San San Thin*, Nang Moh Moh Kham, Wai Wai Lwin, Nyein Nyein Aye and Than Than Soe

Department of Food Science and Technology, Yezin Agricultural University, Myanmar, India

*Corresponding Author: San San Thin, Department of Food Science and Technology, Yezin Agricultural University, Myanmar, India.

Received: July 28, 2025; Published: August 19, 2025

Abstract

This study was conducted to investigate the effect of different sweeteners and varying pulp proportions on the quality attributes of pineapple jam. It was carried out factorial arrangement in 2×4 randomized complete block design with three replications. The two types of sweeteners (sugar and jaggery) were used, and the treatments were varying pulp proportions with 1 proportion of sweetener included by (0.5:1), (1:1) and (1.5:1), respectively. The treatment without sweetener was used as a control (only pulp). There were significant differences in the quality attributes of moisture content (%), total soluble solids (°Brix), pH, ascorbic acid (mg/100g) and crude fiber (%) while there was no significant difference in yeast and mold count with the regardless of pulp proportions and sweetener till 3 months. However, there was a significant difference on the total titratable acidity of pineapple jam influenced by pulp proportions. There was no interaction effect on the crude fiber. The higher pulp proportion influenced on the yellowness of jam with the regardless of sweeteners till 3 months. The total titratable acidity and total soluble solids of pineapple jam in all treatments were gradually increased; however, there was a decreasing trend in moisture content, pH, and the ascorbic acid were gradually decreased during the storage days. The sugar-treated jam with a higher pulp proportion (1.5:1) had a lower moisture content with a higher ascorbic acid content and total titratable acidity, while the one with jaggery (1.5:1) had a higher moisture content and fiber content. In food safety aspects, all treatments have the acceptable range of yeast and mold count (1.0 × 104 cfu/g) except control (no sweetener) stored at room temperature till 3 months. Among the treatments, the highest pulp proportion with sugar-treated pineapple jam (1.5:1) was the most appropriate proportion because it retained the highest ascorbic acid, natural fruit color, and flavor with minimal browning. In addition, the use of sugar also decreased the moisture content which inhibited the microbial growth.

Keywords: Pineapple Jam; Sweeteners; Pulp Proportions; Quality

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Citation

Citation: San San Thin., et al. “Optimizing Quality of Pineapple (Ananas comosus L.) Jam Influenced by Different Sweeteners and Pulp Proportions".Acta Scientific Nutritional Health 9.9 (2025): 36-45.

Copyright

Copyright: © 2025 San San Thin., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.