Development of Functional Date Jam with natural

sweetener

Student READY Research Project

(FT 496)

Submitted by Students of
BACHELOR OF TECHNOLOGY
IN
FOOD TECHNOLOGY

Anmol
(L-2020-A-07-BTFT)
Mansimran Singh
(L-2020-A-28-BTFT)
Shruti Chaudahry
(L-2020-A-50-BTFT)
Vikrant Malik
(L-2020-A-71-BTFT)

Under the guidance of

Dr. Sukhpreet Kaur

Department of food science and Technology

Punjab Agricultural University
Ludhiana
January, 2024
 CERTIFICATE-I

We hereby certify that the work which is being presented in this project report entitled "
Development of functional date jam with natural sweetener" by Anmol (L-2020-A-07-BTFT),
Mansimran Singh (L-2020-A-28-BTFT), Shruti Chaudahry (L-2020-A-50-BTFT), Vikrant Malik
(L-2020-A-71-BTFT) for the requirement of Student READY Research Project (FT 496) has
been submitted to the Department of Food Science and Technology, PAU, Ludhiana is an
authentic record of our own research work carried out under the supervision of Dr. Sukhpreet
Kaur. We express sincere gratitude and appreciation for him/her. We would like to thank the Head
of the Department and all the faculty members for valuable guidance. We duly acknowledge the
Department for providing the necessary facilities for completion of this research project.

Name Admission no. Signature

1 Anmol L-2020-A-07-BTFT

2 Mansimran Singh L-2020-A-28-BTFT

3 Shruti Chaudahry L-2020-A-50-BTFT

4 Vikrant Malik L-2020-A-71-BTFT

Date:
 CERTIFICATE- II

This is to certify that the research project entitled “Development of functional date jam with
natural sweetener” submitted by Anmol (L-2020-A-07-BTFT), Mansimran Singh (L-2020-A-28-
BTFT), Shruti Chaudahry (L-2020-A-50-BTFT), Vikrant Malik (L-2020-A-71-BTFT) for the
requirement of Student READY Research Project (FT 496) has been carried out by them under
my supervision.

Date:

Signature:

Name:

Designation:
Department of Food Sci. & Tech,
P.A.U, Ludhiana
(Project Guide)
 Abstract

Date fruits have greater importance in human nutrition owing to their high number of essential
vitamins and minerals, which include carbohydrates sugar ranging from 65% to 80% on a dry
weight basis. Jam is semi-solid substance by heating fruit pulp and sugar followed by addition of
pectin and citric acid. Natural sweeteners can be a great alternative to sugar consumption in our
daily life. In this research we tried to replace the refined sugar with honey in date jam. Honey is
rich in moisture, titratable acidity, total sugars, reducing sugars, ascorbic acid, total phenols, total
flavonoids, antioxidants activity. Various compositional, physio-chemical, phytochemical and
sensory analysis were performed with different concentrations of honey in date jam i.e. 25%,
50%, 75%, 100% honey. With increase in concentration of honey results revealed that increase in
TSS, moisture, titratable acidity, total sugars, reducing sugars, ascorbic acid, total phenols, total
flavonoids, antioxidants activity. Based on the sensory analysis, the jam with 100% honey was
most preferable. Overall, it was concluded that replacing refined sugars with honey provides a
unique opportunity to prepare a jam with both deliciousness and functional benefits.
 CONTENTS

Title Page nos.

1. Introduction 1-3

2. Review of Literature 4-7

3. Materials and Methods 8-17

4. Results and Discussion 18-27

5. Conclusion 28-29

6. References 30-31
CHAPTER I

INTRODUCTION

Dates, the fruit of date palm tree (Phoenix dactylifera), is among the sweetest fruit in the world,
and have been enjoyed for thousands of years. They contain significant levels of carbohydrate,
proteins, vitamins and crude fibers, as well as essential minerals. Therefore, dates are not only
delicious with a sweet taste and a smooth mouth feel, but they have also been regarded as an
almost ideal diet that supplies wide range of necessary nutrients along with a lot many health
benefits.

Dates are primarily grown in tropical and subtropical regions of the world. These are commonly
cultivated in middle east and north Africa. As, date palms requires hot, dry weather with plenty of
sunlight; these conditions are to be found in these certain areas, by which date is a staple food
there, used in most of the dessert and savories products.

According to the latest data by Food and Agriculture Organization (FAO) of the united Nation
largest producer of dates is Egypt, produces 1,747,715 tonnes/year; second largest producer of
dates is Saudi Arabia with production of 1,565,830 tonnes/year, followed by Iran at 3 rd position
with dates produce of 1,303,717 tonnes/year.

Date palm farming first started in 2007 in India, it started in state- Rajasthan. AT present along
with Rajasthan other four states Maharashtra, Tamil Nadu, Kerela and Gujrat has also started date
palm farming. It occurs in western border, especially in Kutchh district of Gujrat with about
18286 hectares with a produce of 171533 metrictonnes. Rajasthan grows a varieties of date pal
like- Barhee, Khuneji, Khalas, Medjoool, Khardavi, Jamli and Sagai. Rajasthan produced around
800tonnes of fruit at first harvest (in 2015-2016).In 2021, India imported around 428.8 thousand
metric tonnes of dates; where it’s major exporters were Pakistan, Iraq and United Arab Emirates.

Date fruit indergoes four different ripening stages first is Kimiri Stage- if we talk about
appearance dates fruit at the Kimri stage are typically green and firm. where texture is firm and
crunchy, similar to unripe fruit. The dates are not sweet at this stage. But taste astringent or bitter.
Kimiri is in an early stage of development and therefore dates are not suitable for human
consumption in this state. The goal is to go through subsequent steps to achieve optimal flavor
and sweetness. Next. In Khalal stage- Color begins to change from green to yellow or red. These
are firm but have a slight crunch when bitten. Sweetness increases from the Kimri stage and
becomes moderately sweet. At this stage TSS starts to increase. Khalal dates are often enjoyed by

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those who prefer firmer fruits. Although it is not as sweet as mature dates, it is tasty and edible.
Next stage is Rutab stage- Color becomes darker and turns dark yellow or brown. When the dates
reach the rutab stage, they become soft and chewy. At this stage dates are sweet and the sweetness
is more pronounced compared to the khalal stage. Rutab dates are popular for fresh consumption.
Its soft and pleasant texture makes it a delicious and healthy snack. Last stage is the tomar stage.
At this stage, dates turn dark brown or black. Also the texture becomes soft and sticky. Tamar
dates are very sweet and the sugars become more concentrated as the fruit dries. Tamar dates are
fully ripe and dried. It is usually used dried and has a rich, sweet flavor. Tamar dates are versatile
and are used in a variety of dishes, including desserts, energy bars, and natural sweeteners.

