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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(12): 1536-1546
DOI: https://doi.org/10.20546/ijcmas.2018.712.181


Standardization of Recipes of Custard Apple Jam and Analysis of Physico-Chemical Characteristics, Sensory Quality and Storage Behaviour
Pushpa Parihar, Hemant Kumar Panigrahi and Sangeeta Chandrakar*
Department of Fruit Science, College of Agriculture, Indira Gandhi Krishi Viswavidyalaya, Krishak Nagar, Raipur-492012 (C.G.), India
*Corresponding author
Abstract:

The experiment was carried out to assess the physico-chemical characteristics of custard apple fruits, standardization of pulp: water ratio and recipes for jam and to study the sensory qualities changes of jam during storage at ambient temperature. The experiment was done during the year 2016-17 in the Department of Fruit Science, College of Agriculture, IGKV, Raipur (C.G.). Under the present study physico-chemical characteristics of fruit was observed and found that the 50:50 (pulp: water) ratio got highest organoleptic score from different ratio of pulp: water. As per the investigation, results revealed that 50% pulp, 75% TSS and 0.3 % acidity was found most suitable for jam among all recipes. During storage reducing sugar, total sugar and acidity increased, while ascorbic acid and non-reducing sugar decreased continuously in jam. The product was organoleptically acceptable for four months.


Keywords: Physico-chemical characteristics, Sensory quality, Storage, Jam, Custard apple, Processing etc.
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How to cite this article:

Pushpa Parihar, Hemant Kumar Panigrahi and Sangeeta Chandrakar. 2018. Standardization of Recipes of Custard Apple Jam and Analysis of Physico-Chemical Characteristics, Sensory Quality and Storage Behaviour.Int.J.Curr.Microbiol.App.Sci. 7(12): 1536-1546. doi: https://doi.org/10.20546/ijcmas.2018.712.181