Ruhana Raffic,
Paranjyothi Kanni,
Shobha Rani R.H,
- Assistant Professor, Department of Pharmacy Practice, Aditya Bangalore Institute of Pharmacy Education & Research, Bengaluru, Karnataka, India
- Principal Scientist,, Bengaluru Allergy Centre, Bengaluru, Karnataka, India
- Director, Aditya Bangalore Institute of Pharmacy Education & Research, Bengaluru, Karnataka, India
Abstract
Background: Conventional coconut jam formulations rely heavily on refined sucrose to achieve sweetness, texture, and preservation, limiting their suitability for individuals seeking reduced-sugar dietary options. The growing demand for nutritionally improved food products has encouraged the development of alternative formulations using natural sweet ingredients and polyol-based humectants. Objective: The present study aimed to develop and standardize a coconut-based reduced-sugar jam using coconut milk, dates, raisins, sorbitol, glycerine, citric acid, sodium chloride, and dry fruits, and to evaluate its sensory attributes, pH profile, and short-term storage stability. Methods: A reduced-sugar coconut jam was formulated through controlled heating and standardized processing. Dates and raisins were used as natural sweetening agents, while sorbitol and glycerine served as polyol-based humectants. Citric acid was incorporated for pH adjustment. The formulation was evaluated for organoleptic characteristics, pH, texture, spreadability, and storage stability under refrigerated conditions for 10 days. Results: The developed formulation exhibited a balanced sweetness profile, desirable texture with added crunch from dry fruits, and good spreadability. The pH ranged from 3.3 to 3.6, indicating effective acidification. No visible spoilage, phase separation, or unacceptable sensory changes were observed during the storage period under refrigeration. Conclusion: A coconut-based reduced-sugar jam can be successfully developed using a combination of natural sweet ingredients and polyol-based humectants. The formulation demonstrated acceptable sensory quality and short-term stability, suggesting its potential as a nutritionally improved alternative to conventional sugar-rich coconut jams.
Keywords: Coconut jam; Reduced-sugar formulation; Sorbitol; Glycerine; Dates; Functional foods
[This article belongs to Research & Reviews: A Journal of Pharmacognosy ]
Ruhana Raffic, Paranjyothi Kanni, Shobha Rani R.H. Development and Evaluation of a Coconut-Based Jam. Research & Reviews: A Journal of Pharmacognosy. 2026; 13(01):13-18.
Ruhana Raffic, Paranjyothi Kanni, Shobha Rani R.H. Development and Evaluation of a Coconut-Based Jam. Research & Reviews: A Journal of Pharmacognosy. 2026; 13(01):13-18. Available from: https://journals.stmjournals.com/rrjopc/article=2026/view=236265
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Research & Reviews: A Journal of Pharmacognosy
| Volume | 13 |
| Issue | 01 |
| Received | 15/12/2025 |
| Accepted | 13/01/2026 |
| Published | 24/01/2026 |
| Publication Time | 40 Days |
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