastic fluid, the storage modulus (G') and loss modulus (G") of Malus prunifolia jam increased with the increase of oscillation frequency, and G'>G", showing the characteristics of elastic viscoelastic body. And the most volatile flavor compounds were α-farnesene, methylheptenone and 2, 4-di-tert-butylphenol. The development of Malus prunifolia jam has a certain significance to enrich the product types of Malus prunifolia, improve the edible convenience of Malus prunifolia and promote the development of the industrial chain of Malus prunifolia. [ABSTRACT FROM AUTHOR]

Pesticides are used on fruit and vegetable crops to obtain greater yield and quality. Residues can be detected in these crops or their products if applied pesticides do not degrade naturally. Therefore, this study aimed to estimate pesticide residues in some strawberry and tomato-based products available in the market for human consumption and associated dietary risks. Contamination with 3-15 pesticides in the tested samples was found. The total number of pesticides detected in the tested samples was 20, belonging to the group of insecticides (84%) and fungicides (16%). Pesticides of cypermethrin, thiamethoxam, chlorpyrifos, and lambda-cyhalothrin appeared at 100% in a number of samples, where the most detected was cypermethrin followed by thiamethoxam. The average values of pesticide residues detected in the tested samples ranged from 0.006 to 0.568 mg kg-1, where it was found that cypermethrin had the highest residue value and appeared in strawberry jam obtained from the market. The recovery rate of pesticides from fortified samples with pyrethroids ranged from 47.5% (fenvalerate) to 127% (lambda-cyhalothrin). Home processing of fortified tomato and strawberry samples had a significant effect on reducing residues in tomato sauce and strawberry jam, where the reduction reached 100%. The results of acute and chronic risk assessment showed that their values were much lower than 100%, indicating minimal risk of dietary intake.

This study aimed to determine the physicochemical and phytochemical properties of aronia fruits and extra traditional jam and traditional marmalade produced from these fruits. For this purpose, first, jam and marmalade were produced under atmospheric conditions from aronia fruit, and then total soluble solids (TSS), pH, titratable acidity, water activity, total sugar, HMF, color, total anthocyanin, total phenolic substance, and total antioxidant capacity values of the aronia, extra traditional aronia jam and traditional aronia marmalade were analyzed. TSS values of fresh fruit, extra traditional jam and traditional marmalade were determined as 21.10%, 72.73, 61.10%; pH values 4.14, 3.93, 3.95; titratable acidity values 0.79, 0.35, 0.56%; water activity values were 0.948, 0.655, 0.659 and total sugar amounts were determined as 7.79, 33.74, 34.19 g/100g, respectively. While HMF was not found in fresh fruits, it was detected in jam and marmalade. Total phenolic substance contents were 1043.7, 570.9 and 616.9 mg GAE/100 g in fruits, jams and marmalades, respectively. The total amount of anthocyanins, which was 24.12 mg cyanidin-3-galactoside/100 g in extra traditional aronia jam, was determined as 202.52 mg cyanidin-3-galactoside/100 g in traditional aronia marmalade. Antioxidant capacity values of fresh fruit, extra traditional jam and traditional marmalade were 257.98, 107.21, 121.56 mg TE/100 g by TEAC method and were 1910.98, 363.73, 883.30 mg TE/100 g by FRAP method. [ABSTRACT FROM AUTHOR]

Copyright of Jurnal Agroindustri Halal is the property of Universitas Djuanda and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Tropical fruits such as black plum, star fruit, and hog plum are excellent sources of phytochemicals which are essential for human health but the back drop of these fruits is their perishability, leading to tones of postharvest losses. To address these concerns, these fruits could be utilized in jam processing to further extend their shelf lives. This research work on production and quality evaluation of mixed-fruit jam produced from star fruit, hog plum, and black plum using mixture experimental design of response surface methodology was undertaken to improve the utilization of these underutilized fruits in jam processing. The produced mixed fruit jams were assessed for physicochemical and antioxidant properties using standard methods. Statistical analysis and optimization of mixture variables were carried out using Design-Expert software version 6.0.8 while means were separated using ANOVA and significance accepted for p≤0.05 using Duncan ranged multivariate test using the IBM SPSS Statistics software version 22. Result of analysis for physicochemical properties showed that pH of the fruit jams ranged from 3.41 to 4.46, titratable acidity 0.33 to 0.48 %, total solids 44.35 to 75.07 %, while the range of 53.22-74.65°Brix was recorded for total sugar and 19.94 to 25.64 mPas for viscosity. Antioxidant properties of the fruit jams ranged from 310.34 to 471.57 mg/ml for DPPH and ranged from 526.64 to 650.26 mmol.AAE/g for FRAP. The result of mixture variable optimization showed that optimal responses, jam should be produced from fruit combination comprising 8.43 %-star fruit, 91.57 % black plum and 0 % hog plum with 60 % desirability or experimental run comprising 5.08 %-star fruit, 90.39 % hog plum and 4.53 % black plum with 58 % desirability. [ABSTRACT FROM AUTHOR]

