Storage Studies of Jam Prepared from Different Mango Varieties

Abstract

Six mango varieties i.e. Chaunsa, Dusehri, Langra, Anwar Ratol, Malda and Fajri were subjected to physicochemical analysis to assess their suitability for jam preparation Storage stability of jam from selected mango varieties (Chaunsa, Dusehri and Anwar Ratol) was also investigated at ambient temperature (25±3°C) and relative humidity 60±6%. Fajri mango had the highest pulp content (77.62%) while Anwar Ratol pulp had the highest total soluble solids (21.9 °Brix), brix/acid ratio (43.80), reducing sugars (5.03%) and total sugars (18.20%). Mango jams were prepared and analyzed for physicochemical, microbial and sensory parameters at 30 days storage interval for 150 days. Anwar Ratol jam had the highest total soluble solids (68.20°Brix), brix/acid ratio (101.79), reducing sugars (19.88%) and total sugars (60.14%) whereas Chaunsa jam had the highest acidity (0.71%) and lowest pH (3.52). No detectable yeast and mold and negligible total viable count were observed in all mango jam samples during 150 days storage period. Sensory evaluation results revealed that Dusehri jam was ranked highest and more acceptable than others. However, all mango jams remained organoleptically acceptable after 150 days storage.