Storage stability of sweet corn (Zea mays var saccharata Bailey) jam: effect of sugar to inulin ratios on physicochemical, ascorbic acid, β-carotene and sensory characteristics

Abstract

Abstract This study aimed to investigate the effect of different concentrations of inulin on the properties of sweet corn jam from Zea mays var saccharata Bailey during storage. Six different formulations of sweet corn jam (4.5%, 9%, 13.5%, 18% and 22.5% inulin) along with control samples (0% inulin) were prepared. Physical properties including water activity, total soluble solids, pH, firmness, spreadability and colour analysis together with proximate analysis, ascorbic acid and β-carotene composition were evaluated in 4 weeks of storage. Sensory acceptability test of the samples on colour, spreadability, taste and overall acceptability was carried out. Results showed that addition of inulin in sweet corn jam significantly affecting (p<0.05) the water activity, L* value and texture quality. Inulin could be added up to 9 % without significantly affecting (p<0.05) the acceptance of colour and taste of sweet corn jam. Comparative study was done on control and 9 % of inulin added sweet corn jam. Sample with 9.0% of inulin gave significantly higher (p<0.05) moisture and ash content. However, samples with 9.0% of inulin gave significantly lower (p>0.05) carbohydrate and β-carotene content. This study shows that inulin is not only good as prebiotic but has the potential to replace sugar added into healthy food products such sweet corn jam, since it could improve the nutritional quality of sweet corn jam with satisfying sensory acceptance.