Standardisation and quality evaluation of jam using tender coconut pulp and fruit pulp
| Autor: | E. R. Aneena, Seeja Thomachan Panjikkaran, C. L. Sharon, K. T. Suman, E. Shahanas |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
chemistry.chemical_classification 030109 nutrition & dietetics Fat content Chemistry Pulp (paper) education 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences General Medicine engineering.material 040201 dairy & animal science humanities Reducing sugar stomatognathic diseases 03 medical and health sciences Organoleptic evaluation Gel strength stomatognathic system engineering Food science Sugar |
| Zdroj: | Asian Journal of Dairy and Food Research. |
| ISSN: | 0976-0563 0971-4456 |
| DOI: | 10.18805/ajdfr.dr-1427 |
| Popis: | Jam was standardised by incorporating tender coconut pulp at various levels with fruit pulp of pineapple, mango, grapes and papaya. On the basis of nutritional qualities, jam prepared with 25% TCP Tender coconut pulp and 75% pineapple pulp were found to be the best. Jam prepared with 25% TCP and 75% blended fruit pulp were organoleptically more acceptable. The highest gel strength was observed for jam prepared with 25% tender coconut pulp and 75 % blended fruit pulp. The maximum adhesiveness was in the jam prepared using 100% tender coconut pulp. Acidity, moisture, TSS and reducing sugar of the products slightly increased during storage. However, a decreasing trend was observed in the case of total sugar content during storage. The highest fat content was observed in jam prepared using 100% TCP. The mineral content gradually decreased with advancement of storage period. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|