A quantitative analysis of scientific articles published in the Journal of Agrometeorology (JAM) between 2008 and 2022 was conducted using SCOPUS database and a variety of scientometric indicators. Various metrics were utilized to examine aspects including yearly research output, highly referenced sources, author rankings, contributions and profiles, cooperation trends, highly contributing nations, most cited papers, commonly searched keywords and worldwide collaboration mapping. This study employs biblioshiny for analysis and only looks at data that is available in Scopus database. With an h-index (17), a g-index (21) and 3238 total citations across the study period, the journal demonstrated considerable influence. With the greatest number of research publications (n=46) and the greatest number of citations (236), Pandey V stands out among other authors. In terms of the number of papers and citations, India emerged as the leading nation, with the Punjab Agricultural University in the lead with 744 publications. Four clusters were found by co-citation network analysis, with Allen RG being the most quoted author among them. The study also highlighted the fact that Indian authors worked together the most. This analysis is important for assessing the influence of the JAM and offers insightful information about noteworthy research trends and developments in the scientific community. [ABSTRACT FROM AUTHOR]

The object of this study is the process of making confectionery masses using the example of boiling the jam mass with the introduction of pre-dried fruit and berry raw materials, followed by boiling in a sugar syrup solution on an advanced cooking device. A feature of the improved cooking apparatus is the elimination of intermediate heat carriers, ensuring mobility, and increasing the heat exchange surface. Additional heating of the stirring device increases the total heat exchange surface by 0.23 m². The elimination of the steam component made it possible to install the device on a moving platform, thereby ensuring its use in small confectionery workshops. A method of jam production with the introduction of pre-dried fruit and berry raw materials and subsequent boiling in a sugar syrup solution is proposed. A feature is preliminary drying of raw materials in a vertical cylindrical IR dryer to 25...35 % SR at a temperature of 40...55 °С, grinding to 1.0...3.0 mm, with subsequent addition to sugar syrup. Boiling of the jam mass with the introduction of plant ingredients was carried out in the temperature range of 50...60 °С in the improved mobile design of the cooking apparatus to the content of 60...75 % SR, within 10...15 minutes. The set duration of output (620 s) to the stationary mode of cooking the jam mass at a temperature of 55 °С in the improved design of the cooking apparatus, which is 30 % less. The introduction of a stirrer design with a heating surface increases the usable heating surface by 0.23 m2, while the cooking time for jam, for example, is reduced by 26 %, and the specific heat consumption is reduced by 1.34 times. The use of an improved mobile device in the practical activities of enterprises of the industry will make it possible to reduce the time of cooking confectionery masses and improve operational indicators. [ABSTRACT FROM AUTHOR]

The research aimed to preserve jackfruit and produce value-added food products to address the seasonal availability of jackfruit, which often results in significant waste. Due to its limited time in the market and the potential for wastage during periods of abundance, there is a need for preserving jackfruit to extend its availability throughout the year. The study focused on developing innovative food products using jackfruit concentrate as industrial ingredients for the food industry, as current commercial applications for jackfruit nutrition are limited. The process involved preparing jackfruit concentrate through the boiling and evaporation of pulp until reached at 40 %TSS (20 % added sugar). Organoleptic evaluations determined this concentrate to be the most suitable product. Subsequently, various food items, including jackfruit jam, jackfruit leather, jackfruit pitha, and jackfruit candy, were produced using this concentrate. Organoleptic assessments were conducted for these food products, followed by an examination of their physicochemical, nutritional properties and microbial load. The chemical composition of the products revealed a range of characteristics, including 30 to 80 %TSS, 4.9–17.25 mg 100 g −1 vitamin C, 17.01–79.83 % total sugars, 9.67–51.98 % reducing sugars, 6.80–30.04 % non-reducing sugar, and a pH range of 4.2–5.7. These findings underscore the potential of jackfruit concentrate as an industrially significant ingredient, offering improved sensory qualities and nutritional benefits in various food applications. The study contributes valuable insights into the processing and utilization of jackfruit concentrate, paving the way for its broader adoption in the food industry.

