Hassawi dried lemon as a pectin substitute in strawberry jam: evaluation of sensory, physicochemical, and textural characteristics

Abstract The study aimed to evaluate the suitability of Hassawi dried lemon powder (HDLP), a cheap rich source of fibre, as a pectin substitute in jam. Pectin was replaced with HDLP at 25%–100%. Increasing HDLP level decreased water activity (0.813–0.759) and pH value (3.17–2.80), while increased % acidity (0.79%–0.87%) (p ≤ .05). Total soluble solids (TSS) and moisture content remained unchanged. Increasing HDLP level significantly increased the hardness from 56.3 to 63.0 g, while decreased the cohesiveness value (p ≤ .05). Colour parameters were unchanged except for b* and hue values both increased from 0.10 to 0.23 and 4.1 to 8.8, respectively (p ≤ .05). Replacing pectin at 75%–100% slightly affected mouthfeel and spreadability, while other sensory attributes remained stable. Microstructure analysis showed minor changes, while maintaining uniformity and distribution. Low replacement levels (25% and 50%) achieved optimal sensory and quality balance, emphasising its potential as cheap and successful pectin substitute.