Nutritional composition of date fruit - Date fruits have greater importance in human nutrition
owing to their high number of essential vitamins and minerals, which include carbohydrates sugar
ranging from 65% to 80% on a dry weight basis, mainly in inverted forms (glucose and fructose)
(Ali Alghamdi, 2018a). It is globally used in food processing sector as a natural sweetener and
rich in dietary fibers (11-78%), carbohydrates (60-78%), bioactive compounds such as sterols,
carotenoids and anthocyanins.

Natural sweetners - nowadays, natural sweetener are very popular and in high demand, due to
their properties and the health benefits a person gets by it’s consumption, natural sweeteners can
be a great alternative to sugar consumption in our daily life. We have many options for
sweeteners other than refined sugar, like honey, jaggery, stevia, erythritol, xylitol, etc.

In this research we tried to replace the sugar we add in jam making with honey, as, honey is very
superior than processed sugar in almost every nutritional aspect. Honey is rich in phytonutrients,
it has around 80-85% carbohydrates, has more reducing sugars than in processed refined sugar.

Jam is a sweet preserve/spread made by cooking fruit with sugar to create a thick, flavorful
mixture. The process involves heating the fruit and sugar together, often with the addition of
pectin (a natural gelling agent) and sometimes an acid (such as lemon juice). During the cooking
process, the fruit breaks down and releases its natural juices and flavors, while the sugar
preserves the mixture and adds sweetness to the jam. The main property of jam to be considered
by FSSAI is it’s TSS which should be min. 65.0%

In the present study, research was conducted to develop a functional jam using natural sweetener,
that is honey, making it rich in phytonutrient.

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Objective of this study:

 To study the physio-chemical and phytochemical characteristics of raw materials and

prepared jam.
 To optimize the processing technique for preparation of Date jam with a natural
sweetener (honey).

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CHAPTER-II

REVIEW OF LITERATURE

A comprehensive literature review was conducted to accumulate relative studies pertaining to the
investigation of “Development of functional date jam with natural sweetener.” This chapter
provides an overview of the literature relevant to the current study, categorized into following
headings:

Shahib and Marshall (2009) studied that the fruits of the date palm (Phoenix dactylifera L.),
known as dates, are high in fat (0.2-0.5%), protein (2.3-5.6%), vitamins, and carbohydrates (total
sugars, 44–88%). They also include a significant amount of dietary fiber (6.4–11.5%). Date flesh
has an oil content of 0.2-0.5%, while the seed has an oil content of 7.7-9.7. The date palm, or
phoenix dactylifera, is primarily found in Middle Eastern nations like Iran and Iraq. The date
palm (phoenix dactylifera), which is mostly found in Middle Eastern nations including Saudi
Arabia, Iran, Iraq, and the United States (California), has a big impact on the environmental and
economic conditions of those regions. Dates are primarily planted for their fruit, which can be
eaten raw, dried, or processed.

Besbes et al (2008) examined that dates of second-grade (hard-textured) from three possible
Tunisian varieties had the same concentration of total phenolics (∼280.6–681.8 mg of GAE/100
g), sugar (∼73.30–89.55 g/100 g dry matter), and fiber (∼7.95–18.83 g/100 g dry matter) as dates
of good quality. The goal of this project was to increase the value of these raw resources by
producing jam with them. The date variety had a considerable impact on the composition and
physical attributes of date jams, according to the results. Allig jam did, in fact, have a higher
firmness and water retention capacity and was richer in reducing sugars. This work provided
crucial information that could help date jam become more commercially viable.

Alqahtani et al (2008) studied a by-product of the date syrup business, date press cake (DPC) has
a high concentration of minerals, antioxidant compounds, and dietary fibers. The DPC was added
to the date jam mixture at progressively higher levels—0, 3, 6, 9, and 12% (w/w). According to
the findings, date jam's cohesiveness, adhesiveness, hardness, and chewiness all considerably
increased when DPC levels rose. The jam's a*, b*, and ΔE values increased and its L* values
considerably dropped as the DPC inclusion levels increased. According to the findings of the
sensory study, date jam made with 9% DPC obtained the highest acceptance score overall.

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According to this study, DPC can be included up to 9% of the time in date jam formulation as a
low-cost, natural ingredient that can enhance the texture, antioxidant capacity, and general
acceptability of the jam.

Haqa and Darakshan examined (2014) examined that jam is a thick, sugary spread that is created
by boiling chopped or crushed fruit with sugar, either with or without pectin added—the latter
helping to produce low-pectin fruits that include apricots. This study looked into the feasibility of
turning dried apricots into jam and found that both the production and storage of the product held
a lot of promise. The addition of dates to apricot preserves adds a variety of nutrients and
minerals as well as a fresh viewpoint. These year-round, dried forms of these abundant providers
of potassium, phytochemicals, soluble and insoluble fiber, and vitamins A (beta carotene) and C
are available in Kashmir and Ladakh regions as the first signs of summer.

Lakho et al (2017) examined the production and processing of date jam. The goal of this effort
was to standardize the production process with varying pectin concentrations, hence adding value
to the date raw material used in jam manufacture. Four different pectin concentrations were
employed for this purpose: 1 g, 2 g, 4 g, and 1 g pectin with 1 g citric acid. Chemical analysis was
recorded, includ ing total sugar, reducing sugar, and non-reducing sugar. The findings
demonstrated that the chemical and sensory properties of date jams were significantly impacted
by the concentration of pectin and the length of storage.