In this study, SV 18402 interspecific hybrid (PIWI group grapevines) was subjected to processing by syruping the berries before boiling. The variants were: V1.1. - grape product from berries without skin – filtered; V1.2. - grape product from berries without skin – unfiltered; V2.1. - grape product from berries with skin– filtered; V2.2. - grape product from berries with skin – unfiltered. Before processing, raw material was assessed for total soluble solids (186 g/l sugar), pH (3.25), and acidity (7.35 g/l tartric acid). The variants of products measure soluble dry substance over 67% the minimum amount stipulated by the international standard, which guarantees the conservability of the product. Regarding sensory comparison, products from the whole berries (skin, pulp, and seeds) proved to be more acceptable by the general public, as compared to the other variants.

The influence of microwave cooking power (550, 675, and 800 W) and cooking time (5, 7.5, and 10 minutes) on the key quality indicators of pineapple jam which include Total soluble solids (TSS), pH, and water activity (aw) was investigated. Proximate, vitamins, mineral compositions, and sensory evaluation were also studied. The impact of the cooking method on the jam consistency was observed based on their viscosities. Total Soluble solid content was observed to be between 65.5 and 68.1 0Brix. The pH values (3.31–3.40) were within the acceptable range for a jam. In the same context, water activity (aw) read between 0.7 and 0.9. Proximate, vitamins, and mineral compositions were within acceptable ranges. Sensory test results revealed that all microwave-cooked samples could compete favorably with traditionally prepared pineapple jam. The results from this study implied that the microwave cooking method is an acceptable alternative to direct heating method. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Nuclear Safety is the property of Nuclear & Radiation Safety Center and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A quantitative analysis of scientific articles published in the Journal of Agrometeorology (JAM) between 2008 and 2022 was conducted using a variety of scientometric indicators. Various metrics were utilized to examine aspects including yearly research output, highly referenced sources, author rankings, contributions and profiles, cooperation trends, highly contributing nations, most cited papers, commonly searched keywords and worldwide collaboration mapping. This study employs biblioshiny for analysis and only looks at data that is available in Scopus database. With an h-index (17), a g-index (21) and 3238 total citations across the study period, the journal demonstrated considerable influence. With the greatest number of research publications (n=46) and the greatest number of citations (236), Pandey V stands out among other authors. In terms of the number of papers and citations, India emerged as the leading nation, with the Punjab Agricultural University in the lead with 744 publications. Four clusters were found by co-citation network analysis, with Allen RG being the most quoted author among them. The study also highlighted the fact that Indian authors worked together the most. This analysis is important for assessing the influence of the JAM and offers insightful information about noteworthy research trends and developments in the scientific community.

New foods with higher nutritional properties are the current trend in various food industries in order to improve nutritional value. The aim of this study was to improve the nutritive quality of the apricot jam (AJ) through a partial substitution of apricot with the flour of apricot kernel at different ratios ranging from 2 to 10 %. The effect of this substitution on the sensory and chemical properties and color characteristics of AJ was studied. The obtained results showed that the AJ prepared from substituted apricot with the kernel flour had higher contents of protein, lipids, and minerals than the control jam, while the control sample showed high contents of moisture, ash, and carbohydrate when compared with the samples prepared from substituted apricot with the kernel flour. Chemical analyzes of apricot seeds have shown a valuable and exciting potential as a food ingredient that is classified as a by-product in apricot-based manufacturing processes, as it enriches AJ with many valuable nutrients that can expand the nutritional base of consumers.The results of sensory evaluation of AJs supplemented with apricot kernel flour (AKF) showed that the use of AKF at a level 6% improved the characteristics of taste, aroma, and overall acceptance. The apricot kernel can be considered a potential ingredient in industries due to its cost-effective and eco-friendly nature.

