Effect of Sugar, Pectin, and Processing Temperature on the Qualities of Pineapple Jam

ABSTRACT The present study aimed to investigate the effects of sugar, pectin, and processing temperature on the qualities of jam developed from pineapple (smooth cayenne). The physico-chemical, and proximate composition of pineapple fruit pulp and jam were studied and the results were reported. The jam quality depended highly on the concentration of sugars, pectin, and the processing temperature. Processing of pineapple fruit pulp into jam resulted in a substantial increase in physicochemical properties such as TSS and TA and showed some loss in the nutritional, vitamin C, and mineral composition of the products compared to fresh fruits. The processing methods showed significant effects on the phytochemical contents of the produced jam. Jam formulated with (45%) sugar, and (5%) pectin and processed at (90°C) temperature are proven as best products in terms of their nutritional composition, color, phytochemicals, and vitamin C. In conclusion, these results indicate that converting fresh pineapple into jam has an enormous potential to reduce the post-harvest loss of fresh pineapple fruits, and value-added product jam provides health-promoting compounds to human health.