title: Evaluation of the nutraceutical, physiochemical and sensory properties of raisin jam.
abstract: This objective of this study was to evaluate the effect of jam processing of grape and raisin on the nutraceutical, physiochemical, and sensory properties. The results showed that fresh grape had the highest antioxidant activity, and total phenolic and anthocyanin content followed by grape jam, raisin, and raisin jam, respectively. No significant differences existed in soluble solids, pH, or firmness between grape and raisin jams. No significant differences in color parameters, ΔE, and chroma existed between grape and raisin jam. Descriptive sensory results showed minor differences in some sensory attributes between grape and raisin jams. In terms of consumer evaluation (9-point verbal hedonic scale and a 5-point just-about-right scale) the jams made from local raisins were parity with those from grape, despite small differences especially in whole raisin jam. Although raisin and other dried products are not traditionally considered as a raw material for jam processing, they have the same potential as fresh fruits.
authors.affiliation: Dept of Nutrition and Food Technology, Jordan Univ of Science and Technology, PO Box 3030, Irbid 22110, Jordan. trababah@just.edu.jo
authors.forename: Taha M
authors.initials: TM
authors.lastname: Rababah
authors.forename: Muhammad
authors.initials: M
authors.lastname: Al-u'datt
authors.forename: Ali
authors.initials: A
authors.lastname: Almajwal
authors.forename: Susan
authors.initials: S
authors.lastname: Brewer
authors.forename: Hao
authors.initials: H
authors.lastname: Feng
authors.forename: Majdi
authors.initials: M
authors.lastname: Al-Mahasneh
authors.forename: Khalil
authors.initials: K
authors.lastname: Ereifej
authors.forename: Wade
authors.initials: W
authors.lastname: Yang
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis*; D055598:Chemical Phenomena; D003212:Condiments / Q000032:analysis*; D003258:Consumer Behavior; D005518:Food Preferences / Q000208:ethnology; D057141:Food, Preserved / Q000032:analysis*; D016166:Free Radical Scavengers / Q000032:analysis; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007597:Jordan; D055595:Mechanical Phenomena; D010636:Phenols / Q000032:analysis; D010858:Pigmentation; D012677:Sensation; D012995:Solubility; D027843:Vitis / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D016166:Free Radical Scavengers; D010636:Phenols