Replacing Pectin with Date Seed Powder as a Sustainable Natural Ingredient in Mango Jam to Improve its Qualitative Characteristics During Storage

• Israa Maan Ahmed

  University of Mosul College of Agriculture and Forestry, Mosul, Iraq.

  Author

The valuation of agro-industrial by-products is progressively considered a sustainable food

production strategy. This work assessed the physiochemical, rheological, sensory and

microbiological properties of mango jam supplemented with 0% (T0), 25% (T1), 50% (T2), 75%

(T3) and 100% (T4) of commercial pectin with date seed powder from dates in Morogoro using

standardized methods during a period of 60 days under refrigeration at a temperature of ~4 °C. The

total solids (50.40–54.45%), ash (0.26–0.83 g/100 g), crude fibre (0.42–1.51 g/100 g), viscosity

(1088–1508 cP) and antioxidant activity (17.21–22.67%) were considered significant variables with

positive trends through DSP; this is contrasted by increased deposits in the total solubility due to

losses in DSP. DSP-treated samples had a significantly lower amount of bacteria and fungi during

storage. Sensory evaluation determined T3 to be optimal with the greatest overall acceptability

(8.10/9) Conclusions: DSP is an attractive and practical, greener natural substitute of pectin-type

made commercially in mango jam.

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