Bilimbi is a plant with many benefits. One of the product diversifications made from the bilimbi is a jam. Making bilimbi jam by mixing fruit fiber and sugar and then cooking it for 5 minutes. Nowadays, fruit jams with various flavor variants are liked by people from various circles, so the bilimbi jam has an excellent opportunity to be developed. This study aimed to determine the effect of the number of ingredients and the amount of sugar on the physicochemical properties of bilimbi jam, and,: to determine the optimal composition of raw materials using response surface methodology (RSM). Optimization using response surface methodology is able to get the best treatment combination effectively. The analysis of the physicochemical properties of bilimbi jam included pH, total dissolved solids, water content, vitamin C, greasing power, chroma color, and hue. The raw material composition for making bilimbi jam is the amount of bilimbi (X₁) of 659 g and the amount of sugar (X₂) of 137 g. The predicted response value for pH (Y₁) is 3.2, TPT (Y₂) is 16.01, vitamin C (Y₃) is 20 mg/100 g, moisture content (Y₄) is 30 %, oil power (Y₅) is 9.51 cm, color chroma (Y₆) of 48.86, and hue (Y7) of 78.17.

Target community of this activity was forest conservative women who produced various food products including jam, syrup, “dodol” cake, and sticks whose qualities needed to be improved. It was observed that the “kecombrang” jam and syrup brought up different colors for each production run. The unpleasant taste was identified in the dodol cake. The jackfruit stick lacked crunchiness which might be due to improper drying. The objective of this community service activity was a technology transfer consisting of three topics: (1) Quality control in material handling to avoid browning of raw material (2) Quality control of food processing to improve the quality of resulting products, and (3) Introduction of food drying utilizing a YSD-UNIB12 solar dryer. The activity included: meeting coordination and material preparation, counseling, and interactive dialogue. The result indicated that 70% mastered the delivery topics and 30% understood some parts of them. Participants were very enthusiastic in participating in the counseling conducted by the team.

Watermelon albedo contains pectin, which is high enough to be processed into functional food ingredients. One of the foodstuffs that require pectin as a thickener is jam. In this study, watermelon albedo jam was added with Kersen fruit to increase the nutritional content in the form of antioxidants derived from Kersen. The purpose of this study was to analyze the physicochemical, organoleptic, and nutritional properties of watermelon albedo-Kersen fruit jam. Watermelon albedo-Kersen fruit jam has a sugar concentration of 65% and 0.1% citric acid. Observations of the shelf life were carried out every day for a week. Variations are made on adding preservatives namely, the addition of sodium benzoate and without sodium benzoate. The physicochemical parameters observed were pH value, soluble solids, greasing power, viscosity, syneresis, and organoleptic properties. While the nutritional content analysis included ash content, fat content, protein content, carbohydrate content, and water content. Watermelon albedo–Kersen fruit jam with the addition of sodium benzoate showed relatively better physicochemical properties and nutritional content than jam without the addition of sodium benzoate. The nutritional content of jam with the addition of sodium benzoate includes the ash content of 0.31%, the fat content of 0.41%, the protein content of 1.08%, the carbohydrate content of 11.20%, and the water content of 22.47%. Based on the panelists' preference test, the panelist's level of choice for the taste of jam was at a score of 4.8 (neutral–rather like), the panelist's level of choice for the color of the jam was at a score of 4.92 (neutral–rather liked). The panelist's level of choice for the texture of the jam is at a score of 5.2 (likes).

