Innovation in jam preparation using hot jaggery and multiple fruits: Physico-chemical, nutritional, and sensory evaluation

Abstract

Jaggery, a traditional unrefined sweetener derived from sugarcane juice, is rich in iron, calcium, phenolic compound, and antioxidants. Despite its nutritional benefits, it remains underutilized in processed food applications. This study introduces an innovative approach to jam production by incorporating hot jaggery syrup (105-110 °C) directly during its boiling stage, thereby reducing energy inputs and eliminating the need for separate heating. Four fruits apple (Malus domestica), papaya (Carica papaya), tamarind (Tamarindus indica), and guava (Psidium guajava) were selected for their nutritional value and compatibility in jam processing. The jams were evaluated for physicochemical, nutritional, microbial, and sensory properties. Papaya jam recorded the highest values for total soluble solids (69.2°Brix), viscosity (3620 cP), and sensory acceptability (8.6 on a 9-point scale), along with the lowest water activity (0.60), contributing to superior shelf stability. Iron content was also highest in papaya jam (2.03 mg/100g), reflecting its enhanced nutritional value. The integrated processing method resulted in a 13.6% reduction in fuel consumption and a 21.5% reduction in labour requirements, supporting sustainable production. These findings demonstrate the feasibility and potential of hot jaggery-based fruit jams as value-added functional products, especially for rural and small-scale food industries.