Development and evaluation of jam and chutney from guava-jamun blends
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Date
2013
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Publisher
CCSHAU
Abstract
The present research work entitled “Development and evaluation of jam and chutney from
Guava-Jamun blends” was carried out with the objectives to standardize appropriate combination of
guava-jamun blends for preparation of jam and chutney, and also to evaluate the storage quality of
blended products. Guava and jamun fruits were analyzed for different physico-chemical parameters.
Data show that guava and jamun fruits had average fruit weight (124.7 and 5.27 g) and pulp weight
(883.9 and 674.7 g/kg fruit), respectively. Chemical constituents of guava and jamun fruits such as
TSS, total sugars and reducing sugars were found to be (9.07 and 8.47%), (7.30 and 5.92%) and (2.62
and 4.57%), whereas acidity, pH, ascorbic acid, anthocyanins, pectin and total phenols were analyzed
to be (0.57 and 1.15%), (3.71 and 3.38), (85.80 and 18.20 mg/100 g), (N.D. and 134.9 mg/100 g), (1.11
and 0.86%) and (117.06 and 220.9 mg/100 g), respectively. Chemical constituents of blended products
were analyzed just after processing and at monthly intervals during three months storage period. Total
soluble solids, total sugars, reducing sugars and pH increased significantly, while acidity, ascorbic acid,
anthocyanins and total phenols decreased significantly in guava-jamun jam and chutney during three
months storage. Jam prepared with (40 guava:60 jamun) and chutney prepared with (60 guava:40
jamun) blends were found highly acceptable. Acceptability of guava-jamun jam and chutney decreased
significantly with the increase in storage period. Cost of production of guava-jamun jam and chutney
was recorded maximum in 0 guava:100 jamun blend and minimum in 100 guava:0 jamun blend.
Description
Keywords
Guava, Jamun, Blends, Jam, Chutney, Organoleptic, Quality, Overall acceptability, Storage