食品加工与技术杂志

抽象的

Preparation and Evaluation of Carrot and Apple Blended Jam

Ullah N, Ullah S, Khan A, Ullah I and Badshah S

The aim of this study was to evaluate a suitable combination, check the effect of storage period on the quality of carrot apple blended jam to be studied at ambient temperature (18°C-25°C). The treatments were CA₀ (carrot pulp 100%), CA₁ (carrot pulp 90% + apple pulp 10%), CA₂ (carrot pulp 80% + apple pulp 20%), CA₃ (carrot pulp 70% + apple pulp 30%), CA₄ (carrot pulp 60% + apple pulp 40%) and CA₅ (carrot pulp 50% + apple pulp 50%). All the treatments were examined for physicochemical properties i.e., total soluble solids (°Brix), pH, reducing sugars (%), percent acidity, non- reducing sugars (%), ascorbic acid (mg/100 g) and for sensory properties i.e., taste, color, texture and overall acceptability at fifteen days interval for a total storage period of 90 days. A significant increase of (p<0.05) was examined in TSS from (67.45 to 70.40°Brix), acidity (0.64 to 0.80) and reducing sugars (16.64 to 27.78) while Significant decrease of (p<0.05) was examined in pH from (3.63 to 3.44), non reducing sugars (45.04 to 27.69), ascorbic acid (7.81 to 5.52 mg/100 g), color (7.33 to 4.35), taste (7.40 to 4.12), texture (7.22 to 4.06) and overall acceptability (7.36 to 4.14). During physicochemical and sensory analysis it was studied that CA₅ carrot, apple (5:5) followed by CA₄ carrot, apple (6:4) were of good qualities among the treatments.