Optimizing Quality of Pineapple (Ananas comosus L.) Jam Influenced by Different Sweeteners and Pulp Proportions

ascorbic acid content and total titratable acidity, while the one with jaggery (1.5:1) had a higher moisture content and fiber content.In food safety aspects, all treatments have the acceptable range of yeast and mold count (1.0 104 cfu/g) except control (no sweetener) stored at room temperature till 3 months.Among the treatments, the highest pulp proportion with sugar-treated pineapple jam (1.5:1) was the most appropriate proportion because it retained the highest ascorbic acid, natural fruit color, and flavor with minimal browning.In addition, the use of sugar also decreased the moisture content which inhibited the microbial growth.