Volume 13, number 3
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Study of the Effect of Storage on Chemical Constituents of Guava-Jamun Jam

Rashmi Bhardwaj1, Rakesh Gehlot2 and Diwakar Mishra1

1Dairy Technology Section, SRS,  ICAR-NDRI, Bangalore-560030.

2CFST, CCS Haryana Agricultural University, Hisar, Haryana.

Corresponding Author E-mail: bhardwaj.rashmi20@gmail.com

DOI : http://dx.doi.org/10.13005/bbra/2320

ABSTRACT: Jam is a fruit based spread commonly consumed with bread or chapati. In this study, jam was prepared from various blends of guava and jamun and was further analyzed for changes in their chemical constituents and overall acceptability at an interval of one month for three months storage. Storage studies showed an increase in total and reducing sugars, while a decrease was observed in ascorbic acid, anthocyanins and total phenols in all the blends during storage. Jam containing guava and jamun in ratio of 40:60 was most acceptable in its sensory acceptability score among all the blends.

KEYWORDS: Guava; jamun; blends; jam; chemical constituents; overall acceptability; storage

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Bhardwaj R, Gehlot R, Mishra D. Study of the Effect of Storage on Chemical Constituents of Guava-Jamun Jam. Biotech Res Asia 2016;13(3).
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Bhardwaj R, Gehlot R, Mishra D. Study of the Effect of Storage on Chemical Constituents of Guava-Jamun Jam. Biotech Res Asia 2016;13(3). Available from: https://www.biotech-asia.org/?p=16176

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