Proximate Composition, Sensory Properties, and Postprandial Glycemic Response of A Low-Sugar Composite Fruit Jam From Mango, Banana, Apple, And Orange
Article Sidebar
Main Article Content
Abstract
Postprandial glycemic response is a key indicator used for assessing how carbohydrate-containing foods affect blood sugar response, most especially in individuals suffering from diabetes. Although fruits contain a significant amount of nutrients, their high perishability and seasonal availability make it essential for them to be processed to prolong their shelf life while preserving quality. This study aimed to evaluate the proximate composition, sensory attributes, and postprandial glycemic effect of jam formulated from mango, banana, apple, and orange. Fresh fruits were locally sourced, processed into pulp, and blended into four samples with ratios of 70:20:5:5, 60:30:5:5, 50:30:10:10, and 40:30:15:15. Standard analytical methods were used to analyze proximate and sensory characteristics. The postprandial blood glucose levels were monitored over 2 hours. The incremental area under the curve (iAUC) was subsequently calculated using the trapezoidal method. Data were analyzed using SPSS version 27.0, and mean differences were separated using Duncan’s multiple range test. Results showed that moisture ranged from 31.19-34.83%, ash 0.44-0.53%, protein 0.81-0.95%, fat 0.21-0.29%, fiber 1.11-1.59%, and carbohydrate 61.90–66.24%. Sensory scores indicated good acceptability across all samples. The iAUC for glucose was 3688.5 mmol·min/L, while that of the jam was 1299 mmol·min/L, corresponding to a glycemic index of 35, which indicates a low glycemic response. In conclusion, the composite fruit jam exhibited good sensory acceptability and a low glycemic response, suggesting its potential as a healthier alternative to conventional jam products.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
References
1. Blaak, E. E., Antoine, J. M., Benton, D., Björck, I., Bozzetto, L., Brouns, F., Diamant, M., Dye, L., Hulshof, T., Holst, J. J., Lamport, D. J., Laville, M., Lawton, C. L., Meheust, A., Nilson, A., Normand, S., Rivellese, A. A., Theis, S., Torekov, S. S., & Vinoy, S. (2012). Impact of postprandial glycaemia on health and prevention of disease. Obesity Reviews, 13(10), 923–984. https://doi.org/10.1111/j.1467-789X.2012.01011.x
2. Brand-Miller JC, Holt SHA, Pawlak DB, McMillan J. Glycemic index and obesity. Am J Clin Nutr. 2002;76(1):281S–285S. https://doi.org/10.1093/ajcn/76/1.281S
3. Östman EM, Liljeberg Elmståhl HG, Björck IME. Inconsistency between glycemic and insulinemic responses to regular and fermented milk products. Am J Clin Nutr. 2001;74(1):96–100. https://doi.org/10.1093/ajcn/74.1.96
4. Atkinson FS, Cohen M, Lau K, Brand-Miller JC. Glycemic index and insulin index after a standard carbohydrate meal consumed with live kombucha: a randomized, placebo-controlled, crossover trial. Front Nutr. 2023;10:1036717. https://doi.org/10.3389/fnut.2023.1036717
5. Jenkins DJA, Wolever TMS, Taylor RH, Barker H, Fielden H, Baldwin JM, Bowling AC, Newman HC, Jenkins AL, Goff DV. Glycemic index of foods: A physiological basis for carbohydrate exchange. Am J Clin Nutr. 1981;34(3):362–366. doi:10.1093/ajcn/34.3.362.
6. Wolever TMS. The glycemic index. World Rev Nutr Diet. 1990;62:120–185.
7. Fernandes C, Pereira T, Alves A, Câmara MC, Barreira E, Antunes R, Borges A, Oliveira MBPP, Saraiva JA. Red fruits composition and their health benefits: A review. Foods. 2022;11(5):644. doi:10.3390/foods11050644.
8. Adebooye OC, Farinde AJ. A review of postharvest losses in fruits and vegetables in Nigeria: the need for an extension strategy. J Agric Ext. 2015;1.
