Vol. 12, Issue 11 (2023)

Author(s):
Guruju Nookaratnam, Pawar Vijaya Shivajirao, Tathe Deepak Balasaheb and Thakur Preeti Pratapsingh

Abstract:
The present experiment was carried out to study the effect of storage on jaggery based mixed fruit jam. Five different jams were formulated by substituting sugar with 0, 25, 50, 75 and 100% jaggery. Based on organoleptic evaluation, T₂ (50% mixed fruit pulp +25% sugar + 25% jaggery) was chosen and analysed for the physicochemical and organoleptic properties viz., total soluble solids, acidity, pH, ascorbic acid, reducing sugars, colour, taste, texture and overall acceptability for 90 days with 30 days interval by packing them in different packaging material such as glass jar, polypropylene cup (PP) and low density polyethylene (LDPE) pouch and stored under ambient and refrigerated conditions. TSS, acidity, reducing sugars of T₀ and T₂ showed an increasing trend whereas pH, ascorbic acid content reduced during the storage period. In addition to this, a* coordinate of jam increased while L* values and b* values reduced. Taste, texture and overall acceptability reduced significantly (p<0.05) in all types of packaging material under both conditions. The highest TSS (71.6^○Bx), acidity (0.82%), reducing sugars (24.25%) and lowest pH (2.39) and lowest ascorbic acid (31.46 mg/100 g) were recorded for T₂ sample stored in PP cup under room temperature whereas control sample (T₀) exhibited lowest changes. However, refrigerated samples showed lesser changes than ambient storage samples. Yeast and mold counts were detected only in the sample stored in PP cup under ambient conditions. It was concluded that jaggery based jam was can be stable and acceptable for 90 days under ambient and refrigerated temperatures using glass jar, LDPE pouch and PP cup.