Sunarharum et al (2021) examined the date plant is a tropical plant native to the Middle East.
Because it is edible at all stages of maturity, Barhi is the most well-known variety of dates
available worldwide. Because the barhi date ripens quickly, further processing is required to
increase its shelf life. Making a jam out of the Barhi dates is one method. Finding the jam's ideal
formulation was the study's main goal. Total color difference (ΔE) and spreadability were the
responses, and the optimization approach used Response Surface Methodology with Center
Composite Design and two independent variables, namely pectin and citric acid concentration.
Barhi date jam's ideal composition was 0.52% pectin and 0.69% citric acid. It has spreadability of
9.2 cm and total color difference (ΔE) of 6.77. There was no discernible discrepancy between the
software's anticipated value and the actual data verification results (p-value> 0.05). According to
the findings of the quality acceptance test, customers can accept Barhi date jam.

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Raphaelide et al (1996) prepared peach jam using commercial glucose syrups of 38 DE and 44
DE, isoglucose, maltose syrup, and their combinations with sucrose, a range of peach jam
samples were made. A device called an Instron was used to examine how samples' textures
changed as they aged. Syrup composition had a noticeable impact on jam texture. When 100%
isoglucose syrup was utilized, the jams' consistency ranged from very firm to very soft, and
stability required three weeks of maturing. The jams might be categorized based on their
mechanical and textural characteristics, according to Principal Component Analysis.

Rababah et al (2014) studied that how manufacturing fruit jams affected the active ingredients.
The findings demonstrated that the qualities of fresh fruit altered both during and after processing
and storage. Fruit jam's water content changed when it was boiled and pectin was added; also,
fiber content was lost during the separation processes of peeling, filtration, and stem removal.
Water-soluble and fat-soluble vitamins, as well as minerals, are prone to oxidation and can be lost
through leaching into the cooking liquid during cooking. The presence of light, pH, temperature,
and pectin added to the jam during processing of all fruits and storage at varying temperatures, as
well as oxygen availability under various conditions, also altered the components of flavonoids,
antioxidants, and phenolic compounds.

Shinwari and Rao (2016) examined fruits are a rich source of bioactive substances that contribute
to their potential as antioxidants, including carotenoids, flavonoids, phenolics, and vitamins.
These fruits are processed into shelf-stable goods like jams and jellies to make them available for
consumption throughout the off-season. However, once these goods are processed and stored, the
bioactive components generally diminish. The degree of loss can change depending on the
product's composition (fruit, sugars, pectin, etc.) and the processing conditions (temperature and
duration).

Piližota et al (2012) studied, the effects of adding phenolic antioxidant-rich pine bark extracts or
green tea on the anthocyanin, polyphenol, and antioxidant activity of reduced-calorie blueberry
jams. The investigation's findings showed that adding green tea or pine bark extracts affected the
anthocyanin level of fortified jams in addition to their total phenol content. The amount of
anthocyanin increased with the addition of both extracts. Anthocyanin level in reduced-calorie

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blueberry jam without extract addition was 137 mg/100 g; samples including extracts of pine bark
or green tea had anthocyanin content of 146 and 154 mg/100 g, respectively.

Singh et al (2016) discussed by plotting response surface graphs with β-carotene yield as the
dependent variable allowed for the optimization of ultrasound-assisted extraction with three
independent variables (sonication time, ethanol concentration, and sonication amplitude). Under
ideal circumstances (7.03 minutes for extraction, 62.03% ethanol content, and 83.7% amplitude),
55 µg/g of Chlorella biomass were produced as β-carotene yield. By supplementing the apple jam
with whole Chlorella biomass powder (1, 2 and 3% w/w) and Chlorella extract at optimal
conditions (5, 7.5, and 10 mg/100 g apple jam), the functional apple jam was created. When
compared to samples that were supplemented with entire Chlorella biomass, the samples fortified
with β-carotene extract had a vitamin A concentration that was almost ten times higher. Following
a comparative analysis of various fortification rates and forms, it was discovered that samples
with extract added had higher nutritional values and were generally more well-liked as functional
foods.

Adepoju and Oyewole studied (2018) Carrots were added as a source of provitamin A (as beta-
carotene) and groundnuts as a plant protein source to jams made from Spondias mombin fruit
pulp extract. Human participants underwent acceptability testing and sensory evaluation of the
various formulations. After that, they were examined using the common AOAC analytical
techniques to determine their vitamin, mineral, and proximate content.As a control, commercially
purchased jam was also examined. Carrot-fortified jams received higher ratings for overall
quality acceptability than unfortified jam made from fruit pulp extract from Spondias mombin. As
the quantity of groundnut used for fortification rose, the overall acceptability of jams fortified
with groundnut declined. When compared to unfortified jams, the fortified jams had higher
protein and vitamin C contents.

Pinandoyo and Siddiqui (2020) studied in the past ten years, fruit product protein fortification has
been popular as a solution to the lack of protein in it. But finding the ideal combination for
fortification has long been a challenge. The purpose of the study was to provide insight into the
formulation and how it affects the physicochemical and overall acceptance of papaya jam.
Formulation 40:1, 40:2, 40:3, 40:4, and 40:5 of papaya pulp: soy protein isolate (part/part) was

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used for fortification. Over the course of three months of storage, the following parameters were
examined monthly: moisture, TSS, pH, total and reducing sugar, non-enzymatic browning,
ascorbic acid, total carotenoid, crude protein, total plate count, and overall acceptability of
highest acceptance formula

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CHAPTER III
Material and methods

The research work related to study entitled "Development of functional Date jam with natural
sweetener" was carried out in the Department of Food Science and Technology, Punjab
Agricultural University, Ludhiana during the seventh semester in year 2023. The work was
undertaken as per the details given below:

3.1 Ingredients
3.2 Processing of Date paste
3.3 Standardization of recipe for preparation of different date jam formulation
3.4 Analytical method
3.5 Sensory evaluation

3.1 Ingredients

3.1.1 Raw material

Fully mature (soft) dates of tamar stage were procured from local market.

3.1.2 Miscellaneous

Other ingredients like sugar, honey, pectin, citric acid was obtained from local
market.

3.2 Processing of Date paste

For date paste preparation, the seeds were removed manually and seedless dates were crushed
gently with small quantity of water in a grinder (Philips HL 1645; power 750 W, rpm 2000, motor
rating 30 min). This prepared date paste was then utilized in formulation of jam.