9. Prusky D. Reduction of the incidence of postharvest quality losses, and future prospects. Food Secur. 2011;3(4):463–474. https://doi.org/10.1007/s12571-011-0147-y
10. Mureșan V, Mureșan AE, Muste S, Pop A. Processing and quality evaluation of fruit jams. Bull Univ Agric Sci Vet Med Cluj-Napoca Food Sci Technol. 2014;71(2):123–128.
11. Javanmard M, Endan J. A survey on rheological properties of fruit jams. Int J Chem Eng Appl. 2010;1:31–37. https://doi.org/10.7763/IJCEA.2010.V1.6
12. Patocka J, Bhardwaj K, Klimova B, Nepovimova E, Wu Q, Landi M, Dvorakova M, Kuca K, Valis M, Wu W. Malus domestica: A review on nutritional features, chemical composition, traditional and medicinal value. Plants. 2020;9(11):1408. doi:10.3390/plants9111408.
13. Atef AM, Abou-Zaid N, Ibrahim I, Ramadan MT, Nadir A. Quality evaluation of sheets, jam and juice from prickly pear and banana blends. Life Sci J. 2013;10(2):200–208.
14. Fokouo KEE, Kouassi KN, N’zu KC, N’DRI YD, Kablan TANO. SWOT diagnosis of the production system of dried mango slices. Afr J Food Sci. 2023;17(3):59–66. https://doi.org/10.5897/AJFS2023.1042
15. Maldonado-Celis ME, Yahia EM, Bedoya R, Landázuri P, Loango N, Aguillón J, Restrepo B, Guerrero Ospina JC, Rojano BA. Chemical composition of mango (Mangifera indica L.) fruit: Nutritional and phytochemical compounds. Front Plant Sci. 2019;10:1073. doi:10.3389/fpls.2019.01073.
16. Ang A, Pullar JM, Currie MJ, Vissers MCM. Vitamin C and immune function. Biochem Soc Trans. 2018;46(5):1147–1159. https://doi.org/10.1042/BST20180169
17. Crummett LT, Grosso RJ. Postprandial glycemic response to whole fruit versus blended fruit in healthy young adults. Nutrients. 2021;14(21):4565. https://doi.org/10.3390/nu14214565
18. Tripathi SK, Ramesh KP. Evaluation of mango pulp processing: sensory acceptance and storage stability. Am J Hortic Floric Res. 2025;7(7):1–8.
19. Yadav A, Kiran UV, Agarwal S, Mishra S, Mishra A. Morphological and proximate analysis of apple pulp powder. J Hum Nutr Food Sci. 2023;11(3):1166.
20. Mridula D, Sethi S, Tushir S, Bhadwal S, Gupta RK, Nanda SK. Co-extrusion of food grains-banana pulp for nutritious snacks: optimization of process variables. J Food Sci Technol. 2017;54(9):2704–2716. https://doi.org/10.1007/s13197-017-2707-4
21. Akyıldız A, Dündar Kirit B, Ağçam E. Orange juice processing and quality. In: Mérillon JM, Patil GR, Rodrigues SM, editors. Natural products in beverages. Springer; 2025. https://doi.org/10.1007/978-3-031-38663-3_110
22. Awulachew MT. Fruit jam production. Int J Food Sci Nutr Diet. 2021;10(4):532–537. https://doi.org/10.19070/2326-3350-2100092
23. Wolever TMS. Effect of blood sampling schedule on glycemic index values. Br J Nutr. 2004;91(2):295–300. https://doi.org/10.1079/BJN20031054
24. Brouns F, Björck I, Frayn KN, Gibbs AL, Lang V, Slama G, Wolever TMS; Glycaemic Index Expert Group. Glycaemic index methodology. Nutr Res Rev. 2005;18(2):145–171. doi:10.1079/NRR2005100.
