Vol. 10, Issue 12 (2021)

Author(s):
Nitin Suradkar, Vijaya Pawar, Hemant Deshpande, Vijay Mane, Jayashri Ughade and Anil Ghorband

Abstract:
The objective of present investigation was to study the effect of different storage temperature and packaging material on moisture, TSS, acidity and total sugar of jamun fruit bar during storage period. Jamun bar was prepared from fruits of Konkan Bahadoli variety. The bar was standardized by using different level of sugar and citric acid. The selected bar sample of best combination i.e. CC2 (50 per cent sugar and 0.40 per cent citric acid) were packed in butter paper or vegetable parchment paper (VPP), low density polyethylene pouch (LDPE) and aluminium foil (AlF). These packets were stored for a period of 180 days at refrigerated temperature (6) and ambient temperature (28) and changes in moisture, TSS, acidity and total sugar were recorded and elaborated.