Assessment of the Suitability of Using Jakjak Fruits (Azanza garcheana) for Production of Lokum Candy

Abstract

The main goal of this research was to assess the suitability of utilization of Jakjak (Azanzagarckeana) fruits as raw material for production of lokum with high nutritional value in order to improve industrial uses and facilitate the domestic consumption of these fruits in Sudan. The results indicated that Jakjak fruits contain high percentages of dry matter (84.92%), total carbohydrates (87.56%), crude fiber (36.00%), total sugars (61.39%), and low percentages of protein (6.65%) and fat (1.81%), on dry matter basis. Also, the fruits was found to contain high percentages of calcium (29.3), sodium (05.2), magnesium (21.8), phosphorous (96.5), potassium (186.0), iron (04.0) and low percentages of manganese (0.43), and cupper (0.43) mg/100g dry matter (DM). Also, the study indicated that the fruits could be easily extracted after soaking overnight (16 hr) in distilled water (1:4,1:6 and 1:8) at room temperature. The extract (1:4) was found to contain appreciable amounts of total soluble solids (12.20%), while, the hydrogen ions concentration and the total yield of the extract were about 5.43 and 41.55%, respectively. Jakjak Lokum was processed according to the chemical and physical characteristics of Jakjak fruits extract, and it was found to contain high energy value (308.2Kcal/100gm), and crude fibre (0.64%). The results for hydrogen ions concentration and titreable acidity of Jakjak lokum was 4.95 and (0.46%) respectively . Finally, the sensory evaluation results verified the quality of Jakjak lokum samples especially those produced with Jakjak juice with the ratio 1:4.