Physicochemical Analysis of Apple and Pear Mixed Fruit Jam Prepared from Varieties Grown in Azad Jammu and Kashmir
DOI:
https://doi.org/10.3923/pjn.2008.177.180Keywords:
Apple, mixed fruit jam, pearAbstract
A comparative study was carried out on mixed fruit jam of (apple+pear) pulp, incorporated within the ratios 50:50 (T1), 60:40 (T2), 40:60 (T3), 100% apple (T4) and 100% pear (T5). All the jam samples were stored in sterilized glass jars and evaluated physicochemically for ascorbic acid, acidity, pH, total soluble solids, reducing sugars and non reducing sugars for an interval of 15 days during 3 months storage period. All the samples were significantly different at (p<0.05) during storage. A decrease was observed in ascorbic acid from 17.40 mg/100 g to 9.19 mg/100 g, pH 3.64 to 3.22 and non reducing sugars 46.00% to 16.69%. While increase was noted in % acidity from 0.60% to 0.78%, reducing sugars 16.55% to 47.30% and TSS 68.5 ºbrix to 71.2 ºbrix during evaluation.
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Copyright (c) 2008 Asian Network for Scientific Information
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