3.3 Standardization of recipe for preparation of different date jam formulations

Jam was prepared with a variety of ingredients such as date paste, sugar, pectin and citric acid.
The recipe had been standardized. Pectin was added with small amount of sugar and water. Then
the date paste was cooked. A weighed amount of sugar and other component were added one at a
time while swirling continuously. Using refractometer with range of 62-92 ° B, the paste was
boiled until the TSS reached 65 ° B. When paste had acquired the desired texture, it was poured
into glass jars.

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 To increase the nutritious content of the product, sugar was replaced with natural
sweetener (Honey).
Date jam was made in five distinct formulations by replaced refined sugar with honey at
0, 25, 50, 75, 100% levels. While keeping all other ingredients remaining constant (Table3.1).

Table 3.1: Different formulation of date jam with 500g of date paste:

Ingredients
formulations Paste Sugar Honey Citric acid Pectin
(g) (g) (g) (g) (g)
control 500 250 0 3.75 4
25% honey 500 187.5 85.5 3.75 4
50% honey 500 125 169 3.75 4
75% honey 500 62.5 253.4 3.75 4
100% honey 500 0 388 3.75 4

Mature date

Washing

Deseeding

Grinding (make paste)

Mix Pectin with water and sugar

Add date paste

Heat with continuous stirring

Add sugar, citric acid

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 Further cook

Judging end point

(TSS more than 65 °B or sheet test)

Filling hot into glass jars

Cooling

Storage

Fig. 3.1: Procedure of date jam preparation

3.4 Analytical method

3.4.1 Physio chemical and phytochemical analysis of raw material and final products

With the aid of analytical techniques, raw dates, sugar, honey and jam formulations were
examined for various characteristics such as water activity, moisture, ash, titratable acidity, total
sugar, reducing sugar, color, antioxidant activity. The evaluation was done in triplicates.

3.4.1.1 Moisture content

The amount of moisture was calculated using AOAC (2019) guidelines. A 2.0 g sample
was placed in a moisture dish and stored in a hot air oven set to 100 °C until a constant weight
was achieved. The weight loss gives the percentage of moisture. The following formula was used
to calculate the moisture content (%) in samples:

initial weight−Final weight

moisture content ( % )= X 100
weight of sample

Water activity

A water activity meter was used to determine the water activity of products. This meter
determines the food's vapour pressure by dividing it by the vapour pressure of pure water. The

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value is between 0.0 and 1.0. Water activity (aw) can be estimated from the vapour pressure of
the solution (p) by the vapour pressure of pure water (po). The following is a formula for
estimating water activity:

vapour pressure of food

water activity=
Vapour pressure of pure water

3.4.1.2 Total soluble solids (TSS)

Total soluble solids were measured by hand refractometer at ambient temperature (Erma,
Japan), with a range ranging from 62° to 90° Brix. The measurements were reported as "Brix
after being corrected to 20°C (AOAC 2019).

3.4.1.3 Ash

The ash content was determined gravimetrically by taking 3.0 g sample. The samples
were placed into pre-weighed crucibles and burned over a hot plate until no fumes were detected.
The ignited sample was placed in a muffle furnace (MAC, Delhi) for 5 hours at 550°C to get a
carbon-free white ash with constant weight. The sample was taken out from the muffle furnace
and cooled down in a desiccator prior to being weighed. The total ash content was represented as
a percentage on the basis of fresh weight basis (AOAC 2019) as given below

(weight of crucible +ash) – weight of crucible

Ash content ( % )= X 100
Weight of sample

3.4.1.4 Titratable acidity

Titratable acidity was determined by taking 5.0-10g of sample and a volume of (100 mL)
makeup with distilled water. The supernatant was filtered using Whatman filter paper No. 1. and
an aliquot of 50 mL was put into a conical flask and titrated with 0.1 N NaOH using
phenolphthalein indicator (Ranganna 2017). The acidity was calculated in mg/kg of body weight
(percent anhydrous citric acid). The formula for calculating titratable acidity is as follows:

Titer value × Normality of NaOH × 64 × volume make up ×100

Titratable acidity=
Weight of sample taken

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3.4.1.5 Total sugar

The total sugars in the samples were determined using the AOAC (2019) technique. This
method generates hydro methyl furfural (HMF) and furfural, which combine with phenol to form
a reddish-brown condensed material. In this method, 1.0-2.0 g of material was refluxed twice for
2 hours with 50 mL of 80% isopropyl alcohol. After being refluxed, the samples were cooled
down to room temperature and filtered through Whatman filter paper No. 1. Isopropyl alcohol
was evaporated using a boiling water bath or hot air oven, and the filtrate's final volume was
made up to 100 mL using distilled water. For further analysis, 1 mL of extract was diluted 10
times, and 0.5 mL was taken for final analysis. 0.5 mL of aliquot is taken in test tubes and 0.5 mL
of distilled water was added in the sample. The test tubes are then filled with 1 mL of 5% phenol
and 5 mL of concentrated sulphuric acid (H₂SO₄). The materials were extensively swirled with a
vortex after being refrigerated in ice water. The color intensity of cooled sample were measured
at 490 nm on spectrophotometer against a blank (without sample). The samples absorbance was
compared to a glucose standard curve.

conc . of glucose × absorbance of sample × volume made up × DF ×100

Total sugar =
Corresponding absorbance of glucose × aliquot taken ×weight of sample ×1000

Total Sugars
1.8
1.6
1.4 f(x) = 1.506 x + 0.0128000000000001
R² = 0.99658275965556
Concentration

1.2
1
0.8
0.6
0.4
0.2
0
0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1 1.1
Absorbance

Fig3.2: Standard curve of glucose

3.4.1.6 Reducing sugar

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The reducing sugars of the given samples were determined using the method proposed by AOAC
(2019). In this technique, reducing sugars were heated with an alkaline copper tartrate solution,
resulting in the formation of cuprous oxide. When cuprous oxide reacts with arsenic molybdate,
molybdenum blue is produced. 1.0 g of material was refluxed twice with 80 percent ethanol for 2
hours. After extraction, all of the samples were cooled to room temperature before being filtered
through Whatman filter paper No. 1. The filtrate was diluted with distilled water to a final volume
of 100 mL. For further examination, 1.0 mL of extract was diluted 10 times, and 1 mL was
recovered for final analysis. 1 mL of aliquot was placed in test tube and 1 mL of solution C
(solution A (2.54 g sodium carbonate, 2.0 g sodium bicarbonate, 2.5 g potassium sodium tartrate,
and 20 g sodium sulphate in 100mL distilled water) + solution B (15 g copper sulphate in distilled
water with one drop of sulphuric acid) in the ratio 25:1) is added and test tubes were incubated in
boiling water bath for 20 minutes. Except for the blank, all of the test tubes were reddish in
colour. 1 mL of reagent D (2.5 g ammonium molybdate, 2.5 mL sulphuric acid, and 0.3 g
disodium hydrogen arsenate in 100 mL of distilled water) was added to each test tube. The
sample’ absorbance was measured at 510 nm using spectrophotometer.

