Quality status of jam prepared from of plum CV. Satluj purple
SS Kundu, RK Sharma, RK Goyal and VK Sharma
Quality evaluation of jam prepared from fresh and stored pulp of Plum fruits was carried out in the laboratory of Department of Horticulture, CCS HAU, Hisar, Haryana during 2013-14. Jam prepared from fresh as well as from stored pulp at refrigerated (6±2°C), frozen (-10±5°C) and ambient temperature after two and four months of storage was filled in sterilized glass jars of 500g capacity, sealed and stored at room temperature. Quality of jam was assessed for physico-chemical and organoleptic evaluation at 15 day intervals during four months of storage. Total soluble solids increased with the increase in storage period whereas acid content decreased with the advancement of storage period. No variation in TSS and acid contents was observed in jam prepared from fresh and stored pulps, whereas their ratio increased significantly with the increase in storage period with maximum found in jam prepared from fresh pulp. The reducing and total sugars increased, while non-reducing sugar decreased significantly during storage. However, no significant variation in total, reducing and non-reducing sugars was observed in jam prepared both from fresh and stored pulps. Jam prepared from fresh and stored pulps remained consumer acceptable up to four months of storage. However, jam prepared from the fresh as well as pulp stored for two months at frozen temperature attained maximum acceptability
How to cite this article:
SS Kundu, RK Sharma, RK Goyal, VK Sharma. Quality status of jam prepared from of plum CV. Satluj purple. Pharma Innovation 2017;6(10):351-355.