International Journal of Chemical Studies
Vol. 5, Issue 4 (2017)
Effect of different Fruit pulp ratio on sensory parameter and Economics for mixed fruit jam
Author(s): NR Rangare, PK Jain, SK Pandey, BP Bisen and Bharat Kumar
Abstract: A trial was conducted in the Department of Horticulture, College of Agriculture, JNKVV, Jabalpur MP to see the effect of different ratio of different fruit pulp on the quality and economics of Jam production. The different fruit (mango, banana, papaya and apple were collected from Jabalpur. The results showed that the higher rating for texture, flavour, and taste was obtained with treatment combination in T7 (250g banana + 250g mango + 500ml wood apple pectin). Thus a higher acceptable score was given to it while, lower score was found in T12 (1000 ml wood apple pectin) higher rating (8.840) for colour and appearance was recorded in treatment T10 (250gm apple + 250gm papaya + 500ml wood apple pectin) for overall acceptability was found in treatment combination T7 (250 gm banana + 250 gm mango + 500 ml wood apple pectin) while minimum acceptable score (8.053) was recorded in treatment T12 (1000 ml wood apple pectin).The highest economic returns were obtained with the treatments T7 (1.96) followed by T11 and minimum was found with T8 and T6.
Pages: 1748-1752 | 527 Views 13 Downloads
How to cite this article:
NR Rangare, PK Jain, SK Pandey, BP Bisen, Bharat Kumar. Effect of different Fruit pulp ratio on sensory parameter and Economics for mixed fruit jam. Int J Chem Stud 2017;5(4):1748-1752.