The absorbance of the samples was compared with glucose standard curve.

conc . of glucose × absorbance of sample × volume made up × DF ×100

Reducing sugar=
Corresponding absorbance of glucose × aliquot taken× weight of sample ×1000

OD
0.25

0.202
0.2
0.165

0.15 0.134
OD

0.099
0.1
0.065

0.05

0
10 20 30 40 50 60 70 80 90 100 110
centration

Fig3.3: Standard curve of glucose

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3.4.1.7 Color

The colour was determined using a Hunter Lab colorimeter. The surface of the specimen
is diffusely illuminated by light. The Hunter L*, a*, and b* colour values were used for all raw
material and product measurements. The samples were kept on the specimen port, which is made
of glass with a specific diameter to cover the full exposed area of the port to light. The instrument
conveniently provides the mean data for three replicates. The L*, a*, and b* values of a measured
colour are three elements of the colour that, when combined together, gives material's unique
colour value. The colour difference describes how much a sample's overall colour changes when
compared to the colour values of a standard sample with L, a, and b colour values. 'L' represents
brightness, ranging from 100 for perfect white to zero for black; ‘a’ represent redness when
positive, grey when zero, green when negative; and ‘b’ represents yellowness when positive, grey
when zero, and blueness when negative.

3.4.1.8 Ascorbic acid

Ascorbic acid was measured using the titrimetric method, which was calibrated against standard
ascorbic acid using 2,6-dichlorophenol indophenol dye (0.04%) (Singh et al 2022). The 5.0 g
sample was blended with 0.4% oxalic acid, and the volume raised to 100 mL. The solution was
centrifuged and filtered through Whatman No.4 filter paper to obtain a 50 ml. aliquot for titration
with standard dye solution. The end point was recorded when the light pink colour persisted for
15 seconds. The results were reported in milligrams of ascorbic acid per 100 grammes of
material. The formula for calculating dye factor and ascorbic acid is as follows:

mgof ascorbic acid

Dye factor =
mL of dye used

titre value ×dye factor × volume made up

Ascorbic acid (mg/100 g)= × 100
aliquot taken ×weight of sample taken

3.4.1.9 Total phenol content

Total phenols dates and its prepared products are evaluated spectrophotometrically using
the folin ciocalteau (FC) reagent (Kaur and Aggarwal 2016). In this process, 1.0-3.0 g of material
was refluxed twice with 80% methanol for 2 hours. After extraction, all of the samples were
cooled to room temperature before being filtered through Whatman filter paper No. 1. The filtrate

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was diluted with 80% methanol to a final volume of 100 mL. To a 1 mL of aliquot, 7 mL of
distilled water was added. After adding 0.5 mL of ciocalteau (FC) reagent, the samples were
incubated for 5 minutes. Following that, 1.5 mL of saturated sodium carbonate (20 g/100 mL
distilled water) was added. The materials were thoroughly mixed and incubated in the dark for 2
hours. The absorbance of the samples was measured at 750 nm using a spectrophotometer
(LABINDIA UV 3000), and the results were recorded as gallic acid equivalents (GAE). The
samples' absorbance was compared to a gallic acid standard curve (20-100 g gallic acid/mL)
using the formula:

conc . of gallic acid × absorbance of sample × volume made up

Total phenols= × 100
Corresponding absorbance of gallic acid × aliquot taken ×weight of sample

1.8
Phenols
1.577
1.6
f(x) = 1.57 x + 0.0132000000000001
1.4 R² = 0.999391015738716 1.269
1.2
Confrugation

0.959
1

0.8
0.659
0.6

0.4 0.312

0.2

0
0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1 1.1
Absorbance

Fig3.4: standard curve of gallic acid

3.4.1.10 Total flavonoid content

The flavonoids content was assessed using a slightly modified method published before
(Meda et al 2005). 5 mL of methanolic sample is placed in a test tube, and 5 mL of 2% aluminum
trichloride (AlCl3) is added and allowed to rest for 10 minutes. The sample is then measured at
415 nm in the L5S UV-visible spectrophotometer against a blank of pure methanol. A standard
curve with quercetin (0-50 mg/L) as the standard is used to quantify total flavonoids. All

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measurements are conducted in triplicate, and the average of these measurements is used to
compute total flavonoids (mg QE/100 g). Following formula was used for calculation of
total flavonoids:

Conc . of quercetin x absorbance of sample x volume made up

Total flavonoids= × 100
Corresponding absorbance of gallic acid x aliquot taken x weight of sample

Absorbance
0.18
0.155
0.16
0.14 0.121
0.12
absorbance

0.1 0.085
0.08
0.06 0.045
0.04
0.016
0.02
0
0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1 1.1
conc.

Fig 3.5: Standard curve of Quercetin

3.4.1.11 Total antioxidant activity by DPPH method

The estimation of DPPH free radical scavenging activity was done following method
given by (Floegel et al 2011). Diluted extract (1 ml) was mixed with 1ml Tris buffer and 2 ml of 2
mM DPPH reagent solubilized in absolute methanol. The absorbance was read at 517 nm after
keeping the tubes in dark at room temperature for 30 min, taking methanol as blank. The results
were expressed as µmol Trolox equivalent (TE)/100 g.

DPPH reagent: DPPH dye (4 mg) was dissolved in absolute methanol and volume was made 100
ml, followed by absorbance setting at 1.000±0.1 at 517 nm.

