Study of Some Physicochemical and Sensory Properties of Apricot Jam Supplemented with Apricot Kernel Flour

• Published in: New Valley Journal of Agricultural Science 2023-10, Vol.3 (10), p.110-121
• Main Authors: Aml Tantawy, Sabah Mounir, Walaa M. Eid
• Format: Article
• Language: English
• Subjects: apricot fruit; jam; kernels flour; new foods; sensory properties
• ISSN: 2805-2420; 2805-2439
• DOI: 10.21608/nvjas.2023.231054.1240

New foods with higher nutritional properties are the current trend in various food industries in order to improve nutritional value. The aim of this study was to improve the nutritive quality of the apricot jam (AJ) through a partial substitution of apricot with the flour of apricot kernel at different ratios ranging from 2 to 10 %. The effect of this substitution on the sensory and chemical properties and color characteristics of AJ was studied. The obtained results showed that the AJ prepared from substituted apricot with the kernel flour had higher contents of protein, lipids, and minerals than the control jam, while the control sample showed high contents of moisture, ash, and carbohydrate when compared with the samples prepared from substituted apricot with the kernel flour. Chemical analyzes of apricot seeds have shown a valuable and exciting potential as a food ingredient that is classified as a by-product in apricot-based manufacturing processes, as it enriches AJ with many valuable nutrients that can expand the nutritional base of consumers.The results of sensory evaluation of AJs supplemented with apricot kernel flour (AKF) showed that the use of AKF at a level 6% improved the characteristics of taste, aroma, and overall acceptance. The apricot kernel can be considered a potential ingredient in industries due to its cost-effective and eco-friendly nature.