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Production And Acceptability of Jam Produced From kiwi fruit And Cucumber
* 1 , 2 , 2 , 3 , 4 , 4
1  National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
2  National Institute of Food Science and Techno UAF, Pakistan
3  National institute of food science and technology, university of agriculture faisalabad
4  National Institute of Food Science and Technology, UAF, Pakistan
Academic Editor: Maria Martuscelli


Fruits are an essential part of a healthy lifestyle, providing the body with necessary nutrients and helping to prevent illness. Recognizing the importance of fruits, our study aimed to create a unique and nutritious mixed fruit jam using the delightful combination of kiwi and cucumber.

We chose kiwi and cucumber for this experiment due to their exceptional nutritional value. Kiwi is rich in vitamin C, vitamin K, and dietary fiber, while cucumber is hydrating and contains vitamins A, C, and K. Combining these two fruits not only adds a refreshing flavor but also enhances the nutritional profile of the jam.

In our experiment, we tested different ratios of kiwi and cucumber, including 100% kiwi, 50% kiwi and 50% cucumber, 70% kiwi and 30% cucumber, and 30% kiwi and 70% cucumber. To improve the texture and preservation of the jam, we added commercial pectin, sodium benzoate, and citric acid.

Through comprehensive analysis, we found that the jam made with a 100% kiwi ratio (T1) stood out in terms of its physicochemical properties. It had higher levels of titratable acidity, total soluble solids, moisture, pH, and ascorbic acid, while having a lower proportion of total sugar. These attributes contribute to a well-rounded nutritional profile, making it an excellent choice for individuals seeking a healthy option.

To ensure the jam's sensory appeal, we conducted sensory assessments evaluating its taste, scent, texture, and overall acceptance. The T1 jam received the highest scores in all sensory categories, indicating that it was the most preferred option among the participants. Its vibrant green color, with L*, a*, and b* values of 32.41, -2.29, and 9.51 respectively, adds to the overall sensory experience and entices consumers to indulge in its goodness.

In conclusion, our study highlights the nutritional excellence and sensory delight of the kiwi-based jam, particularly the T1 variant. By combining the goodness of kiwi and cucumber, we have created a jam that not only satisfies taste buds but also nourishes the body. It's an excellent choice for individuals of all ages looking for a healthy and enjoyable spread. So go ahead, spread this fruity goodness on your toast and savor the benefits!

Keywords: kiwi fruit, mixed fruit jam. cucumber jam