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 conc . of torlox × absorb . of sample × volume makeup × DF × 100
Trolox formula=
correspon ding absorb . of torolox × aliquot taken× wt of sample

0.5
0.45
0.4
0.35
0.3
OD

0.25
0.2
0.15
0.1
0.05
0
0 0.2 0.4 0.6 0.8 1 1.2
concentation

3.4.1.12 Carotenoids

The carotenoid content of samples was calculated using the method described by Vimala and
Poonghuzhali (2015). To 1.0 g of sample, crushed with a pestle and mortar and 80% acetone (2
mL) was added. The extract was filtered and the procedure was repeated until a clear extract was
obtained. The volume was increased to 10 mL using 80% acetone. The absorbance of the sample
was measured at 480 nm with a spectrophotometer (BioLab VIS- 300, Holmarc, Opto-
Mechatronics Ltd., India) to estimate the carotenoid content, and the findings were
represented in mg/100g db.

carotenoids content ( 100mgg )= A 4801000×0.114 ( A 665 ) −0.638( A 645)

× weight of sampletaken
×Volume makeup

3.5 Sensory evaluation

Semi-trained panelists evaluated date jam based on appearance, texture, flavor, and overall
acceptability to determine the most acceptable and desired jam. The samples were scored on a 9-
point hedonic rating scale. The scores of various colour and appearance treatments, flavor, and
texture were acquired, and the mean score for overall acceptability was determined.

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CHAPTER IV

RESULTS AND DISCUSSION

The present investigation was carried out on the topic entitled “Development of functional
date jam with natural sweetener”. The result obtained during analysis were presented and
discussed under following subtitles:

4.1 Quality characteristics of raw materials

4.1.1 Raw dates

4.1.1.1 Compositional analysis

 Moisture and water activity

 Ash content
 Titratable acidity
 Total and reducing sugars and TSS
 Color attributes

4.1.1.2 Phytochemical analysis

 Ascorbic acid
 Total phenols, flavonoids content and antioxidant activity

4.1.2 Refined sugar and Honey

4.1.2.1 Compositional analysis

 Moisture and water activity

 Ash content
 Titratable acidity
 Total and reducing sugars and TSS
 Color attributes

4.1.1.2 Phytochemical analysis

 Ascorbic acid
 Total phenols, flavonoids content and antioxidant activity

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4.2 Effect of incorporation of different concentrations of honey on quality characteristics
of different date jam formulations

4.2.1 Compositional analysis

 Moisture and water activity

 Ash content
 Titratable acidity
 Total and reducing sugars and TSS
 Color attributes

4.2.2 Phytochemical analysis

 Ascorbic acid
 Total phenols, flavonoids content and antioxidant activity
4.3 Effect of incorporation of different concentrations of honey on quality characteristics
of different jam formulations
4.1 Quality characteristics of raw materials
4.1.1 Raw dates
Raw dates are fully matured so have high TSS and sugars and lower in moisture.

TABLE 4.1: Quality attributes of raw dates

Parameters Raw dates

Physico-chemical characteristics
Moisture (%) 10.78
Water activity 0.61
Titratable acidity (%) 0.40
Ash (%) 1.48
Total sugar (%) 61.96
Reducing sugar (%) 35.9
Phyto-chemical characteristics
Ascorbic acid(mg/100g) 14.90
Total phenols (mg GAE/100g) 151.98
Total flavonoids (mg QE/100g) 135.98
Total Carotenoid (mg/100g) 91.8

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Antioxidant activity (mg TE/100g) 598.04

4.1.1.1 Compositional analysis (table 4.1)

The moisture content of raw dates was 10.78%. Tamar stage of dates have low
moisture content. The water activity of raw dates was 0.61. Ash content of raw dates
was 1.48%. Matured dates have low ash content as compared to other ripen stages
(Ahmed et al 1995). Titratable acidity of dates was 0.40%. It is observed that matured
dates had lower titratable acidity. This reduction was might be due to degradation of
organic acids, with prominent changes in the dominance of specific acids like oxalic
acid and maleic acid and increase in sugar content occurred during ripening process
of date fruit (Munoz-Bas et al 2023). It was observed that the soft dates had much
higher total sugar content 61.96%. The reducing sugar in dates was 35.9%. Also, TSS
was observed 51 º Brix.
4.1.1.2 Phyto-chemical analysis
Ascorbic acid was estimated which was about 14.90 mg/100g in matured dates. Due
to lower moisture, ascorbic acid is lower is matured dates. As compared to the green
dates, matured dates exhibits lower concentration of Total phenolics and total
flavonoid content (Ahmed et al 1995). Total phenolics in dates was 151.98 mg/100g
and flavonoid content was 135.98 mg/100g.The antioxidant activity of matured date
was found to be 598.04 mgTE/100g. A strong relationship between total phenol and
antioxidant activity of date palm fruit is well established (Alam et al 2021, Alturki
and Stushnoff, 2010, Haris et al 2023b).
4.1.2 Sugar and honey
4.1.2.1 Compositional analysis
Moisture content of sugar was less then honey because sugar was in crystal form
whereas honey was in liquid form. Moisture content of sugar was 3.19% while
honey was 18.98 %. Water activity of sugar was 0.21 and honey was 0.59. Ash
content of sugar and honey were 0.105 and 0.25% resp. Ash content in refined sugar
is typically negligible, while in honey may contain trace amount of minerals,
contributes to slightly stronger ash content.It was observed that sugar had lower
titratable acidity 0.067% than honey 0.56%.It was observed that honey had high
amount of reducing sugars than refined sugar. Reducing sugars in honey were
92.81% and in refined sugar the value was 68.07%. The higher content of reducing
sugar in honey contributes to its natural sweetness.

