QUALITY EVALUATION AND STORAGE STABILITY OF JAMUN- MANGO BLENDED JAM

Abstract

Studies were conducted on the manufacture of value added product from jamun-mango blended fruit pulp. Jamun and mango fruits were blended in the ratios of 55:00:: jamun: mango pulp as control, 50:05, 45: 10, 40: 15 and 35: 20:: jamun: mango pulp for the preparation of jam. In jam production the total soluble solids and total sugar increased from the initial levels of 68.00 to 71.12 ⁰Brix and 55.99 to 56.30 percent, where as the anthocyanin, tannin, iron and phosphorus contents decreased from 58.88 to 51.76 mg/100g, 158.83 to 158.77 mg/100ml, 0.50 to 0.46 mg/100g and 10.75 to 10.71 mg/100g during six months of storage. On the basis of sensory score the blend/treatment T₃(45:10:: jamun: mango) received the maximum score of 8.74 for body, 8.66 for colour, 8.64 for aroma and 8.74 for overall acceptability which decreased to 7.84, 7.80, 7.96 and 7.04 after six months of storage respectively. No microbial count was observed in treatment T₂ (50:05: Jamun: Mango), T₃ (45:10: jamun: mango) and T₄ (40:15: jamun: mango) after six months of storage.