PREPARATION OF NUT JAM USING MULBERRY SYRUP BASED ON ITS CONSUMER PROPERTIES
DOI:
https://doi.org/10.5281/zenodo.20764980Keywords:
Walnut; Consumer properties; Mulberry syrup; Jam; Sugar; Organoleptic evaluationAbstract
This paper explores the potential of using mulberry syrup, made from mulberry fruits that ripen
almost simultaneously with walnuts in the milky stage, as an alternative to sugar in the preparation of walnut
jam. A comparative analysis of the consumer properties, including organoleptic, physicochemical, and other
characteristics, was conducted for products with added sugar and those with mulberry syrup. The results showed
that mulberry syrup not only improves the taste and aroma of the product but also enhances its functional
properties due to its content of biologically active substances. We also consider the organoleptic characteristics
of this jam, which are directly related to consumer properties. The antioxidant properties of this jam were also
characterized. Furthermore, this article reflects the government’s interest in the development of walnuts, in
connection with the creation of a walnut growing association, as the nut is an export-oriented commodity in
some countries and is in high demand worldwide. This article also discusses the historical significance of this
product in the life of our region
References
1. Akpinar-Bayizit, A., et al. (2010). Nutritive value of black mulberry (Morus nigra L.). Pakistan Journal of
Nutrition, 9(3), 264–269.
2. Gursoy, N., & Sarikurkcu, C. (2019). Nutritional composition and biological properties of Morus species: a
review. Journal of Functional Foods, 60, 103-415.
3. Kang, Y. R., et al. (2016). Antioxidant and anti-inflammatory activities of walnut green husk extract. Food
Science and Biotechnology, 25(3), 945–953.
4. Livesey, G. (2003). Health potential of polyols as sugar replacers, with emphasis on low glycemic
properties. Nutrition Research Reviews, 16(2), 163–191.
5. Molyneux, P. (2004). The use of the stable free radical DPPH for estimating antioxidant activity.
Songklanakarin Journal of Science and Technology, 26(2), 211–219.
6. Resolution of the President of the Republic of Uzbekistan dated June 1, 2017, № RP-3025 “On the
establishment and organization of activities of the association of walnut producers and exporters” // URL:
https://lex.uz/ru/docs/7491755
7. Vahdati K, Arab MM, Sarikhani S, Sadat Hosseini M, Leslie CA, Brown PJ (2019) Advances in walnut
(Juglans regia L.) breeding strategies. In: JM Al-Khayri, SM Jain and DV Johnson (eds.) Advances in plant
breeding strategies, Vol 4. Nut and Beverage Crops. Springer, Switzerland.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 GREEN ECONOMY AND DEVELOPMENT
This work is licensed under a Creative Commons Attribution 4.0 International License.