Home >> Archives

International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 3
First page : (540) Last page : (547)
Article doi: http://dx.doi.org/10.18782/2320-7051.3093

Value Addition, Sensory and Evaluation of Jujube Products

Saket Mishra1* and Boris Krška2
1Department of Horticulture, Faculty of Agriculture, Sam HigginbottomUniversity of Agriculture,
Technology and Sciences,Allahabad, 211007- India
2Department of Pomology,Faculty of Horticulture in Lednice, Valtická 337, 69144,
Mendel University of Agriculture and Forestry, Brno- Czech Republic
*Corresponding Author E-mail: mishrasaket1@gmail.com
Received: 6.06.2017  |  Revised: 15.06.2017   |  Accepted: 18.06.2017  


The Chinese jujube (Ziziphus jujuba Mill.) is a drupe, varying from round to elongate shape and from cherry-size to plum size depending on the cultivar. Chinese jujube fruits are eaten fresh, dried or processed, as “Chinese dates” which have been included in confectionery recipes such as Graham bread, cake, candy, compote, seraph etc. Seven different products of jujube were used for evaluation. Processed fruits and different way of processing like cloying of jujube fruits with honey (½ green - ½ brown and full brown), preservation in jujube fruits in sweet sour infusion vinegar (½ green - ½brown and full brown), conservation of jujube fruit in sweet infusion like compote (cultivars and seedlings) and dry jujube fruits. These processed products were evaluated on the basis of appearance, aroma, consistency, taste and overall acceptability by a panel of 11 judges by Hedonic Rating Test (0 - 10 scale and averaged). Two years evaluation of different products has revealed that Compote (cultivar) is the best product of jujube. Jujube with vinegar (½ green - ½ brown) gave poor results.

  • Chinese date (Ziziphus jujube) is a promising new fruit species for Czech Republic
  • Jujube is both a delicious fruit with high nutritional value and an effective herbal remedy
  • Compote (cultivar) is the best product of jujube with evaluators of young ,middle and old age groups

Keywords: Jujube, Sensory Evaluation, Aroma, Consistency, Vinegar, Honey.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Mishra, S. and Krška, B., Value Addition, Sensory and Evaluation of Jujube Products, Int. J. Pure App. Biosci.5(3): 540-547 (2017). doi: http://dx.doi.org/10.18782/2320-7051.3093