Quality Evaluation and Preparation of Apple and Olive Fruit Blended Jam
Keywords:
olive fruit, apple fruit, jam evaluation
Abstract
The present research work was carried out to investigate the effect of storage and treatment on overall quality of the apple olive blended jam, and to develop a suitable combination of olive and apple fruits pulps for jam preparation. Jam prepared from various blends of apple and olive were studied for physico chemical properties such as,% acidity, pH, (TSS), % non-reducing and % reducing sugar and for sensory attributes namely, taste, texture, color and overall acceptability during three months of storage with an interval of fifteen days. Results indicated that titratable acidity was increased from 0.64 to 0.77%, with reduction in pH from 3.57 to 3.40. Non reducing sugar was decreased from 44.57 to 27.52%. On the other hand reducing sugar of all jam samples increased from 16.62 to 30.52%. TSS of jam samples was increased during storage from 69.37 to 70.43 0Brix.
Downloads
- Article PDF
- TEI XML Kaleidoscope (download in zip)* (Beta by AI)
- Lens* NISO JATS XML (Beta by AI)
- HTML Kaleidoscope* (Beta by AI)
- DBK XML Kaleidoscope (download in zip)* (Beta by AI)
- LaTeX pdf Kaleidoscope* (Beta by AI)
- EPUB Kaleidoscope* (Beta by AI)
- MD Kaleidoscope* (Beta by AI)
- FO Kaleidoscope* (Beta by AI)
- BIB Kaleidoscope* (Beta by AI)
- LaTeX Kaleidoscope* (Beta by AI)
How to Cite
Published
2015-01-15
Issue
Section
License
Copyright (c) 2015 Authors and Global Journals Private Limited
This work is licensed under a Creative Commons Attribution 4.0 International License.