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 present investigation entitled “Standardization of banana fruit (Musa paradisiaca L.) and pseudostem central core blended jam” deals with the preparation of jam using combinations of banana fruit and pseudostem central core pulp as per treatments which were packed in glass bottles and stored at ambient temperature. The jams were studied at an interval of two months upto 6 months of storage period which was statistically analysed using completely randomized design. It can be elucidated that, TSS, acidity, ascorbic acid, total sugars, reducing sugars was best gained in treatment banana fruit: pseudostem central core 100:00 whereas fiber and lipid showed highest in banana fruit: pseudostem central core 00:100. TSS, acidity, total sugars and reducing sugars showed an increasing trend while other parameters showed very slightly decreasing trend during 6 months of storage period. Looking to the sensory evaluation of blended jam, treatment banana: pseudostem central core gained maximum acceptance score of colour and taste at initial, 3 and 6 months of storage which might be due to higher proportion of banana pulp which was preferred more by sensory panellists. Overall findings of investigation revealed that blended jam bottles can be successfully stored for 6 months with minimum changes in chemical and sensory qualities. Moreover, blending up to 50 % banana pseudostem central core pulp with 50 % banana pulp were found with acceptable sensory qualities which not only gives good sensory characters but provide higher nutritive qualities i.e. fiber and lipid.
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