ABSTRACT

Black persimmon (Diospyros lotus L.) also known as date plum or khormaloo, belongs to
Ebenaceae family and is normally native to southwest Asia and southeast Europe. However, in
Pakistan, this is commonly known as “Amlok” or “Kala Amlok” and is found abundantly in
Northern areas. Black persimmon is a blackish blue globular fruit in size of 1.5-2 cm diameter
having astringent taste. It is not normally consumed as fresh but as dried form. The ripened fruit
turns brown in colour and contains 2 or 6 seeds per fruit. The processing of black persimmon is
of prime importance due to chief presence of bioactive compounds including flavonoids,
phenols, tannins, spanins, triterpenoids and alkaloids which contribute towards anti-hypertensive,
anti-diabetic, anti-oxidant, anti-allergic, anti-septic and anti-tumour activities. The current study
is based on the development of functional jam utilizing black persimmon as a basic ingredient at
a percentage of 0, 15 and 30. Then, the prepared jam will be analysed for its composition and
other parameters involving physicochemical analysis and antioxidant activity during storage.
Further, sensory aspects including colour, aroma, texture, consistency, mouth-feel and overall
acceptability will also be evaluated during storage. Then, the obtained data from experiments
will be analysed statistically using Statistix 8.1 software and comparison of means will also be
checked.
Key words: Black persimmon; Composition; Antioxidant activity; Jam; Sensory aspects
Need of the project:
Fruits are one of the ultimate blessings to mankind that possess exceptional nutritional and
functional qualities and their consumption in diet significantly lower the rates of many
dysfunctionalities. Fruits are either consumed either directly or as processed form such as fruit
puree or jam (Chacko et al., 2014).
Nowadays, functional or designer food product development and their utilization is driving
greater appeal to people worldwide and there is a well-known fact that consumption of these
functional foods will serve as a tool for preventive care rather than curative care due to
prominent features of bioactive components present in them (Awolu et al., 2018).
In this milieu, black persimmon (Diospyrus lotus L.) also known as date-plum or Khormaloo is the best
illustration. It is an edible fruit hat belongs to Ebenaceae family and is normally native to southwest Asia
and southeast Europe. In Pakistan, this is commonly known as “Amlok” or “Kala Amlok” and is found
abundantly in Northern region (Khan et al., 2014).
Black persimmon is a blackish blue globular fruit in size of 1.5-2 cm diameter having astringent taste. It
is not normally consumed as fresh but as dried form. The ripened fruit turns brown in colour and contains
2 or 6 seeds per fruit (Gul et al., 2014).
The processing of black persimmon is of prime importance due to chief presence of bioactive compounds
including flavonoids, phenols, tannins, spanins, triterpenoids and alkaloids which attribute anti-
hypertensive, anti-diabetic, anti-oxidant, anti-allergic, anti-septic and anti-tumour activities (Ullah et al.,
2016).
Tannins present in black persimmon which are found to be 20 times more effective than tocopherol or
vitamin E that plays a significant role to anti-oxidant activity. These fruit components also exhibit anti-
hypertensive effects and black persimmon can be used as sedatives, astringents, laxatives, nutritive,
febrifuges, antitussives, antiseptics, antidiabetics and antitumor activities. These fruits are normally
consumed by local inhabitants for treatment of diarrhoea and dry coughs (Haq et al., 2011).
Black persimmon is a good source of vital minerals and vitamins such as potassium, calcium and vitamin
A. High potassium and calcium content helps in muscle development and strengthen bones and fulfils
body energy needs and presence of vitamin A helps in maintaining eyesight (Anwar et al., 2019).
Jam can be well-defined as an intermediate moisture food prepared by cooking fruit with sugar, pulp,
pectin, acid, flavouring and colouring agents to achieve desirable consistency. Typically, jams are of two
types, the one which is prepared from single fruit pulp while the other type is prepared by blending two or
more fruits pulp (Disha et al., 2016).
Jam is a semi solid fruit product containing 65% or more total soluble solids and at least 45% or
minimum fruit pulp made by crushing or shredding fruits with sugar and other necessary ingredients
(Bezerra et al., 2016).
This is a marvellous example of preserving fruits using high sugar content which leads towards enhanced
shelf life and maintenance of innate nutritional qualities of the fruits. Jam is a sweet spread that is usually
less firm than jelly (Shah et al., 2015).

