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EXPLORING THE NUTRITIONAL BENEFITS AND SENSORY PROPERTIES OF MANGO JAMS WITH DIFFERENT SWEETENERS
Abstract
This study investigates the nutritional composition and sensory characteristics of mango-based jams prepared with different sweeteners, evaluating their potential as a nutritious and appealing food product. Mango, a tropical fruit rich in vitamins A, C, and dietary fiber, is an ideal base for jams, contributing both health benefits and natural sweetness. The study analysed the effects of various sweeteners, including refined sugar, honey, agave syrup, and stevia, on mango jams' nutritional profile and sensory properties. Nutritional analysis revealed that mango jams are high in antioxidants, particularly vitamin C and polyphenols, supporting immune function and skin health. The choice of sweetener had a marked impact on the caloric content and sugar levels of the jams. Jams prepared with natural, low-calorie sweeteners like stevia exhibited significantly lower sugar content than those made with traditional sugar or honey, offering a healthier alternative for diabetic or calorie-conscious consumers. Sensory evaluation showed that the type of sweetener influenced not only sweetness but also texture/consistency, appearance/color, taste and flavor profile. Consumer preferences leaned towards jams that balanced sweetness with the mango's vibrant, fruity taste, with honey and agave syrup receiving the highest ratings for taste and overall acceptance. The findings indicate that mango jams, when sweetened with natural alternatives, can provide both nutritional advantages and high sensory satisfaction, catering to a wide range of dietary preferences. Future research should explore the long-term stability and shelf life of these jams when prepared with alternative sweeteners.
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