SENSORY EVALUATION OF DIFFERENT PRODUCTS OF ZIZIPHUS JUJUBA MILL.

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.
In 2006 and 2007 different products of jujube were used for evaluation.
Processed fruits and different ways of processing like cloying of jujube fruits with honey (1/2 green – 1/2 brown and full brown), preservation of jujube fruits in sweet sour infusion vinegar (1/2 green – 1/2 brown and full brown), conservation of jujube fruit in sweet infusion like compote (cultivars and seedlings) and dry jujube fruits.
On the basis of average hedonic score value, the maximum score (279.5) was achieved by compote (cultivar) followed by cloying with Honey (full brown) while the lowest score was again with sweet sour infusion vinegar (1/2 green and 1/2 brown). Therefore it was concluded from the investigation that the jujube product compote (cultivar) was the best.

I International Jujube Symposium

B. Krška, S. Mishra

jujube, aroma, consistency, vinegar, honey

https://doi.org/10.17660/ActaHortic.2009.840.80