25. AOAC International. Official methods of analysis. 21st ed. AOAC; 2019.
26. Adegbanke OR. Chemical composition and sensory evaluation of jam produced from pawpaw, apple, banana and orange fruit. J Nutr Food Process. 2025;8(3). https://doi.org/10.31579/2637-8914/296
27. Petrol BB, Hashim H, Aisha AM, Modu S. Preparation and nutritional evaluation of enriched jam made from blends of apple, strawberry, and grapes. FUDMA J Sci. 2024;8(5):238–243. https://doi.org/10.33003/fjs-2024-0805-2839
28. Akajiaku LO, Nwakanma JC, Odimegwu EN, Uzoukwu AE, Ezenwa CL. Evaluation of nutrient composition and sensory attributes of jam produced from African bush mango (Irvingia gabonensis). J Adv Food Sci Technol. 2024;11(1):1–16. https://doi.org/10.56557/jafsat/2024/v11i18538
29. James S, Usman MA, Ojo S, Ohuoba EU, Nwokocha L, Sanni HO, et al. Quality evaluation and consumer acceptability of mixed fruit jam from blends of pineapple, tomato and pawpaw. Curr J Appl Sci Technol. 2015;12(4):1–8. https://doi.org/10.9734/BJAST/2016/21123
30. Adewole SA, Osunbade OA, Oladimeji TE, Ajiboye TS, Adewole OA, Adaramola FB. Production and evaluation of jam produced from apple and banana blends. Niger J Pure Appl Sci. 2022;35(2):4404–4409. https://doi.org/10.48198/NJPAS/22.A22
31. Okoye JI, Okoh EC, Uke PC. Quality evaluation and sensory acceptability of jam produced from African star apple and pineapple blends. J Food Biotechnol. 2025;6(2):42–53. https://doi.org/10.51470/FAB.2025.6.2.42
32. Tuolienuo C, Galyuoni B. Proximate composition and sensory evaluation of jam produced from pineapple and pumpkin pulp blends. Nat Volatiles Essent Oils J. 2022;9(2):735–744.
33. Ogunlade I, Oluwafemi OS. Nutritional composition and quality evaluation of fruit-based jam produced from selected fruits. Niger Food J. 2021;39(1):74–83. https://doi.org/10.26656/fr.2017.5(4).03
34. Mohd Naeem M, Mohd Fairulnizal MN, Norhayati M, Zaiton A, Norliza A, Wan Syuriahti WN, Azerulazree JM, Aswir AR, Rusidah S, Mohd Hafez J. The nutritional composition of fruit jams in the Malaysian market. J Saudi Soc Agric Sci. 2016;16(1):89–96. doi:10.1016/j.jssas.2015.03.002.
35. Ajenifujah-Solebo SO, Aina JO. Physicochemical properties and sensory evaluation of jam made from black-plum fruit. Afr J Food Agric Nutr Dev. 2011;11(3):4772–4784.
36. Sanders TAB. Introduction: the role of fats in human diet. In: Functional dietary lipids. Woodhead Publishing; 2015. p. 1–20. https://doi.org/10.1016/B978-1-78242-247-1.00001-6
37. Awolu OO, Okedele OG, Ojewumi ME, Oseyemi FG. Functional jam production from blends of banana, pineapple and watermelon pulp. Int J Food Sci Biotechnol. 2018;3:7–14.
38. Adebayo FO, Salam RO. Comparative studies on mixed fruit jam packaged in different local containers. Afr J Food Sci Technol. 2017;8(4):63–66.
39. Singh B, Suri K, Shevkani K, Kaur A, Kaur A, Singh N. Enzymatic browning of fruit and vegetables: a review. In: Kuddus M, editor. Enzymes in food technology. Springer; 2018. https://doi.org/10.1007/978-981-13-1933-4_4
40. Singh B, Suri K, Shevkani K, Kaur A, Kaur A, Singh N. Enzymatic browning of fruit and vegetables: improvements and innovations. In: Siddiq M, Uebersax MA, editors. Handbook of vegetables and vegetable processing. Singapore: Springer; 2018. p. 63–78. doi:10.1007/978-981-13-1933-4_4
41. Silva J, Lima FE, Souza C, Moreira-Leite B, Sousa P. The influence of food colors on emotional perception and consumer acceptance. Foods. 2024;14(22):3818. https://doi.org/10.3390/foods14223818
42. Pathare PB, Opara UL, Al-Said FAJ. Colour measurement and analysis in fresh and processed foods: a review. Food Bioprocess Technol. 2013;6:36–60. https://doi.org/10.1007/s11947-012-0867-9
43. Teixeira F, dos Santos BA, Nunes G, Soares JM, do Amaral LA, de Souza GHO, Guedes TJ, de Resende JV, de Carvalho EE, Vilas Boas EVB. Addition of orange peel in orange jam: Evaluation of sensory, physicochemical, and nutritional characteristics. Molecules. 2020;25(7):1670. doi:10.3390/molecules25071670.
