Skip navigation
Please use this identifier to cite or link to this item: http://repository.iitr.ac.in/handle/123456789/8570
Title: Quality changes in fruit jams from combinations of different fruit pulps
Authors: Singh S.
Jain S.
Singh S.P.
Singh D.
Published in: Journal of Food Processing and Preservation
Abstract: Jams were prepared from overripe fruits in different combinations and investigated for various characteristics. The different jam combinations differed significantly among each other and had acceptable microbial and organoleptic qualities. The use of different combinations of fruit pulps having different °Brix : acid ratios affected the yield of jams. There were deviations (of -26.92% to +15.34%) in yields of jams prepared, as against their calculated/expected yields. The °Brix of jams varied, but were not affected significantly either by storage or interactions of storage and fruit pulp(s) combinations in jams. Other biochemical characteristics varied as a result of storage and interactive effect in jams (P ? 0.01), except for total sugars which did not change significantly in storage. Color intensity of these jams ranged from 12.48 to 35.84. Color differences (as ?E) were observed when fruit combinations (of 1,2,3 or 4 fruits) were present as compared to either of two single-fruit jams prepared in this study. Thus pulp combinations gave differences in natural colors of jams. PRACTICAL APPLICATIONS Processing the pulp of overripe fruits to jam adds value to these fruits. The use of different combinations of fruit pulps having different °Brix-acid ratios affected the yield of jams. The pulp combinations gave differences in the natural color of jams. They could easily be stored for 60 days maintaining good microbial, sensory and textural qualities of jams. Various biochemical characteristics of these jams differed significantly as reported herein. Considering the yield of jams, pineapple: orange: banana: papaya mixed-fruit jam increased maximum in yield, by 26.8%. However, papaya-pineapple jam was selected on the basis of an acceptable organoleptic appeal, with the best ranking given to its overall appearance, color and flavor. This jam was reflected by a °Brix of 70% at 1.02% acidity, reducing and total (invert) sugars of 14% and 42.9% at 60 days after storage with a gelling strength of 63.1-g texture (firmness). It also carried a color chroma of 25.05 with a hue of reddish 1.33°. © 2009 Wiley Periodicals, Inc.
Citation: Journal of Food Processing and Preservation (2009), 33(SUPPL. 1): 41-57
URI: https://doi.org/10.1111/j.1745-4549.2008.00249.x
http://repository.iitr.ac.in/handle/123456789/8570
Issue Date: 2009
ISSN: 1458892
Author Scopus IDs: 57201257177
57199045767
57202479140
23490703800
Author Affiliations: Singh, S., Agro Processing Division, Central Institute of Agricultural Engineering Nabibagh, Berasia Road, Bhopal M.P. 462038, India
Jain, S., Department Food Science and Technology, Bundelkhand University, Jhansi, U.P., India
Singh, S.P., Agro Processing Division, Central Institute of Agricultural Engineering Nabibagh, Berasia Road, Bhopal M.P. 462038, India
Singh, D., Department Food Science and Technology, Bundelkhand University, Jhansi, U.P., India
Corresponding Author: Singh, S.; Agro Processing Division, Central Institute of Agricultural Engineering Nabibagh, Berasia Road, Bhopal M.P. 462038, India; email: sunitas@ciae.res.in
Appears in Collections:Journal Publications [ECE]

Files in This Item:
There are no files associated with this item.
Show full item record


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.