PREPARATION OF NUT JAM USING MULBERRY SYRUP BASED ON ITS CONSUMER PROPERTIES

Pardaev Gayrat Yakhshibaevich

GREEN ECONOMY AND DEVELOPMENT, 2026, vol. 4, issue 6

Abstract: This paper explores the potential of using mulberry syrup, made from mulberry fruits that ripenalmost simultaneously with walnuts in the milky stage, as an alternative to sugar in the preparation of walnutjam. A comparative analysis of the consumer properties, including organoleptic, physicochemical, and othercharacteristics, was conducted for products with added sugar and those with mulberry syrup. The results showedthat mulberry syrup not only improves the taste and aroma of the product but also enhances its functionalproperties due to its content of biologically active substances. We also consider the organoleptic characteristicsof this jam, which are directly related to consumer properties. The antioxidant properties of this jam were alsocharacterized. Furthermore, this article reflects the government’s interest in the development of walnuts, inconnection with the creation of a walnut growing association, as the nut is an export-oriented commodity insome countries and is in high demand worldwide. This article also discusses the historical significance of thisproduct in the life of our region

Keywords: Walnut; Consumer properties; Mulberry syrup; Jam; Sugar; Organoleptic evaluation (search for similar items in EconPapers)
Date: 2026
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Persistent link: https://EconPapers.repec.org/RePEc:teu:ged000:v:4:y:2026:i:6:id:11161

DOI: 10.5281/zenodo.20764980

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