Keeping in view these above mentioned facts, black persimmon will be utilized in the
development of functional jam to achieve these following objectives:
Formulation of black persimmon jam
Nutritional assessment and storage stability of functional jam
Consumer satisfactoriness of developed product through sensory analysis
Review of Literature
Plants are the ultimate source of many vital phytonutrients which have been considered essential
for the wellbeing of human beings. Food processing and health are interlinked factors that are
influenced by human dietary routine. Hence, major phytochemicals with associated metabolic
functions have been proved as greater therapeutic agents by developing innovative designer or
functional foods (Sadia et al., 2013).
In this regard, black persimmon (Diospyrus lotus L.) also known as date-plum or Khormaloo is
the best illustration. It is an edible fruit hat belongs to Ebenaceae family and is normally native to
southwest Asia and southeast Europe. In Pakistan, this is commonly known as “Amlok” or “Kala
Amlok” and is found abundantly in Northern region (Khan et al., 2014).
Black persimmon is a blackish blue globular fruit in size of 1.5-2 cm diameter having astringent
taste. It is not normally consumed as fresh but as dried form. The ripened fruit turns brown in
colour and contains 2 or 6 seeds per fruit (Gul et al., 2014).
From phytochemical perspective, this fruit carries numerous bioactive substances such as
phenolic compounds, flavonoids, tannins, spanins, triterpenoids and alkaloids. These components
have proven their efficacy against hypertension, diabetes, allergic reactions and cancerous
diseases oxidative stress and liver inflammation (Ullah et al., 2016).
Black persimmon can be used as sedatives, astringents, laxatives, nutritive, febrifuges,
antitussives and antiseptics. These fruits are normally consumed by local inhabitants for
treatment of diarrhoea and dry coughs (Haq et al., 2011).
Tannins present in black persimmon which are found to be 20 times more effective than
tocopherol or vitamin E that plays a significant role to anti-oxidant activity. The determination of
antioxidant activity using DPPH radical scavenging assay is the most widely used method to
determine the antioxidant capacity (Salcedo et al., 2015).
Black persimmon is a good source of vital minerals and vitamins such as potassium, calcium and
vitamin A. High potassium and calcium content helps in muscle development and strengthen
bones and fulfils body energy needs and presence of vitamin A helps in maintaining eyesight
(Anwar et al., 2019).
Jam can be very much characterized as a halfway dampness nourishment arranged by cooking
organic product with sugar, pectin, acid, flavouring and colouring agents to accomplish alluring
consistency. Normally, Jams are of two kinds, the one which is set up from single organic
product mash while the other sort is set up by mixing at least two natural products mash (Disha
et al., 2016).
Jam is a semi strong natural product item containing 65% or increasingly complete dissolvable
solids and at any rate 45% or least organic product mash made by pulverizing or destroying
organic products with sugar and other vital fixings (Bezerra et al., 2016).
Preparation of jam is one of the common methods of preserving fruit and the main factor being
considered is the use of high concentration of sugar that helps in preservation of fruit and
production of jam requires the use of right proportion of the right ingredients to get the desired
results (James et al., 2010).
In this view, a functional jam was developed using strawberry to check overall acceptability and
sensorial properties and the results were acceptable as per the requirement of jam formula
(Napeek et al., 2010).
Then, another functional jam was formulated using mango for evaluating physicochemical and
sensorial attributes and the obtained data from these assessments was as per the standard value
(Revani et al., 2013).
Then, another functional jam was developed using four indigenous fruits like pineapple, orange,
pomegranate and banana for antimicrobial evaluation and other organoleptic properties were also
determined and the results of these findings were appropriate to the standard values (Chacko et
al., 2014).
After this another study was done on functional jam using apple and olive fruit blend was
prepared for evaluating the effect of storage and treatment applied on the prepared samples and
overall quality of the prepared jam was assessed and the findings of the study were as per the
standard values set (Shah et al., 2015).
Another functional jam was produced using pitomba pulp for evaluating organoleptic and
sensory properties and the result from these experiments were acceptable upto requirement
(Bezerra et al., 2016).
Afterwards, another functional jam was developed using star fruit and organoleptic properties of
the prepared product were assessed by sensory evaluation and the jam was found to be
acceptable. Then, shelf-life study of the jam was carried out by microbial analysis and nutritional
value of the product was also analyzed and the results obtained were in correspondence to the
required value (Darkawa et al., 2016).
Another functional jam was developed from blends of banana, pineapple and watermelon pulp
and the percentage compositions of the blends were formulated and proximate analyses, mineral
analyses, brix, pH and Vitamin constituents of the samples were determined. Then, the blend
with the best result from the analyses was selected for rheological and sensory evaluations and
the results of the obtained data were in accordance to the set value (Awolu et al., 2018).
Another study was conducted by preparing a functional jam using carrot and apple blend to
evaluate suitable storage conditions and physicochemical and sensory analyses were also
performed and the findings of the conducted experiments were acceptable as per the required
value (Ullah et al., 2018).
Another functional jam study was conducted on guava fruit to evaluate the effect of pectin on the
textural property and storage stability of jam stored at ambient temperature and the results of all the
parameters were acceptable (Rahm

