Evaluation of Nutritive Value and Acceptability of Carrot-Based Jam Prepared Using Sugar and Jaggery (daucus Carota)

Carrots (Daucuscarota) are nutrient-dense vegetables highly valued for their rich composition of vitamins, minerals, and bioactive compounds, particularly beta-carotene, a precursor to vitamin A and a powerful antioxidant. Carrot-based jams serve as an innovative way to deliver these nutrients in a flavourful and convenient form. The study aimed determining the nutritive value and acceptability of carrot-based jams prepared using sugar and jaggery. 500 grams of grated carrots were set aside as the primary ingredient. Homemade lemon pulp pectin was created by cooking lemon pulp with 1/4 cup of water until it thickened. In a heavy-bottomed pan, 250 grams of jaggery were combined with the prepared lemon pulp pectin. The mixture was heated on low heat and stirred continuously until the jaggery fully melted and mixed with the pectin, forming a smooth syrup. Proximate analysis revealed that the jaggery-based jam had significant higher as (1.97 ± 0.45%), crude fibre (2.47 ± 0.65%), and protein content (1.20 ± 0.30%) compared to sugar based and standard jams, magnesium and superior nutritional value. Mineral analysis showed elevated levels of iron, magnesium and zinc in the jaggery based jam, affirming its potential as a mineral-rich food product. Vitamin content analysis also highlighted a significant increase in vitamin A (450.00 ± 180.28 ug/dl) and vitamin E (2.23 ± 0.67mg/dl) in the jaggery-based sample. Although sensory evaluation revealed no significant difference in sweetness and flavour across samples, the jaggery-based jam scored lower in appearance, texture and overall acceptability, likely due to its darker colour and firmer consistency. These findings suggest that while jaggery enhances the nutritional profile of carrot jam, further formulation adjustment are necessary to improve its sensory appeal and consumer acceptance.