Evaluation of the Nutraceutical, Physiochemical and Sensory Properties of Raisin Jam

Taha M. Rababah, Muhammad Al-U'datt, Ali Almajwal, Susan Brewer, Hao Feng, Majdi Al-Mahasneh, Khalil Ereifej, Wade Yang

Research output: Contribution to journalArticlepeer-review


This objective of this study was to evaluate the effect of jam processing of grape and raisin on the nutraceutical, physiochemical, and sensory properties. The results showed that fresh grape had the highest antioxidant activity, and total phenolic and anthocyanin content followed by grape jam, raisin, and raisin jam, respectively. No significant differences existed in soluble solids, pH, or firmness between grape and raisin jams. No significant differences in color parameters, ΔE, and chroma existed between grape and raisin jam. Descriptive sensory results showed minor differences in some sensory attributes between grape and raisin jams. In terms of consumer evaluation (9-point verbal hedonic scale and a 5-point just-about-right scale) the jams made from local raisins were parity with those from grape, despite small differences especially in whole raisin jam. Although raisin and other dried products are not traditionally considered as a raw material for jam processing, they have the same potential as fresh fruits.

Original languageEnglish (US)
Pages (from-to)C609-C613
JournalJournal of food science
Issue number6
StatePublished - Jun 2012


  • Antioxidant activity
  • Grape
  • Jam
  • Nutraceutical
  • Physiochemical

ASJC Scopus subject areas

  • Food Science


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