Vol. 12, Issue 6 (2023)

Author(s):
Juhi Krishna, VM Prasad, Vijay Bahadur and Paramanand Prajapati

Abstract:
A lab study was conducted in the Fruit Science and Technology Laboratory, College of Agriculture, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj (Allahabad), U. P. during academic session 2019-2021. Study was laid in Completely Randomized Design. Total 6 treatments was developed under the study and thrice replicated for better result regarding physicochemical properties, shelf life and organoleptic attributes at initial, 15, 30 and 45 DAS. The result showed that there was significant differences found among, TSS (%), total titrable acidity (%), ascorbic acid, pectin content, reducing Sugar, non Reducing Sugar, pH, shelf life and organoleptic attributes viz. colour and appearance, flavour and Taste, texture and overall acceptability. Physico-chemical properties indicated maximum value of TSS (68.59 ⁰B), total titrable acidity (27.26%), ascorbic acid (0.96 mg/100 g), pectin content (27.01%), reducing Sugar (24.44%), non Reducing Sugar (28.01%) and pH (3.93) in treatment T5 while minimum values of TSS (67.63 ⁰B), total titrable acidity (33.34%), ascorbic acid (0.85 mg/100 g), pectin content (22.24%), reducing Sugar (21.04%), non Reducing Sugar (24.24%) and pH (3.62) found in T0 at ambient temperature. Regarding organoleptic attributes of jam data showed maximum values of colour and appearance (7.73), flavour and Taste (7.59), texture (7.56) and overall acceptability (7.07) in treatment T5 while minimum values of colour and appearance (5.51), flavour and Taste (6.04), texture (6.29) and overall acceptability (6.21) in treatment T0 on Nine Point Hedonic Rating Scale. By viewing on various data regarding standardized jam it can be conclude that T5 found to be best treatment.