Nutrient Composition of 'Taifi' Pomegranate (Punica granatum L.) Fragments and Their Suitability for the Production of Jam PDF

Keywords

Taifi pomegranate, jam, Saudi Arabia

Abstract

A study was designed to contrast the proximate, physical and elemental composition of 'Taifi' pomegranate fragments and to prepare jam from the edible portion (pulp and seeds) of the fruit. This cultivar is grown on a commercial level in the South-Western regions of Saudi Arabia. Proximate analysis indicated that moisture, protein, fiber and ash contents of the edible portion and juice of 'Taifi' pomegranates found in this study were in agreement with the literature values (FAO 1982, Paul and Southgate 1978). The edible portion of the fruit was rich in potassium and phosphorus, but poor in sodium, calcium, iron and magnesium. Optimum characteristics of 'Taifi' pomegranate jam resulted from formulations containing 3 parts edible portion and 2 parts sugar combined with citric acid and pectin at 0.20 and 1.24% (w/w) of the primary components, respectively. Sensory evaluation confirmed that jam manufactured from the edible portion (pulp and seeds) was highly acceptable with and without adding flavors. However, flavored products containing cinnamon, ginger, vanilla, cardamom and clove at concentration of 0.11%, 0.09%, 0.05%, 0.12% and 0.06% respectively were also very acceptable.