Peer-reviewed articles 17,970 +


Title: EXPLORING THE NUTRITIONAL BENEFITS AND SENSORY PROPERTIES OF MANGO JAMS WITH DIFFERENT SWEETENERS
EXPLORING THE NUTRITIONAL BENEFITS AND SENSORY PROPERTIES OF MANGO JAMS WITH DIFFERENT SWEETENERS

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Monica Viorica Negrea; Ileana Cocan; Calin Jianu; Ersilia Alexa; Daniela Stoin
10.5593/sgem2024v/6.2/s24.10
10.5593/sgem2024v/6.2
1314-2704
978-619-7603-78-1
English
24
6.2
•    Prof. DSc. Oleksandr Trofymchuk, UKRAINE 
•    Prof. Dr. hab. oec. Baiba Rivza, LATVIA
Biotechnology for Sustainable Solutions. Bioengineering
This study investigates the nutritional composition and sensory characteristics of mango-based jams prepared with different sweeteners, evaluating their potential as a nutritious and appealing food product. Mango, a tropical fruit rich in vitamins A, C, and dietary fiber, is an ideal base for jams, contributing both health benefits and natural sweetness. The study analysed the effects of various sweeteners, including refined sugar, honey, agave syrup, and stevia, on mango jams' nutritional profile and sensory properties.
Nutritional analysis revealed that mango jams are high in antioxidants, particularly vitamin C and polyphenols, supporting immune function and skin health. The choice of sweetener had a marked impact on the caloric content and sugar levels of the jams. Jams prepared with natural, low-calorie sweeteners like stevia exhibited significantly lower sugar content than those made with traditional sugar or honey, offering a healthier alternative for diabetic or calorie-conscious consumers.
Sensory evaluation showed that the type of sweetener influenced not only sweetness but also texture/consistency, appearance/color, taste and flavor profile. Consumer preferences leaned towards jams that balanced sweetness with the mango's vibrant, fruity taste, with honey and agave syrup receiving the highest ratings for taste and overall acceptance.
The findings indicate that mango jams, when sweetened with natural alternatives, can provide both nutritional advantages and high sensory satisfaction, catering to a wide range of dietary preferences. Future research should explore the long-term stability and shelf life of these jams when prepared with alternative sweeteners.
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This research is published from own funds of University of Life Sciences „King Mihai I” from Timisoara (ULST), Romania.
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https://doi.org/10.5593/sgem2024v/6.2/s24.10
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Proceedings of 24th International Multidisciplinary Scientific GeoConference SGEM 2024
24th International Multidisciplinary Scientific GeoConference SGEM 2024, 27 - 30 November, 2024
Proceedings Paper
STEF92 Technology
International Multidisciplinary Scientific GeoConference Surveying Geology and Mining Ecology Management, SGEM
SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Russian Acad Arts; Turkish Acad Sci.
77-86
27 - 30 November, 2024
website
10162
mango jam, stevia sweetener, honey, agave syrup, nutritional composition, sensory analysis

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