The present study was attempted for using the wild species Pyrus pashia found in Himalayan ranges for the production, quality evaluation and sensory evaluation of value-added product Jam. The proximate analysis of Pyrus pashia fruit showed moisture 61.8 %, reducing sugars 12.89 %, total soluble solids 14°Brix, titratable acidity 1.4 % as glucuronic acid, 53.78 ± 0.076 μg/ml IC50 value against DPPH, total phenols 173.11 ± 0.99 μg GAE/ml and total flavonoid 68.997 ± 0.83 μg RE/ml. The prepared jam J9 had, 65.79 ± 0.08 μg/ml IC50 value; J7had 80.29 ± 0.07 μg/ml IC50 value and TPC content of J7 was 130.29 ± 0.69 μg GAE/ml while J9 had 110.23± 0.94 μg GAE/ml. Sensory Evaluation Showed that J7 had better texture and appearance while J9 was loved most for its aroma and taste.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.