The effect of storage on the composition of enriched milk jams

In this study, the effects of using different ingredients in milk jam production and storage period on milk jam samples were investigated. Chemical, physical, rheological and sensory properties and antioxidant activity parameters of milk jams prepared as control group (plain), cocoa, cinnamon, coconut, pistachio and banana and stored at 4°C were determined on the 1st, 30th and 60th days. As a result of the analysis, dry matter ratio of milk jam samples were determined as 68.09-71.68%, ash as 1.90-2.59%, protein contents as 7.35-8.99%, fat content as 5.41-8.43%, acidity as 0.45-0.66%, pH values as 6.13-6.61, L* values as 30.47 to 80.78, a* values as 3.51 to 12.16, b* values as 5.90 to 31.74, brix values as 64.45-67.55%. Water activity, viscosity, and invert sugar content were significantly influenced (p<0.01) by both storage duration and formulation type. Water activity ranged between 0.84 and 0.89, viscosity between 3270 and 20045 (cP), and invert sugar content between 11.34% and 17.86%. In terms of sugar composition, total sugar content ranged from 51.68% to 57.38%, while sucrose content was between 37.23% and 42.68%. HMF (5-hydroxymethylfurfural) levels were found between 154.50 and 247.04 mg/kg. The total phenolic content ranged from 70.77 to 175.85 (mg GAE/kg). Antioxidant activity measurements showed DPPH scavenging activity between 10.19% and 41.90%, ABTS radical scavenging activity between 10.06% and 33.52%, and TEAC values between 0.22 and 0.76 mmol TE/g. Sensory evaluation included assessments of appearance, color, aroma, texture, flavor, sweetness balance, flavor intensity balance, and overall acceptability. Among the samples, the plain milk jam received the highest overall sensory score, while the cinnamon-flavored variant received the lowest.