44. Laveena KB, Bhat S, Vaishnavi V, Nayak VR, Pai A, Pai A. Production and sensory evaluation of composite jam. World J Pharm Med Res. 2025;11(11):271–274. https://doi.org/10.5281/zenodo.17538886
45. Anuradha K, Kumar PR, Suresh K. Development and evaluation of mixed fruit jam. Int J Curr Microbiol Appl Sci. 2017;6(11):334–341. https://doi.org/10.20546/ijcmas.2017.611.040
46. Dara W, Yensasnidar Y, Yuliarta D, Hasibuan LM, Ridho MF. Organoleptic and glycemic response tests of sugar palm jam. Media Gizi Indones. 2026;21(1):32–40. https://doi.org/10.20473/mgi.v21i1.32-40
47. Peters HP, Ravestein P, Twisk M, Boers HM, Mela DJ. Effect of carbohydrate digestibility on appetite. Eur J Clin Nutr. 2010;65(1):47–54. https://doi.org/10.1038/ejcn.2010.189
48. Ibero-Baraibar I, Abete I, Navas-Carretero S, Massis-Zaid A, Martínez JA, Zulet MA. Oxidised LDL levels decrease after consumption of ready-to-eat meals. Nutr Metab Cardiovasc Dis. 2014;24(4):416–422. https://doi.org/10.1016/j.numecd.2013.09.017
49. Thomas S, Besecker B, Choe Y, Christofides E. Postprandial glycemic response trial. Front Clin Diabetes Healthc. 2024;5:1399410. https://doi.org/10.3389/fcdhc.2024.1399410
50. Aller E, Abete I, Astrup A, Martínez JA, van Baak MA. Starches, sugars and obesity. Nutrients. 2011;3:341–369. https://doi.org/10.3390/nu3030341
51. Trius-Soler M, Bramming M, Jensen M, Tolstrup J, Guasch-Ferré M. Dietary sugars and diabetes risk. Nutr J. 2025;24. https://doi.org/10.1186/s12937-025-01071-2
52. Hanhineva K, Törrönen R, Bondia-Pons I, Pekkinen J, Kolehmainen M, Mykkänen H, Poutanen K. Impact of dietary polyphenols on carbohydrate metabolism. Int J Mol Sci. 2010;11(4):1365–1402.doi:10.3390/ijms11041365
53. Papakonstantinou E, Oikonomou C, Nychas G, Dimitriadis G. Effects of diet and lifestyle on postprandial glycemia. Nutrients. 2022;14. https://doi.org/10.3390/nu14040823
54. Kurotobi T, Fukuhara K, Inage H, Kimura S. Glycemic index of strawberry jam. J Nutr Sci Vitaminol. 2010;56(3):198–202. https://doi.org/10.3177/jnsv.56.198
55. Giuntini EB, Sardá FAH, Menezes EW. Effects of soluble dietary fibers on glycemic response. Foods. 2021;11(23):3934. https://doi.org/10.3390/foods11233934
56. Joshi S, Kesavadev J, Kumar PKM, Saboo B, Mehta A, Bhattacharyya A, Sosale A, Jabbar PK, Santosh R, Deshmukh V, Deka N, Samajdar SS. Postprandial glucose: A variable in continuum. Clin Med Insights Endocrinol Diabetes. 2025;18:11795514251370507. doi:10.1177/11795514251370507.