It is well known that processed products obtained from fruit and vegetable products have very useful, functional and natural health-improving properties. The value of vegetables and fruits is largely measured by the level of accumulation in them of not only vitamins, but also other physiologically active substances: sugars, organic acids, mineral salts, carotenoids, pectin's, etc. Depending on the variety and growing conditions, these indicators vary. In addition, we have found that not only mono-component fruit and vegetable products, in particular juices, purees, jams, etc., are very useful, but poly-component, as it becomes more enriched in active useful components, balanced and full-fledged. In this case, the aim of this research was evaluation and physico-chemical analyses of the selected regional apples, carrots, beets, plums and currants varieties, which, based on the results obtained, will later be used to develop technologies for obtaining fruit and vegetable jams, purees, juices from fruits and vegetables (apples, carrots, beets), etc., enriched with pectin, with functional and with natural health-improving properties. 12 regional fruits and vegetables were investigated: Carrots - «Alau», and «Shantane», beetroots - «Bordeaux», and "Red-brown", apples - «Golden Delicious», «Zarya Alatau», «Idared», and «Star -crimson», plums - «Stanley", and «Edinburgh», as well as black currant «Golden», and red currant «Altai». We investigated: titrated acidity (%), total sugars (%), soluble dry substances (%), pH, total pectin (%), carotene (mg/kg), and vitamin ? (mg %). Physico-chemical properties of regional varieties of fruits and vegetables selected for the development of technologies for the production of juices, purees, jams, was carried out by analyzes according to the following methods and standards: soluble dry substances - GOST 28562 - 90; titrated acidity - GOST 25555.0-82; pH of the medium - GOST 26188-84; total sugar - GOST 8756.13-87; vitamin "C" GOST 24556-89; carotene - GOST 8756.22-80; and pectin - methods of biochemical research of plants by Ermakov et al., [8]. According these results, we selected regional apples, carrots, beets, plums and currants varieties, which, based on the results obtained, will later be used to develop technologies for obtaining fruit and vegetable jams, purees, juices from fruits and vegetables. In selected varieties were investigated the indicators of the quantitative yield of the liquid phase and pomace as: total weight (g), mass of pomace (g), squeezes (%), mass of juice (g), juice (%), and common losses (%) by classical methods. According to the results in 12 selected fruits and vegetables, the total pectin content in the regional carrot variety was at the level of: 0,78 ± 0,1% - 0,84 ± 0,2%; in beetroot: 1.11 - 1.18 ± 0.2%; in apple: 1.45 ± 0.1 - 1.68 ± 0.2%; in the plum: 5.12 - 5.73 ± 0.1%; and in currant - 5.07 ± 0.1 - 7.74 ± 0.2%. The content of vitamin "C" in the regional apple varieties was at the level of: 8.36 - 12.16 mg/%, plum 6.57 - 8.50 mg/%, currant - 34.2 ± 0.6 - 129.816 ± 0.9 mg/%, and carotene in carrots at the level of: 9.6 - 9.8 ± 0.2 mg/kg. According to the content of pectin and carotene we selected the following regional fruits and vegetables: 3 regional varieties of apples: "Golden Delicious", "Star-Crimson", "Idared", then one carrot variety - "Alau", and one beet variety - "Bordeaux". The juice yield in the regional apple varieties is at the level of 43.76 ± 1.0% - 46.77 ± 2.0%, and the pomace: 547 - 620 ± 2.0 g; carrot juice - 41.12 ± 3.0%, and pomace - 547 - 546 ± 2.0 g; as well as beet juice - 39.75 - ± 3.0% and pomace - 519 - 535 g ± 2.0 g, of the total weight of the product. We can conclude that we made a fruit and vegetables selection with functional and with natural healthimproving properties, that will be suitable for development of technologies for obtaining jams, purees, and juices with more acceptable compositions of them in order to achieve an effective balanced composition of the target product for biologically active substances. The results obtained are very important in the development of rational technological modes of the above products. [ABSTRACT FROM AUTHOR]

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The study was undertaken with the objective of evaluating jam with enhanced nutritional properties and acceptable sensory attributes. Jam samples were developed from Carica papaya and carrot pulp in different ratios of 50:50, 25:75 and 75:25 (Carica papaya: Carrot pulp) and were labeled as sample A, B and C. The raw samples and the jam thus prepared were analyzed for physio-chemical properties and the jam samples were also evaluated sensorily on a 9-point hedonic scale. The proximate composition of the formulated jam samples ranged from 31.40% to 30.34% for moisture, 0.41% to 0.22% for ash, 0.92% to 0.69% for protein, 0.35% to 0.31% for fat, 0.96% to 0.76% for fiber and 67.48% to 66.34% for carbohydrate. The antioxidant activity was found to be 40.9%, 39.65% and 25.7% in sample A, B and C respectively while the total phenolic content of different formulated jam varies from 6.58802 to 2.239 mg GAE/100 gm. The physicochemical characteristics of the carrot and papaya pulp jam samples were also evaluated. The pH of raw papaya and carrot pulp was 5.8 and 5.3 while the pH of the jam samples was 3.4, 3.2 and 3.5 respectively. The overall acceptability of the formulated jam samples was 7.5, 7.2 and 7.4 for sample A, B, and C respectively. The results suggest that papaya jam developed from 50% papaya and 50% carrot blend may be an acceptable jam for consumers. [ABSTRACT FROM AUTHOR]

