Vol. 11, Issue 12 (2022)

An investigation entitled “Preparation and sensory evaluation of blended jam of carambola (Averrhoa carambola L.) and Mango (Mangifera indica L.)” was undertaken at Post Harvest Technology Laboratory, College of Horticulture, Dr. BSKKV, Dapoli, during the year 2022. Study carried out in Completely Randomized Design (CRD) with the aim to standardize proportions of carambola and mango pulp for making mixed fruit jam There were six treatments (blending proportions of carambola and mango pulp), T₁(100% carambola pulp), T₂ (90% carambola pulp + 10% mango pulp), T₃ (80% carambola pulp + 20% mango pulp), T₄ (70% carambola pulp + 30% mango pulp), T₅ (60% carambola pulp + 40% mango pulp), T₆ (50% carambola pulp + 50% mango pulp).

Sensory qualities, colour, flavour, texture and overall acceptability showed a significant variation. Microbial growth was not observed in any treatment of jam. Jam prepared by using 90% carambola pulp and 10% mango pulp (T₂) gave best organoleptic qualities from 0, 3 and 6 months with benefit: cost ratio 2.11.