Preparation and quality evaluation of date jam at different storage temperatures

The present research was carried out to study the production and processing of date jam at the Institute of Food Sciences and Technology, Faculty of Crop Production, Sindh Agriculture University, Tandojam, Pakistan. Results of the storage period showed that physical and sensorial properties of date jam significantly changed at refrigeration temperature (5+2°C) for the 28 days storage period as compared to ambient 28±2°C temperature. Jam made with date was found to have highest acceptability on the basis of sensory evaluation. Moreover, the results from this work revealed essential information that could promote the commercialization of date jam.