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4.1.2.2 Phyto-chemical analysis
It was observed that sugar had lower ascorbic acid (2.29 mg/100g) as compared to honey
(3.89 mg/100g). It was observed that honey had higher total phenols and flavonoids than
refined sugar. It was observed that honey had higher antioxidant activity as compared to
sugar.
Table 4.2 Quality attributes of refined sugar and honey

Parameter Refined Sugar Honey

Physico chemical
characteristics
Moisture (%) 3.19 18.98
Titratable acidity 0.067 0.56
(%)
Ash (%) 0.105 0.25
Total sugars (%) 90.27 113
Reducing sugars (%) 68.07 92.81
Phytochemical
characteristics
Ascorbic acid 2.29 3.89
(mg/100g)
Total phenols (mg 10.83 162.87
GAE/100g)
Total flavonoids (mg 1.68 6.58
QE/100g)
Antioxidants activity 412.68 599.04
(mg TE/100 g)

4.2 Effect of incorporation of different concentrations of honey on quality characteristics of

different jam formulations
4.2.1 Compositional analysis
4.2.1.1 Moisture and water activity
It was observed that as we increased honey’s concentration, moisture content of jam was
increased 25,50,75,100% honey had moisture 10.87,12.67,13.05,13.82% resp. Moisture
in jam with 100% sugar or controlled sample was 11.32%.

PAGE \* MERGEFORMAT 19
 Water activity of the control sample was 0.62. It was observed that by increasing the
concentration of honey, water activity increased from 0.62 to 0.68 (Table 4.3).

4.2.1.2 Ash content

Ash content in control sample was 2.32% and it was observed that as concentration of
honey increased from 25% to 100% the ash content increased from 1.89 to 3.11% (Table
4.3).

4.2.1.3 Titratable acidity

Titratable acidity of control sample was 0.70%. it was observed that as concentration of
honey increased from 25% to 100%, the acidity increased from 0.53 to 0.79 (Table 4.3).
4.2.1.4 Total and reducing sugar
Total and reducing sugar in control jam was 100.2 and 61.37% respectively. With
increase in the concentration of honey it was observed that the total sugars increased, a
similar trend was noticed in case of reducing sugar content (Table 4.3).
4.2.1.5 Color attributes
Color is important parameter determining consumer acceptability and quality of food
product. The L* value (lightness) for the controlled sample (100% sugar) was 23.12, a*
Value was 0.07, and b* was -2.72. maximum L* value was in jam with 75% honey.
As honey concentration was increased L* value increased except jam with 100% honey.
There was not significant result for color in jams.
4.2.2 Phyto-chemical analysis
4.2.2.1 Ascorbic acid
The control sample (100% sugar) showed lower amount of ascorbic acid. Samples with
honey had higher ascorbic acid than control sample (Table 4.3).
4.2.2.2 Total phenolic content, total flavonoid content
Control sample containing refined sugar had lower phytochemical and antioxidant than
honey enriched sample. With increase the concentration of honey it was observed that
total phenols content increased i.e. 25, 50, 75, 100% honey formulations had 107.71,
116.54, 126.36, 145.60 mg GAE/100g phenol content (Table 4.3). Higher value was
observed in formulation containing 100% honey.
In the case of flavonoid content similar results were observed as in phenols. The control
sample had lower flavonoid (39.65 mg QE/100%). The highest value was observed in
formulation containing 100% honey formulations. As we increased the amount of honey

PAGE \* MERGEFORMAT 19
 the flavonoid content increased i.e. 25, 50, 75, 100% honey had 79.50, 98.68, 107.10,
128.26 mg QE/100g respectively (Table 4.3).
4.2.2.3 Antioxidant activity
The control sample (100% sugar) showed lower amount of antioxidant activity 598.04
mg TE/100g as compared to honey incorporated jam. As concentration of honey was
increased, it was observed that amount of antioxidants increased. Highest value was
observed in jam with 100% honey.
4.2.2.4 Carotenoid content
As we know raw dates have good amount of carotenoid content but in experiment we
examined that carotenoid content decreased during cooking of date pulp. Controlled
sample had low carotenoid content (23.98g/100g) than other samples. So, we can
conclude that jam with honey had higher amount of carotenoids than control jam.
Table 4.3 Effect of incorporation of different concentrations of honey on quality
characteristics of different jam formulations

Parameters Formulations
Compositional Control 25% honey 50% honey 75% honey 100% honey
analysis (S1) (S2) (S3) (S4) (S5)
Moisture 11.32 10.86 12.67 13.05 13.82
content (%)
Water activity 0.62 0.62 0.63 0.65 0.68
TSS(ºB) 72.00 67.00 68.00 70.30 71.50
Ash (%) 2.32 1.86 2.51 2.95 3.11
Total sugars 100.20 81.22 88.51 100.17 103.3
(%)
Reducing 61.37 59.01 60.09 76.26 81.92
sugars (%)
Color profile
L* 23.12 23.88 24.83 27.88 25.29
a* 0.07 0.55 -0.35 3.14 0.38
b* -2.72 -2.44 -2.49 -2.41 -2.60
Bioactive
profile
Ascorbic acid 4.26 5.02 5.92 6.86 7.64

PAGE \* MERGEFORMAT 19
(mg/100g)
Total phenolics 63.16 107.71 116.42 126.36 145.60
(mg
GAE/100g)
Total flavonoids 39.65 79.50 98.67 107.10 128.26
(mg QE/100g)
Total 23.98 46.74 49.74 54.36 63.98
carotenoids
(mg/100g)
Antioxidant 494.25 566.02 589.75 607.56 623.30
activity
(mg TE/100 g)

S1- Control sample 100% refined sugar date jam

S2- Jam contain 25% honey

S3- Jam containing 50% honey and 50% refined sugar

S4- Jam containing 75% honey

S5- Jam containing 100% honey

(a) (b)
15 0.7
0.68
moisture (%)

10 0.66
0.64
aw

5 0.62
0.6
0 0.58
1 2 3 4 5 1 2 3 4 5
Jam formulations Jam formulations

PAGE \* MERGEFORMAT 19
 (c) (d)
74
3
72
70 2

Ash (%)
TSS(ºB)
68 1
66
64 0
1 2 3 4 5 1 2 3 4 5
Jam formulations Jam formulations

(e) (f)
120 100

Reducing sugars (%)

100
Total sugars (%)

80
80 60
60
40 40
20 20
0 0
1 2 3 4 5 1 2 3 4 5
Jam formulations Jam formulations
(l)
(k)
content(mg

700
70
(g) 600
60 (h)
acid activity

500
50
TE/100g)
(g/100g)

40 10
400
40
Carotenoid

300
30
8
Antioxidants
Percentage(%)

20 200
20
mg/100g

6
100
10
Ascorbic

0 400
11 22 3 4 55
S1 S2 S3 S4 S5 2
-20 0
Jam
Jamformulations
formulations
Samples 1 2 3 4 5
Jam formulations
L⃰ a⃰ b⃰

(j)
(i) Fig.4.1 Effects of incorporation of different
140
200 concentration of honey on quality attributes of
(mg
phenols(mg

120
150
100
Totalflavonoids

date jam (a) Moisture content (b) Water Activity

GAE/100g)
QE/100g)

80
100
60
40
(c) TSS (d) Ash content (e) Total sugars (f)
50
20 Reducing sugars (g) Colour (h) Ascorbic acid (i)
Total

0
1 2 3 4 5
Total phenols (j) Total flavanoids (k)
Jam formulations
Antioxidant activity (l) Carotenoid content.

