TY - JOUR
T1 - Evaluation of the Nutraceutical, Physiochemical and Sensory Properties of Raisin Jam
AU - Rababah, Taha M.
AU - Al-U'datt, Muhammad
AU - Almajwal, Ali
AU - Brewer, Susan
AU - Feng, Hao
AU - Al-Mahasneh, Majdi
AU - Ereifej, Khalil
AU - Yang, Wade
PY - 2012/6
Y1 - 2012/6
N2 - 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.
AB - 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.
KW - Antioxidant activity
KW - Grape
KW - Jam
KW - Nutraceutical
KW - Physiochemical
UR - http://www.scopus.com/inward/record.url?scp=84861963574&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84861963574&partnerID=8YFLogxK
U2 - 10.1111/j.1750-3841.2012.02708.x
DO - 10.1111/j.1750-3841.2012.02708.x
M3 - Article
C2 - 22582920
AN - SCOPUS:84861963574
SN - 0022-1147
VL - 77
SP - C609-C613
JO - Journal of food science
JF - Journal of food science
IS - 6
ER -