DEVELOPMENT AND NUTRITIONAL EVALUATION OF DRY APRICOT AND FIG JAM AS DIETARY INTERVENTION FOR HYPERTENSION

Abstract

The current study aims to investigate the dry fig and apricot jam as a dietary intervention to reduce hypertension. During the present research treatments were prepared using dry figs and apricots i.e T_0a (100% dry figs), T_0b (100% dry apricot), T₁ (75% dry apricot and 25% dry figs), T₂ (50% dry apricot and 50% dry figs) and T₃ (75% dry figs and 25% dry apricots) Physicochemical parameters such as total acidity, total soluble solids (TSS) and sugars were analyzed on the 0, 15^th and 30^th day of month. Total Phenolic Content (TPC) and DPPH radical scavenging activity were used to evaluate antioxidant qualities. It was observed that T₁ has the highest TPC (510.50 mg GAE/100) and T₃ has highest DPPH (43.15%). Both of these parameters decreased with time. The Sensory parameters i.e color, taste, texture and overall acceptability was analyzed and indicated that T₁ (75% dry apricot and 25% dry figs) was preferred by all panelists. This research suggests that the formulated jams could potentially offer health benefits related to hypertension and underscores the importance of antioxidant-rich dietary interventions.