4.3 Effect of incorporation of different concentrations of honey on sensory properties of

different jam formulations

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 The sensory evaluation was carried out with in department by the semi trained panel
including teachers and students. Sensory evaluation was carried out with proper procedure
and without biasedness. Rating of the products was filled on hedonic chart had ratings from 0
to 9 low to high acceptable. The most acceptable formulation was jam with 100% honey
(table 4.4). Acceptability of the product was increased with increased in the concentration of
honey. Different attributes were observed like appearance/color, flavor, texture. Sample was
named as S1 to S5. S1 code was given to controlled sample, S2 to 25% honey, S3 to 50%
honey, S4 to 75% honey, S4 to 100% honey.

Table 4.4 Effect of incorporation of different concentrations of honey on sensory properties

of different jam formulation

Sample Appearance/color Flavor Texture Overall

acceptability
S1 (control) 7.5±0.751 7.81±0.75 7.86±0.63 7.77±0.68
S2 (25% Honey) 7.9±0.74 7.81±0.95 7.9±0.6 7.72±0.6
S3 (50% Honey) 7.81±0.64 7.9±0.8 8.04±0.61 7.68±0.71
S4 (75% Honey) 8±0.97 8.09±0.7 8.045±0.78 8.13±0.83
S5 (100% Honey) 8.13±0.83 8.22±0.6 8.31±0.64 8.27±0.46

(a) (b)
8.4 8.4
8.2
8.2
8
Apperance

7.8 8
Flavour

7.6 (c) 7.8

7.4
8.5
7.2
8.4 7.6
7
8.3
8.2
6.8 7.4
8.1 S1 S2 S3 S4 S5 S1 S2 S3 S4 S5
Texture

8
7.9 Samples Samples
7.8 PAGE \* MERGEFORMAT 19
7.7
7.6
7.5
7.4
S1 S2 S3 S4 S5
Samples
 (d)
8.6
8.4 Fig 4.2 Sensory evaluation of date jam (a)

Overall Acceptability
8.2
8 Appearance (b) Flavor (c) Texture (d) Overall
7.8
7.6 acceptability
7.4
7.2
7
S1 S2 S3 S4 S5
Samples

CHAPTER V

CONCLUSION

Owing to people's increased awareness of their health, fruit and vegetable intake has been rising
quickly in the modern era. This growth also leads to a rise in demand for fruit and vegetable-
based processed foods that are nutrient-rich. Joining the Aceraceae family, the date palm (Phoenix
dactylifera L.) is a valuable crop with several potential health benefits in addition to providing a
range of essential nutrients. Together with natural sugars (fructose and glucose), it also contains
carotenoids including zeaxanthin, lutein, and beta-carotene. Along with being high in bioactive
substances like sterols, carotenoids, and anthocyanins, it is also high in dietary fibers (11–78%),
carbohydrates (60–78%), and valuable vitamins and minerals. Dates provide the most significant
amount of fruit due to its inverted and soluble carbohydrates (glucose, fructose, and sucrose).

Studies show that India has the highest rate of diabetes patients worldwide and about 65% of
people are fat. A diet rich in carbohydrates is the main cause of obesity and diabetes. The market
is filled with high-carbohydrate confectionery products. People can enjoy sweet meals without
using sugar by using natural sweeteners, which can help them overcome these health issues.
Finding an alternative to refined sugars, which are detrimental and the cause of many disorders, is
therefore necessary. Natural sugars like figs, dates, jaggery, jujube, and honey are some of the
greatest substitutes for refined sugars. In addition to having certain health benefits due to their
high fiber and antioxidant content and easy absorption into the bloodstream without spiking blood
sugar, dates can be a good alternative to refined carbohydrates. They can be concentrated or
ground into powder to support the sustained.

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 The present investigation entitled “Development of functional date jam with natural
sweetener” was carried out with the objectives to study the physiochemical and phytochemical
characteristics of raw dates, optimize the techniques for preparation of functional date jam by
natural sweetener. Raw dates (tamar stage) were procured from local market and these dates were
used in production of jam. Date paste was prepared for use in jam production.

A control sample with 100% sugar was prepared regarded as control and then natural
sweetener (honey) was used in different concentration 25, 50, 75, 100% to replace refined sugar
in jam recipe. Date jam with 100% honey was selected as best formulation based on the sensory
characteristics and various tests that are performed during study. With various quality tests were
performed during study i.e. Physio chemical and phytochemical analysis, it was observed that
with increasing the concentration of honey it enhanced its bioactivity, moisture content, water
activity, TSS, ash content, total sugars, reducing sugars, colour, ascorbic acid, total phenols, total
flavanoids, antioxidant activity and carotenoid content. There was no much effect on color
attributes when we increased the concentration of honey but it was observed color of jam with
honey incorporation had better color attributes.

Outcome of study

 Compared to control sample (100% sugar) with formulations containing 25, 50, 75 and
100% honey, date jam with honey incorporation had desirable brown colour and was
found rich in total sugars, reducing sugars, ascorbic acid, total phenols, total flavonoids,
carotenoid content and antioxidant activity.
 Based on sensory score, substitution of refined sugars with 100% honey in date jam
formulation showed high consumer acceptability.
 Since date fruit contains natural sugars, mineral and phytochemicals, it may be promoted
to develop functional products that may help in maintaining good health.

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PAGE \* MERGEFORMAT 19
CHAPTER VI

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