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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.2019.8(5): 495-499
DOI: https://doi.org/10.20546/ijcmas.2019.805.058


Standardization, Stability Study and Chemical Properties of Apricot Jam Prepared in Cold Arid Region of Ladakh
Towseef A. Wani1*, Quraazah A. Amin2, S. Fauzia2, N. Dorjey1, B.A. Zargar1, Phuntsog Tundup1, Kunzanglamo1, N. Deldan1, R. Safal1 and M.A. Beigh2
1Krishi Vigyan Kendra Leh, SKUAST-K, J&K, India
2Division of Food Science and Technology, SKUAST-K, J&K, India
*Corresponding author
Abstract:

This research was conducted to prepare apricot jam from the pulp of fresh mature apricots by using artificial sweeteners .Apricots were washed with clean water to remove dust particles. After sorting and pitting, apricots were cut into two halves and dipped in 0.1% citric acid solution to avoid browning. The pulp of apricots was extracted by using plumper. Apricot pulp was heated to get the desired consistency. Low heating was continued and brix were noted after every 20 minutes. Pectin with small amount of non-nutritive sweeteners were dissolved separately and added to the mixture. Apricot jam can be used for the lean period, as Ladakh remains cutoff from the whole world at least for six months. The possibility of converting fresh apricots into jam has been investigated in this study that showed a great promise in its manufacture. The samples were studied for their chemical characteristics up to 90 days of storage. The parameters (i.e.), Titrable acidity, pH, reducing sugar, Total sugar, TSS were determined in apricot jam. Physico-Chemically the mean values of the results were 1.01, 3.52, 36.4, 53.64 and 68.00 respectively.


Keywords: Apricot, Pectin, Jam, TSS, Sugars
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How to cite this article:

Towseef A. Wani, Quraazah A. Amin, S. Fauzia, N. Dorjey, B.A. Zargar, Phuntsog Tundup, Kunzanglamo, N. Deldan, R. Safal and Beigh, M.A. 2019. Standardization, Stability Study and Chemical Properties of Apricot Jam Prepared in Cold Arid Region of Ladakh.Int.J.Curr.Microbiol.App.Sci. 8(5): 495-499. doi: https://doi.org/10.20546/ijcmas.2019.805.058