Development and storage study of reduced calorie aloe vera ( Aloe barbadensis Miller) based pineapple fruit jam
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ORIGINAL PAPER
Development and storage study of reduced calorie aloe vera (Aloe barbadensis Miller) based pineapple fruit jam Arpan Dubey1 · Amit Kumar1 · Pavuluri Srinivasa Rao1 Received: 9 February 2020 / Accepted: 6 October 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Fruit jam is a bioactive rich shelf stable food product containing a large amount of sugar. Higher sugar consumption leads to health risks such as obesity, diabetes, cardiovascular diseases, and hypertension, which presents an urge for jam modification. Therefore, the present work was aimed to develop and characterize a reduced calorie Aloe vera based pineapple (AVP) jam followed by process optimization and storage study. The study showed that the increase of pineapple and sugar concentration during jam making resulted in a decrease in pH but an increase in viscosity and hardness of the AVP jam. The optimized jam (44% pineapple, 25% sugar and 16 min processing time) was obtained by targeting maximum bioactives and desirable textural characteristics using response surface methodology. Optimized reduced calorie jam presented hairy micro-structure, noticeable different from continuous smooth micro-surface of high sugar jam. The storage of jam at temperature of 5, 25, and 35 °C demonstrated a continuous decline in pH, bioactive compounds and prominent color change due to darkening of jam with increase in storage time. Chroma values followed first-order kinetics at higher temperature but linear kinetics at lower temperature. Further, bioactive degradation presented a linear trend at lower temperature but deviated from linearity at higher temperature. The developed reduced calorie AVP jam retained high bioactive properties and was microbiologically safe for at least five weeks of storage without any preservative. Storage of jam at elevated temperature had negative effects on physiochemical properties indicating better stability of jam at lower temperature. Keywords Aloe vera · Reduced calorie jam · Bioactive · Storage · Response surface methodology · Jam microbiology
Introduction Over the past decade, food habits and consumer demands around the world have changed a lot and food commodities having higher nutritive value and bioactive compounds are being preferred. Jam and jelly are the sources of preserved fruits that provide nutrients and antioxidant compounds [1]. Usually, jams are prepared with a high amount of sugars, mainly sucrose but consumption of high sugar has been associated with adverse effects on health, such as obesity, diabetes, cardiovascular diseases, and hypertension. Due to increased awareness, consumers are more concerned about their health and prefer low calorie products, so there is an urge for modification of jam to have lower sugar content. * Amit Kumar [email protected] 1
Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India
Jam can be classified based on the total soluble solids (TSS) representing sugar co
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