Vol. 12, Issue 9 (2023)

Author(s):
Dr. J Selvi, Dr. M Ilamaran, Dr. E Subramanian, Dr. P Arul Arasu, Dr. S Saravanan, Dr. M Jagadeesan, and Dr. S Krishna Kumar

Abstract:
Noni fruit has a long history of use as food in tropical regions throughout the world. It is a rich source of antioxidant, vitamin C and various phytochemicals. The present investigation was envisioned to juice was extracted from noni fruit by hot and cold processing methods at varying temperature and time. The optimum proportion of the fruits in preparing blended jam to suit the consumers were found as a) Noni: Amala -60:40 b) Noni: Sathukkudi 70:30 and c) Noni: Orange -80-20. Each blended jam and the control sample (100% noni) was prepared in large scale and packed individually in two types of containers such as and Glass bottle (P₁) PET bottle (P₂). All the blended jam along with the control were stored in room temperature for a period of 90 days to study their storage stability. The nutrient content of the freshly prepared noni fruit juice blended jam had more or less similar TSS – 68 and 68.5^◦brix and other constituents ranged from acidity - 1.18 to 1.02 percent, pH – 3.31 to 4.52 and 3.23 to 3.24, reducing sugar – 6.06 to 8.26 g/100 g, total sugar – 58.30 to 57.60 g/100 g, ascorbic acid – 18.76 to 16.21 and 20.63 to 19.44 mg/100 g, tannin – 0.716 to 0.611 percent tannic acid, non-enzymatic browning – 0.208 to 0.259 and 0.265 to 0.312 absorbance respectively. From the observation that a slight reduction in the moisture, acidity, total sugar tannin and vitamin C whereas increasing trend in TSS, pH, reducing sugar, non-enzymatic browning of the jam during storage irrespective of the packaging materials. The consumer acceptability scores were gradually decreased during storage in all the stored products. This blended jam from noni fruits as new food products will definitely attract the consumers and have high potential for commercialization and marketability.