Copyright of Food Science & Engineering Research is the property of Ataturk University Coordinatorship of Scientific Journals and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The mechanical properties were determined by a penetration test using a texture analyzer. Pearson coefficients between mechanical properties of jujube jam were determined by correlation analysis. Correlations between some mechanical properties (tear strength-compressive stress and hardness-stiffness) are characterized by maximum values of correlation coefficients (r=1.00). The physicochemical properties were determined using Bulgarian State Standards (BDS) and modern physicochemical techniques. The antioxidant properties of jujube jam were determined by measuring total phenolic content and antioxidant capacity by three methods (DPPH, FRAP and CUPRAC). From the mechanical analysis, it was found that jujube jam has a slightly crunchy texture when pressed due to high rapture strength and compressive stress caused by crystallization of added erythritol. The obtained correlations between most mechanical properties of jujube jam were strong and statistically significant. According to the analyzes carried out, it was found that jujube jam has a high content of dietary fiber, a relatively high antioxidant potential and a low amount of total sugars and sucrose, which gives a potential health effect to the final product. [ABSTRACT FROM AUTHOR]

Fighting malnutrition in all its forms among adults and children faces a great challenge in the 21st century. Utilization of fruits in jam production has been on the rise. Exploring the use of honey for food value addition has also gained popularity. Tamarillo as a fruit has a high antioxidant activity, contents of carotenoids, ascorbic acid, Vitamin B6, minerals and provitamin A. Globally, tamarillo is an underutilized, sustainable fruit crop with great potential for value-added product preparations such as salads, sauces, soups, jams, ice creams, juices and liqueurs. In Kenya, tamarillo has gained traction in the recent past due to the increasing awareness of its nutritional value and economic potential. This study sought to develop tamarillo honey jam and determine its acceptability among preschoolers (4-5) years and adults (parents included) (25-60) years. Fresh ripe tamarillo fruits were collected along with honey from Kitale and Marigat farms. The acceptability tests done with preschoolers used the 9-point hedonic scale and Focus Group Interview guide for adults. The sensory evaluation parameters used were: smell, appearance/colour, mouth feel, taste, fluidity and general acceptance. Coded and transcribed videos were analyzed with NVIVO 20 for qualitative data and SPSS version 25 for the descriptive statistics. Developed tamarillo honey jam consisted of 64.93% (4.3 kg) fruit pulp, 32.45% (2.15 kg) honey, 2.59% (0.172 kg) pectin and 0.03% (0.002 kg) preservatives. The results showed that the smell, appearance/colour, taste, mouthfeel and fluidity of tamarillo honey jam were important factors in accepting the jam. More than 75% of both adults and preschoolers liked the jam with less than 25% having negative test preferences. The findings revealed that tamarillo jam was acceptable among the adults and preschoolers. Findings indicate that honey can be incorporated in jams for consumption of variety value added nutritious products and help address macronutrients and micronutrient public health concerns alongside diets. [ABSTRACT FROM AUTHOR]

The author examines Russia’s planning of warfare in Central Asia in 1878 while preparing for a possible war with the coalition of Great Britain, Austria-Hungary and Turkey. The development of the war plan was caused by the inability of the Russian army weakened by the Russo-Turkish War of 1877-1878 to conduct active military operations in Europe. Instead, it was aimed to influence Great Britain by creating a threat to its richest colony - India. In the historical literature there is no clear answer to the question about the goals of the unsuccessful Jam expedition. In this regard, the aim of this research is to reveal the content of the failed campaign’s plan based on the available historical sources and try to reconstruct Russia’s war plan against Great Britain in Central Asia, as well as to show its significance in the further process of war planning in the region. The author comes to conclusion that the Russian military-political leadership initially expected to invade India, but due to the changed situation they conducted just demonstration actions. The failure of the Jam expedition showed the Russian commanders the need to search for a springboard for future actions against India. Moreover, based on the experience of the unsuccessful campaign, the Russian commanders began regular planning for war against Great Britain in Central Asia which provided for the conduct of offensive operations in the direction of Herat.

The paper presents the main technologies for obtaining jam from fruit, the raw materials needed, the technological processes and the steps to be followed. The economic analysis presents the costs of purchasing raw materials, technological equipment and utilities, as well as the cost of production, the cost of sale and the payback period of the investment. [ABSTRACT FROM AUTHOR]

