Formulation of Functional Jam Made with Sweet Potato, Dates and Jujube Fruit

The current study aimed to formulate a functional jam based on three natural ingredients, sweet potato (X₁), date fruits (X₂), and jujube fruits (X₃), by using an experimental design approach. This work targeted jam antioxidant improvement by increasing its carotenoid content from sweet potato and phenolic compounds from date and jujube fruits. Obtained formulas were evaluated by a qualified tasting panel, focusing on Color, Texture, Viscosity, Odor intensity, Odor pleasantness, Flavor intensity, Flavor pleasantness, Aftertaste pleasantness, Bitterness and Astringency. Results showed that sweet potato had a significant effect on texture, viscosity, odor intensity, and flavor pleasantness, while dates had a significant effect on the targeted jam organoleptic properties. Biochemical and phytochemical formulas analysis (F₁ to F₈) confirmed the first-place ranking of formula F₅, rich in carotenoids (65 mg/100g) and flavonoids (380 mg/100g), and exhibiting a viscosity of approximately 11.7 dl/g. These results corroborate those of the mathematical modeling and response surface done by design of experiments (DOE) analysis, which demonstrated that formula F₅ was the best product, rich in antioxidant molecules and exhibiting optimal bitterness and astringency. The selected formula may be used for food products intended for pediatric and geriatric use.