PHYSICOCHEMICAL, PHYTOCHEMICAL AND SENSORY PROPERTIES OF A NOVEL JAM PRODUCT PROCESSED FROM LASSORA AND FIG FRUITS

This work aimed to use lassora and fig fruits for the production of a new jam product. Lassora and fig fruits were mixed in the ratios of 100:0, 0:100, 33.33:66.66, 50:50, and 66.66:33.33, respectively, to produce jam blends. The prepared jam samples were analyzed for physicochemical, phytochemical and sensory properties. The obtained results showed that lassora fruits had higher total polyphenols, total flavonoids, vitamin C, protein, crude fibers, and ash contents than fig fruits. As the percentage of lassora fruit in the resulted jam increased, the contents of total polyphenols, total flavonoid, vitamin C, calcium, phosphorus, sodium, protein, crude fibers, and ash contents in the resulting jam mixtures increased. The jam resulting from lassora fruits was significantly higher in taste, aroma, colour and overall acceptability values compared to fig jam, and that mixing lassora fruits with figs improved these properties for some of the resulting jam mixtures and reduced some of them with different mixing ratios compared to fig jam alone. In light of the findings, it is possible to notice that using lassora and fig mixes in jam making will boost its nutritional content as well as physicochemical, phytochemical, and sensory properties.