Background: Providing information about the nutritional composition of underutilized edible fruits and their products can increase the willingness to consume this kind of food as potential remedy to malnutrition. Objective: This study was aimed to determine the nutrient and antinutrient compositions and sensory attributes of jams produced from date fruit. Methods: The matured fresh and dried date fruits were processed into jams by boiling with lemon. Nutrients and antinutrient contents of the date fruits and produced jams were evaluated using standard methods of analysis and results compared with commercial jams as control. Results: The result showed that dried date fruit contains moisture (13.10 ± 0.10 g/100g), protein (4.38 ± 0.01 g/100g), crude lipid(1.00 ± 0.10 g/100g), crude fiber (0.40 ± 0.10 g/100g), ash (1.50 ± 0.01 g/100g)and rich in carbohydrate(79.62 ± 0.01 mg/100g). Its vitamin contents were vitamin C(8.28 ± 0.00 mg/100g), A (1.69 ± 0.71 mg/100g), and B3 (1.03 ± 0.00 mg/100g). Mineral composition was Fe (2.68 ± 0.00 mg/100g), P (73.10 ± 0.01 mg/100g) and Ca(63.31 ± 0.00 mg/100g). Dried date jam showed appreciable amount (P<0.05)of crude lipid (0.60 ± 0.10 g/100g), carbohydrate (32.79± 0.01 g/100g), ash (0.25 ± 0.10 g/100g), crude fibre (0.20 ± 0.01 g/100g)and micronutrient (vitamin C, Fe and Ca) contents compared with the raw fruit and the strawberry jam used as control. The result obtained for the anti nutritional factors showed a reduction (P<0.05) in tannin (0.90-0.09mg/100g) and oxalate (3.19 - 3.05±0.02mg/100) compared with dried fruit. However, the commercial jams (apricot and strawberry) were rated highest (albeit, P>0.05) in all sensory parameters and acceptability investigated. Conclusion: Date fruit and their jams can serve to supplement the nutrients provided by other staples due to their nutritional quality and therefore should be promoted. [ABSTRACT FROM AUTHOR]

The use of natural antimicrobials in the food industry is being proposed as an eco-friendly postharvest technology to preserve fruit-derived foods. In this context, this systematic review aims to describe and discuss the application of naturally occurring antimicrobial compounds in the processing of fruit-derived foods by the PRISMA methodology. In a first step, the use of free natural antimicrobials was investigated as an approach to identify the main families of bioactive compounds employed as food preservatives and the current limitations of this dosage form. Then, the use of immobilized antimicrobials, in an innovative dosage form, was studied by distinguishing two main applications: addition to the food matrix as preservatives or use during processing as technological aids. Having identified the different examples of the immobilization of natural antimicrobial compounds on food-grade supports, the mechanisms of immobilization were studied in detail to provide synthesis and characterization guidelines for future developments. Finally, the contribution of this new technology to decarbonization and energy efficiency of the fruit-derived processing sector and circular economy is discussed in this review. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The pulp powder was prepared from fruits of African locust bean tree and used to produce jam. The pulp and jam were analyzed for the chemical composition, physicochemical, microbiological and sensory properties. The total soluble solids of the pulp and jam were 25.5 and 72.5 oBrix, respectively. The pulp had pH of 5.3, while the pH of the jam was 3.3. The jam had higher total titratable acidity than the pulp. The jam contained higher crude protein (3.16 %), crude fat (1.03%), ash (4.3%) and carbohydrate (76.044%) contents than the pulp. The crude protein, fat, ash and carbohydrate contents of the pulp were 2.86, 0.85, 2.93 and 68.81%, respectively. The energy content of the jam was also higher than that of the pulp. The flavonoids, carotenoids, tannins, oxalates, phytates, saponins and alkaloids contents of the jam were lower than those of the pulp. The total sugars, reducing sugars, glucose, fructose and sucrose contents of the pulp were 7.7, 10.7, 5. 5, 4.8 and 5.8%, respectively, while those of the jam were 75.5, 47.6, 20.3, 30.3 and 21.68%, respectively. The vitamins B1, B2 and C contents of the pulp were 122, 35 and 35 mg/100g, respectively and decreased to 113, 10.2 and 22mg/100g, respectively, in the jam. The citric acid increased from 12.9 in the pulp to 15.6mg/100gin the jam. The P, K, Mg, Cu, Zn and Ca contents of the jam were higher than those of the pulp, while the Na and Fe contents of the pulp were higher than those of the jam. The total plate counts of the pulp and the pulp jam were 4.0 x104 and 1.2 x 101, respectively. The yeast and mould counts of pulp were 2.4 x104, while that of the jam was 0.3 x 101. The commercial plum jam was rated higher than the pulp jam for all the sensory attributes assessed except spreadability and overall acceptability.

