Abstract:
The main goal of this research was to study the suitability of mesquite pods
(fruits) as a raw material for jam manufacture. Therefore, the physical, chemical
and microbial characteristics of the fruits at the beginning and by the end of the
harvesting season (June – January) were studied, in order to determine the
optimum harvesting time.
The results indicated that, the weight, length and width of mesquite fruits
ranged between 1.62 - 4.83gm, 9.80 - 22.87cm and 0.83 – 1.02cm, at the beginning
and by the end of the harvesting season, respectively. Also, the fruits were found to
contain high levels of total carbohydrates (71.43 – 83.54%), available
carbohydrates (57.16 – 64.93%), protein (10.15- 18.06%) crude fiber (14.28 –
18.61%) and total sugars (8.66 – 22.41%), on dry matter basis. Moreover, the fruits
were very rich in sodium, potassium, calcium and magnesium which were found to
range between 335.40- 361.40, 276.30 – 619.40, 268.90 – 485.30 and 181.30-
184.90 mg per 100gm at the beginning and by the end of the harvesting season,
respectively on dry matter basis. Also, the results revealed that, the mesquite fruits
were free from any microbial contamination.
Results showed that the fruits were easily extracted after soaking in tab
water (1:4) for 16 hours, mixing and straining. The hydrogen ions concentration
(pH) was 4.10 in the extract, while the total soluble solids (T.S.S %) and yield
were found to be 11.35% and 41.11% respectively. Then, the extracted juice was
used in production of jam with high levels of available carbohydrates and energy
content which ranged between 67.17 – 68.31% and 294.19 - 296.53 Kcal. per 100
gm jam, respectively. In addition to its high concentration of calcium, potassium,
sodium and magnesium which ranged between 140.94 – 284.80, 79.03 - 100.07,
47.21 – 72.62 and 17.88 – 84.56 mg per 100 gm jam. Finally, the results of the
sensory evaluation of mesquite jam samples showed the high quality of the
products with respect to their organoleptic properties. However, mesquite jam with
pineapple flavour had better flavour, consistency and overall quality in comparison
with mesquite jam that produced without any flavour.
