UTILIZATION OF FRUITS AND FLOWERS OF CAPPARIS DECIDUA FOR THE DEVELOPMENT OF VALUE-ADDED JAM

Abstract

Background: There are many neglected fruits available in Pakistan which elucidated health benefits. These fruits wasted every year without any use. The utilization of these fruits for value-added products can contribute in generating enough resources for country while providing health benefits to consumers.

Objective: This study focused on the development and characterization of jam from fruits and flowers of Capparis decidua.

Methods: The fruits and flowers were washed with water and then boiled at 100 °C until become soft. Then, softened fruits and flowers were blended until a smooth puree were obtained. 200 g pulp with equal amount of sugar and few drops of citric acid was added in a saucepan and heated until the jam reached to its desired consistency.

Results: The result demonstrated that the fruits jam has higher carbohydrate, protein, fiber and ash 58, 37, 14.8 and 3.72 as compared to flower jam, respectively. Sensory ratings indicated that both jams have good acceptable quality and sensory attributes. In consumer effective test, fruit jam was found to be better in texture and flavor while the flower jam was found to be better in color, aroma and overall acceptability as compared to each other. In QDA, fruit jam was found to be better in flavor, texture, aroma and overall acceptance while flowers jam showed better color as compared to each other.

Conclusion: Both fruits and flowers of Capparis decidua can be used as a functional ingredient in manufacturing of commercial jams. Further, researches required to explore its potential in other functional food products.