The Review Paper on Food Jam Product

Food Science and Technology

Fruits are perishable, so, for preventing spoilage, it is converted into fruit jam or jelly product to minimize the food spoilage. Fruits are an excellent source of essential vitamins like C, gallic acid, tannins, and anthocyanins and have many beneficial effects due to bioactive compounds (pigments and phenolic compounds). The fruit jam has a smooth consistency, which is made by crushing fruit and disintegrating the solid chunky leftovers. The fruit juice is mixed with pectin and heated to form the gelatinous spread containing 65% sugar in preparing the fruit jam. In the storage study of Fruit Jam, it was found that the TSS, titrable acidity, reducing sugars, and total sugar were increased. Whereas moisture, organoleptic quality, and ascorbic acid content were slightly decreased with an increased storage period. The essential components in preparing the fruit jam are pectin, sugar, and acid, which are added in the correct proportion for proper gel formation. In this review paper, we review the nutrient composition of jam, chemical constituents of Fruit Jam, theory of jam formation, cause of food jam failure, and the enzyme involved in food jam formation.

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