Vol. 5, Issue 2 (2017)
Effect of various recipes on chemical characteristics of mixed Fruit Jam
Author(s): NR Rangare, PK Jain and Bharat Kumar
Abstract: The present investigation was carried out at the Post Harvest laboratory of the Department of Horticulture, College of Agriculture, JNKVV Jabalpur (M.P) during the year 2014-15. Among the twelve treatments three level of pulp 125, 166, 250gm of each fruit (Banana, Apple, Mango, Papaya) and 500ml of extract wood apple pectin mixed with the 1 kg of sugar were used for preparation of the Jam. The qualitative parameters were significantly influenced by the various treatments TSS, pH, acidity, and ascorbic acid. All the samples were significantly different at storage. TSS the higher rating with T7 i.e., (74.52 0brix) whereas minimum with T6 (68.87 0brix), pH the higher rating with T8 i.e., (4.797) whereas minimum with T12 (3.710), Acidity the higher rating with T12 i.e., (0.549%) whereas minimum with T8 (0.564%) and Ascorbic acid the higher rating with T12 i.e., (74.52mg/ 100g) whereas minimum with T6 (68.87mg/ 100g) during evaluation.
Pages: 450-454 | 1133 Views 101 Downloads
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How to cite this article:
NR Rangare, PK Jain, Bharat Kumar. Effect of various recipes on chemical characteristics of mixed Fruit Jam. Int J Chem Stud 2017;5(2):450-454.
