World Journal of
Pharmaceutical and Life Sciences

( An ISO 9001:2015 Certified International Journal )

An International Peer Reviewed Journal for Pharmaceutical and Life Sciences
An Official Publication of Society for Advance Healthcare Research (Reg. No. : 01/01/01/31674/16)
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Abstract

DEVELOPMENT OF LOW SUGAR GREEN TEA KIWI JAM FROM GREEN TEA EXTRACT AND KIWI PULP

Mahak Saini*, Mahak Sharma, Lakhvinder Kaur

ABSTRACT

A diet rich in foods with high levels of antioxidants is associated with longevity, good health and can prevent cancer, cardiovascular and chronic diseases. Both kiwi fruit and green tea are rich in antioxidant such as vitamin C, Catechins, Epicatechin (EC), Epigallocatechin (EGC), Epicatechin gallate (ECG) and Epigallocatechin gallate (EGCG). The objective of the study was to develop a kiwi jam by incorporating different concentration (10%, 12%, 15%) of green tea. Sensory evaluation was done by hedonic rating scale. Then the product was further analyzed for proximate analysis and antioxidant content of jam. The data revealed that as the green tea concentration increased the potassium, total omega 6 fatty acid, Vitamin A, Vitamin C content also increased. However carbohydrate content and total sugar content decreased as green tea concentration increased. The study concluded that low sugar green tea kiwi jam with 10% concentration of green tea is highly acceptable and could be recommended for the obese, overweight person, and diabetic person.

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