This study consisted in the formulation and evaluation of the organoleptic, physicochemical, and microbiological qualities of nectars and jam prepared from Vitex doniana fruit. Nectars (five types) consisted of two acidulated with lemon, two acidulated with tamarind with pH values of 3.45 and 3.55, and a control. Jams (three types) were made as one acidulated with lemon, one acidulated with tamarind with a pH value of 3.88, and a control with a pH value of 4.44. The Brix values were 10.75 and 60.00 for all nectars and jam, respectively. The total sugar content of the nectars ranged from 9 52 ± 0 04 (NC1) to 9 11 ± 0 03% (T) and that of the jams from 58 27 ± 0 02% to 49 97 ± 0 01%. It appeared that prepared nectar and jam samples were of good microbiological quality, confirming compliance with good hygiene and manufacturing practices throughout the process and compliance with Algerian and Luxembourg standards.

Vitex doniana, nectar