Submit

Research Article

Asian Journal of Dairy and Food Research, volume 38 issue 1 (march 2019) : 31-40

Standardisation and quality evaluation of jam using tender coconut pulp and fruit pulp

E. Shahanas, Seeja Thomachan Panjikkaran, K.T. Suman, E.R. Aneena, C.L. Sharon
1Department of Community Science, College of Horticulture, Kerala Agricultural University, Thrissur-680 656, Kerala, India.
Cite article:- Shahanas E., Panjikkaran Thomachan Seeja, Suman K.T., Aneena E.R., Sharon C.L. (2019). Standardisation and quality evaluation of jam using tender coconut pulp and fruit pulp. Asian Journal of Dairy and Food Research. 38(1): 31-40. doi: 10.18805/ajdfr.DR-1427.

ABSTRACT

Jam was standardised by incorporating tender coconut pulp at various levels with fruit pulp of pineapple, mango, grapes and papaya. On the basis of nutritional qualities, jam prepared with 25% TCP Tender coconut pulp and 75% pineapple pulp were found to be the best. Jam prepared with 25% TCP and 75% blended fruit pulp were organoleptically more acceptable. The highest gel strength was observed for jam prepared with 25% tender coconut pulp and 75 % blended fruit pulp. The maximum adhesiveness was in the jam prepared using 100% tender coconut pulp. Acidity, moisture, TSS and reducing sugar of the products slightly increased during storage. However, a decreasing trend was observed in the case of total sugar content during storage. The highest fat content was observed in jam prepared using 100% TCP. The mineral content gradually decreased with advancement of storage period. 

REFERENCES

  1. A.O.A.C.(1980). Official and Tentative Methods of Analysis. Thirteenth edition. Association of Official Analytical Chemists. Washington D.C. 1018p.
  2. Agarwal, G. P. and Hasija, S. K. (1986). Microorganisams in the Laboratory. Print House India Ltd, Lucknow, 155p.
  3. Ahmed, T., Burhanuddin, M., Haque, M. A. and Hossain, M. A. (2011). Preparation of jam from Sapota (Achrassapota). Agriculturists. 9 (1and2) : 1-7.
  4. Alessendra, D. C., Antonio P., Vincenzo, V. and Mario A. (2004). Changes of flavanoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage. Fd chem.84: 99 – 105.
  5. Berwal, J. S., Grewal, R. B., Kapoor, C. M., and Garg, M. K. (2004). Practical Methods in Food Analysis. Agrotech Publishing Academy, Udaipur. 252p.
  6. Chauhan, O. P., Archana, B. S., Singh, A., Raju, P. S. and Bawa, A. S. (2012). Utilisation of tender coconut for jam making and its quality evaluation during storage. Food Bioprocess Technol., 10. 8-13.
  7. Damiani, C., Asquieri, E. R., Lage, M. E., Oliveira, R. A., Silvai, F. A., Pereira, D. E. P. and Boas, E. V. B. V. (2012) Study of the shelf-life of a mixed araça (Psidium guinensis) and marolo (Annona crassiflora) jam. Ciênc. Tecnol. Aliment., Campinas, 32(2): 334-343.
  8. Ehsan, E.B., Naeem, Z.P. Ghafoor, A. and Bahtti, M.S. (2003). Development, standardization and storage studies on watermelon lemon jam. Pak. J of Food Science 12 (3-4): 21-24.
  9. Jackson M. L.(1973), Soil Chemical Analysis. Prentice Hall of India Pvt Ltd, New Delhi 299p.
  10. Lal, G., Siddappa, G.S. and Tandon, G.L. (1998). Preservation of Fruits and Vegetables. ICAR, New Delhi. p.488.
  11. Lotha,R.E. (1992). Studies on processing and storage of kinnow mandarin juice. Ph.D thesis, Indian Agricultural Research Institute, New Delhi.
  12. Manay, S. N. and Shadaksharaswamy, N. (2005). Foods Facts and Principles. New Age International (P) Ltd. New Delhi: 197p.
  13. Muralidharan, K. and Jayashree, A. (2011). Value added products from coconut: Coconut for health and wealth. Indian Coconut J. 54 (8):24-28.
  14. Neelofar, I. K. (2006) Value added and diversified products from coconut (Cocosnucifera L.) PhD. Thesis. Kerala Agricultural University. 240 p.
  15. Perkin-Elmer. (1982). Analytical Methods for Atomic Spectrophotometry. Perkin-Elmer Corporation, USA, 114 p.
  16. Riaz, M. N., Mohyuddin, G. and Al Haq, M.I. (1999). Physical, chemical and sensory characteristics of jams made from fresh and frozen strawberries. Pak. J. of AridAgri. 2 (1): 51-60.
  17. Ranganna, S. (1986). Manual of Analysis of Fruits and Vegetable Products. Tata McGraw Hill Publishing Co. Ltd, New Delhi, 1-13 p.
  18. Remyamol, K. K. (2006). Standardisation of blended cashew apple RTS beverages. MSc. Thesis. Home Science. Kerala Agricultural University. 240 p.
  19. Safdar, M. N., Mumtaz, A., Hameed, T., Siddiqui, N. Khalil, S. and Amjad, M. (2012). Storage studies of jam prepared from different mango varieties. Pak. J. Nutri.11 (7): 555-561.
  20. Shakir, I., Hussain, I., Zeb, A. and Durrani, 1.Y. (2009). Sensory evaluation and microbial analysis of apple and pear mixed fruit jam prepared from varieties grown in Azad Jammu and Kashmir.World J. Dairy and Fd. Sci. 4 (2): 201-204.
  21. Silva, P. S. A. and Bamunuarachchi, A. (2009). Manufacture of carbonated tender coconut water and development of a process for the utilization of coconut flesh. Asian J. Food Agro-Ind., 2: 210–213.
  22. Sindumathi, G. and Amutha, I.S. (2014). Processing and quality evaluation of coconut based jam.J. Environ. Sci., Toxicol. and Fd. Tech. 8 (1):10-14.
  23. Takur, K.S. and Barwal, V.S. (1998). Studies on preparation and evaluation of squash from unmarketable kiwifruit. Indian Fd Packer 52:26-27.
  24. Vidhya, R. and Narain, A. (2011). Formulation and evaluation of preserved products utilizing under exploited fruit, wood apple (Limoniaacidissima). American-Eurasian J. Agric. and Environ. Sci., 10 (1): 112-118.
  25. Yousif, A. K. (1998). Evaluation of some local grape cultivars for jam manufacturing. Dirasat. Agricultural Sciences 25: (3) : 350-356.
Reviewed By

Download Article
In this Article
    Contact us
    Follow us

    Editorial Board

    View all (0)