Keeping in view all these considerations, a functional jam will be prepared using black
persimmon for assessing composition and other parameters.
3.MATERIALS AND METHODS

The current study will be conducted in the Food and Nutrition Scientific Laboratory of
Department of Food Science and Technology, GCWUF. Black persimons will be used to
formulate black persimon jam. The resultant product will be probed for compositional analysis,
physicochemical characterization and sensory response.
3.1 Procurement of raw materials:
Fresh black persimons along with other ingredients including sugar, pectin and preservatives will
be procured from local market of Faisalabad. All the reagents and standards required for the
analysis will be purchased from Sigma Aldrich (Sigma Aldrich, Tokyo, Japan) and Merck
(KGaA, Merck Darmstadt, Germany).
3.2 Preparation of black persiomn jam:
 Fresh black persimons will be taken, destemmed and washed thoroughly to remove dust and
dirt. To prepare the jam, black persimons along with stated amount of sugar, water and
perservatives as described in table 1 will be cooked in a pan over medium flame with continuous
stirring for some time until black persimons become half tender. Afterwards, the prepared puree
will be strained and cooled. Then, stated amount of pectin  will be added into it following
continuous stirring on low flame until desirable thickness is achieved. The black persimon jam
will be kept under refrigerator for cooling. Lastly, it will be stored in air tight container at room
temperature for further analysis.
Table 1. Formulation of black persimmon jam samples
Ingredients (%) T 0 T 1 T 2 T3 T4 T5
Black - 05 10 15 20 25
persimons
Sugar 40 35 30 25 20 15
Water 50 50 50 50 50 50
Pectin 5 5 5 5 5 5
Preservative 5 5 5 5 5 5
   
 * T0= Standard Sample
    T1= Jam with 5% black persimmons
    T2= Jam with 10% black persimmons
T3= Jam with 15% black persimmons
T4= Jam with 20% black persimmons
T5=Jam with 25% black persimmons
3.3 Compositional analysis 
The formulated jam will be analyzed for moisture content using a drying oven while other
aspects including crude ash, crude protein, crude fat and carbohydrate will be determined as per
the standard methods of AOAC (2012). The determination of vitamin A content and  calcium
content will be done by atomic absorption spectrophotomter while flame photometer will be used
for potassium content. Further, calorific value of the resultant jam prototypes will be calculated
using Atwater factor (Bear et al., 2016).
3.4 Storage study
The black persimon jam will be evaluated for physicochemical characteristics at specific storage
intervals. 
3.4.1 Physicochemical characterization
Phytochemical and antioxidant assays
3.4.1.2 Total phenolic content
The total phenolic content of the prepared jam will be quantified via a colorimetric assay using
Folin-Ciocalteu reagent by following the method as mentioned by Perara et al. (2017).
3.4.1.3 Total flavonoids 
The total flavonoids in the resultant jam will be determined using spectrophotometer by
following the procedure of Koyuncu et al. (2014).
3.4.1.4 Total tanins
The total tanins in the formulated jam will be determined using spectrophotometric method
(Akagi et al., 2010).
3.4.1.5 Antioxidant activity
The antioxidant activity of the final product will be determined using DPPH following the
protocols of Grygorieva et al. (2014).
3.4.1.7. Total soluble solids
The total soluble solids of the prepared product will be evaluated through a digital refractometer
and expressed in °Brix according to the method used by Avinash et al. (2015).
3.4.1.8. pH and Titratable acidity
The pH of subsequent jam will be measured using a digital pH meter according to Madhav et al.
(2015) while titratable acidity will be determined according to the protocol used by Kim et al.
(2016).
3.4.1.9. Color
The color of the end product will be analysed using a colorimeter as per the method described by
Rahman et al., (2015).
3.4.1.10. Viscosity
The viscosity of black persimon jam will be assessed using viscometer according to the
described method of Thajudin et al. (2015).
3.5 Sensory response
Nine-point hedonic scale system (1=dislike extremely, 9=like extremely) will be adopted to
assess the sensory quality of the resultant jam prototypes using varied sensory descriptors; color,
flavor,aroma, texture and overall acceptability (Meilgaard et al., 2007).
3.6 Statistical analysis
The obtained data from varied experiments will be analysed using Statistix 8.1 software
(Montgomery et al., 2013).
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students.M.S thesis, Benguet State Uni, Philippines.