Development and nutritional evaluation of red dragon fruit jam sweetened with fructooligosaccharide

Mit Patel 1, * and Dhanya joseph 2

1 Department of Food Technology, Parul University, Waghodia, Vadodara, Gujarat, India.
2 Asst Professor, Department of Food Technology, Parul University, Waghodia, Vadodara, Gujarat, India.
 
Research Article
International Journal of Science and Research Archive, 2023, 08(01), 882–886.
Article DOI: 10.30574/ijsra.2023.8.1.0183
Publication history: 
Received on 06 January 2023; revised on 16 February 2023; accepted on 18 February 2023
 
Abstract: 
The study aims to investigate 3 types of red dragon fruit jam with pulp and evaluate the final product's sensorial, microbiological and proximal analysis. The fruit was selected, sanitized, and pulp and cut were developed and evaluated. Three types of red dragon fruit jam were prepared and names T1, T2, and T3 increased according to red dragon fruit jam pulp and fructooligosaccharide. After the completion of the experiment, it was found that T2 results were better in comparison to other jams. As elucidated from proximal analysis, the control sample shows less acceptance compared to fortified jam.
 
Keywords: 
Red dragon fruit; Fructooligosaccharide; Nutritional evaluation; Gujarat
 
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