Distributors chains of jam import export are catering buyers worldwide. Containing less sugar and more dietary fiber per serving. However, both apricot jam and jams in general are more healthful than marmalade. Although the major nutritional differences between the two occur in their macronutrients. Hence, their contributions to your daily intake of vitamins and minerals add to the benefits of jam over marmalade. With much more vitamin C and iron, jam is both more beneficial and less detrimental to your diet than marmalade.
Distributors chains of jam are important for supply. Fruit jams are preserve fruits and sugars normally cane or seal for long-term storage. Furthermore,Jam making involves the disruption of the fruit tissue. Moreover, follow by heating with add water and sugar to activate its pectin before being put into containers. Processes that expose foods to high levels of heat may cause some nutrient loss. Hence, the objective of this study was to evaluate the nutritional composition of four commonly consumed fruit jams.
The fruits jams have very low levels of fatty acid
The fruits jams have very low levels of fatty acids.However, fruit jams may provide an affordable and convenient source of energy and carbohydrate. Several types of fruits have been reutilize in the production of value add food products such as jams. Hence,jams are produce by the preservation of fruits. The usage of ingredients and how the jams are prepare actually determine the type of preserves; jams, jellies and marmalades.
Jams are one of the most popular food products
These Jams are one of the most popular food products because of their low cost, all year long availability and organoleptic properties (Gałkowska et al., 2010). Traditionally, jams were first produced as an effort to preserve fruit during off-season for consumption. Jams can be defined as a product with a total soluble solid content of 45° Brix and consist of at least 40% fruit content.
In jams manufacturing, the fruits and sugar are mixed in similar proportions. The mix product is then cook to produce a delicious substance that possesses sufficient storage capabilities. Using extreme thermal treatment, the mix is concentrate to acquire the necessary final total soluble solid content. Jammamalade jams are from fresh fruits and good price.
The energy content of each type of jams
The energy content of each type of jams is calculate by summation of multiplication of protein, carbohydrate and fat. Moreover, by values of 4, 4 and 9 factors, respectively. The value is express as kilocalories (kcal). The moisture content was determin by drying of finely ground samples (10 g) in air-oven at 105 °C overnight until a constant weight was achieve.