- Gul-e-Saman, Arjumand Iqbal Durrani, Saleh S. Alhewairini, Samina Akbar, Amjid Iqbal
- Department of Chemistry, University of Engineering and Technology Lahore 54890, Pakistan.
- Email: samangull1732@gmail.com.
- Department of Chemistry, University of Engineering and Technology Lahore 54890, Pakistan.
- Email: arjumand@uet.edu.pk.
- Department of Plant Protection, College of Agriculture and Food, Qassim University, PO Box 6622, Buraidah, 51452, Qassim, Saudi Arabia.
- Email: hoierieny@qu.edu.sa.
- Department of Chemistry, University of Engineering and Technology Lahore 54890, Pakistan. School of Chemistry and Chemical Engineering, University of Southampton, Highfield Campus, SO17 1ST, United Kingdom.
- Email: s.akbar@uet.edu.pk.
- Department of Food Sciences and Human Nutrition, College of Agriculture and Food, Qassim University, PO Box 6622, Buraidah, 51452, Qassim, Saudi Arabia.
- Email: a.mansha@qu.edu.sa.
ABSTRACT
Aim: A functional food, herbal jam, developed using Phyllanthus emblica (Amla fruit), Moringa oliefera (Moringa) leaves powder and Stevia rebaudiana (natural sweetener) used as sugar replacer to make low caloric jam that can boost up immunity against COVID-19. Stevia present in the jam made it suitable for diabetic patients. Experimental: A control was developed by replacing stevia with sugar with same composition. The ratios of amla and moringa were altered and the best one was selected on the bases of sensory evaluation using 9-point headonic scale. The jams were characterized at different storage days to check the stability and nutritional composition by carrying proximate analysis and mean values were compared. Results: The energy value calculations showed significant difference between the control jam (sugar based) & optimized jam (stevia based). Sensory evaluation concludes high score value of sugar-based jam. Microbial analysis was done using Total Plate Count (TPC) and Yeast Mold Count (YMC). Moreover, studies are required to improve
the textural attributes of stevia-based jam.