3. Stabilization, physiochemical and sensory evaluation of mango jam with jaggery stored at ambient temperature (25-30ºC)

  • Muhammad Yaseen, Sumayya Rani Department of Agriculture (Food Science and Technology), University Of Swabi, Anbar Swabi-Pakistan
  • Uzma Shahni Department of Health and Physical Education, Abdul Wali Khan University Mardan, KPK-Pakistan
  • Ziaur Rahman, Nabila Khan Department of Agriculture (Food Science and Technology), University Of Swabi, Anbar Swabi-Pakistan
  • Beena Saeed Department of Agriculture (Agronomy), University Of Swabi, Anbar Swabi-Pakistan
  • Jawad Ali Shah Department of Agriculture (Entomology), University Of Swabi, Anbar Swabi-Pakistan
  • Jamal Abdul Nasir, Hammad Wahab Department of Food Science & Technology, University Of Agriculture, Peshawar-Pakistan

Abstract

The aim of this work was to study physicochemical and sensory characteristics of mango jam prepared with sugar and jaggery individually and in combination. Five treatments were prepared (Mj1, Mj2, Mj3, Mj4 and Mj5) and were stored at ambient temperature (25-30OC). These were analyzed both physicochemically and organoleptically for total time period of 30 days at 15 days interval.  During storage the average value of titratable acidity and total soluble solids were increased.  Ascorbic acid content, pH and average score of judges for color, taste, texture and overall acceptability of all samples were decreased (p<0.05). On the basis of different parameters and analysis, Mj1 (mango pulp50%+sugar 50%+ 0.99% Citric Acid+0.06% potassium meta bi sulphite) was found very acceptable both physicochemically and organoleptically during storage. Addition of jaggery to fruit products gives molassic flavor and helps in controlling different diseases in population such as anaemia, asthenia, cough and chest congestion by providing long chain sugars, iron and salts. Future study is recommended to determine microbial count, approximate analysis and mineral content.


Keywords: Jaggery; Jam; Mango; Physicochemical; Sensory characteristics


http://dx.doi.org/10.19045/bspab.2018.70053

Published
2018-05-18
How to Cite
SUMAYYA RANI, Muhammad Yaseen, et al. 3. Stabilization, physiochemical and sensory evaluation of mango jam with jaggery stored at ambient temperature (25-30ºC). , [S.l.], v. 7, n. 2, p. 427-434, may 2018. Available at: <https://mail.thepab.org/index.php/journal/article/view/456>. Date accessed: 25 mar. 2025.
Citation Formats
Issue
Vol 7 No 2: June-2018
Section
Research Articles

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