DEVELOPMENT OF DIET JAM FROM APPLE GROWN IN SWAT (NWFP)

This research was carried out in Department of Food Science and Technology, NWFP Agricultural University, Peshawar, Pakistan to investigate the effect of individual (Aspartame, cyclamate and saccharine) and mix non nutritive sweeteners (aspartame + cyclamate, cyclamate + saccharin and aspartame + saccharin) on diet apple jam. All the samples were stored in presterilized glass jars and were analyzed physico-chemically (pH, %acidity, total soluble solids, reducing and non reducing sugars, ascorbic acid and % moisture) and organoleptically (color, texture and overall acceptability) fortnightly during 3 months of storage. The treatments were T1 (aspartame @ 4.17g kg-1 pulp), T2 (cyclamate @ 25g kg-1 pulp), T3 (saccharin @ 2.5g kg-1 pulp), T4 (aspartame @ 2.08g + cyclamate @ 12.5g) kg-1 pulp, T5 (cyclamate @ 12.5g + saccharin @ 1.25g) kg-1 pulp and T6 (aspartame @ 2.08g + saccharin @ 1.25g) kg-1 pulp. A decrease was recorded in ascorbic acid content (14.55 to 9.65 mg/100g), moisture content (82.43 to 71.71%), pH (4.34 to 3.01) and non-reducing sugar (7.33 to 3.46), while an increase was recorded in acidity (0.26 to 0.59%), TSS (13.70 to 18.03° brix) and reducing sugars (4.02 to 7.15). Samples T4 and T6 were found most acceptable to the pannel of judges during storage. Statistical analysis showed that storage intervals and treatments had a significant (p 0.05) influence on physico-chemical and sensory characteristics of diet apple jam