Bolo village is very promising to be developed as a village agro-industry with its lime fruits product. However, the price fluctuations and a decrease in quality during the shelf life of fresh lime have become challenges. This problem was identified by the UISI 2020 Student Community Service group. The goal of this community service is to find alternative solutions for making lime agro-industry based production, which is in the form of post-harvest processing of lime into jam. The implementation steps are (1) analysis of environmental conditions; (2) jam production; (3) calculation of the nutritional value of jam; (4) product packaging and branding; (5) calculation of production costs; (6) socialization of the "Bolo Jam" product, and 7) evaluation. This activity combines lecturing methods and hands-on training to the community, involving academics, lime farmers, and the community of Bolo village. The level of success measured from qualitative observations related to product acceptance. Although only 60% of the participants were enthusiastic about lime jam products, the society got an understanding of the agroindustry concept and planned to develop lime-based agroindustry products.

Few products, which today seem so marginal, had capital importance for national well-being and the country's economy like plums. Bosnia and Herzegovina had particularly favorable climatic and pedological features for plum cultivation. These natural benefits and the multiple possibility of exploitation have enabled the plum to take a dominant place among Bosnian fruits. Its economic importance did not go unnoticed by the Ottoman and later Austro-Hungarian authorities, who paid special attention to it. Therefore, it should not be surprising that in the observed period the plum was a kind of national treasure, and plum growing was the most developed branch of fruit growing. The Austro-Hungarian occupation authorities especially improved the method of processing and the sale of plums and contributed to its becoming an important economic branch.

This study was carried out to investigate the optimum level of ingredients to develop an acceptable jam product from yellow passion fruit. The jam was developed from fresh yellow passion fruit using four ingredients: sugar, pectin and citric acid of different levels. The different ingredient levels were optimized using response surface methodology (RSM). A uniform precision type Box-Behnken design consisting of three variables in a three-level pattern with 17 runs (with five center points) was employed to optimize the jam to obtain a product with adequate sensory acceptability, especially, overall acceptability. Sensory analysis for appearance, color, flavor, sweetness, taste, texture and overall acceptability was performed. Jam produced under the optimum conditions was subjected to sensory evaluation, and the results were compared with the RSM predictions. Data obtained from RSM were subjected to the analysis of variance (ANOVA) using a second-order polynomial equation. Results showed that the model fit was significant (p

This paper proposes data-based fault detection methods for an electromechanical actuator (EMA) with a brushed DC motor. The jam and winding short faults are considered in the study as the most prominent EMA faults. The fault detection is based on evaluating the properties of the motor current, considering the basic electromechanical parameters of EMAs. The main advantages are a non-intrusive approach utilising a commonly accessible motor current measurement, simple configurability, and the ability to detect faults under varying operation modes of EMA, including changes of speed, load, or movement profiles. The proposed methods have been evaluated with a custom testing system, and the results have proven the performance of the proposed approach to detect faults under varying operating conditions in industrial applications.

Black garlic has many beneficial effects, and it has a less spicy flavor. However, its aging conditions and related products still need to be further investigated. The present study aims to analyze the beneficial effects under different processing conditions and utilize high-pressure processing (HPP) in the production of black garlic jam. The highest antioxidant activities, including the DPPH scavenging, total antioxidant capacity, and reducing power (86.23%, 88.44%, and A700 = 2.48, respectively), were observed in black garlic that had been aged for 30 days. Similarly, the highest total phenols and flavonoids were observed in black garlic that had been aged for 30 days (76.86 GAE/g dw and 13.28 mg RE/g dw, respectively). The reducing sugar in black garlic was significantly increased to about 380 (mg GE/g dw) after 20 days of aging. The free amino acids in black garlic were decreased time-dependently to about 0.2 mg leucine/g dw after 30 days of aging. For the browning indexes of black garlic, the uncolored intermediate and browning products were increased in a time-dependent manner and reached a plateau at day 30. Another intermediate product in the Maillard reaction, 5-hydroxymethylfurfural (5-HMF), was observed in concentrations that increased to 1.81 and 3.04 (mg/g dw) at day 30 and 40, respectively. Furthermore, the black garlic jam made by HPP was analyzed for its texture and sensory acceptance, showing that a 1:1.5:2 ratio of black garlic/water/sugar was the most preferred and was classified as "still acceptable". Our study suggests suitable processing conditions for black garlic and outlines the prominent beneficial effects after 30 days of aging. These results could be further applied in HPP jam production and increase the diversity of black garlic products. [ABSTRACT FROM AUTHOR]