National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
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.
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