Development and evaluation of guava-papaya jam

Kumar, Sandeep; Gehlot, Rakesh; Rekha, .; Sindhu, Ritu; Singh, Rattan

doi:10.22271/chemi.2020.v8.i3n.9343

Cited by 6 publications

(11 citation statements)

References 1 publication

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“…Chutney was prepared as described by many researchers [10][11][12][13] with some modifications as per the taste and practices of local people. Damaged and bruised fruits were sorted out.…”

Section: Preparation Of Chutneymentioning

confidence: 99%

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Phytochemical, Nutritional, Antioxidant Activity and Sensorial Characteristics of Amala (Phyllanthus emblica L.) Chutney

Rayamajhi

Dangal

et al. 2020

AFSJ

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This study was aimed to prepare amala (Phyllanthus emblica L.) chutney and to determine its phytochemicals and nutritional compositions, antioxidant activity and sensorial properties. The amala pulp and sugar were mixed separately at the proportion of 70:30, 60:40, 50:50, 40:60 and 30:70 and labeled as samples A, B, C, D and E respectively. Sample A exhibited highest tannins, total polyphenols, flavonoids content and percent DPPH inhibition (198.9 mg GAE/g, 606 mg GAE/g, 153.47 mg QE/g and 61.67% respectively), and sample B exhibited highest ascorbic acid content (325.4 mg/100g) among the chutney samples. The crude proteins, crude fat, crude fiber, total ash and moisture content were higher (2.1%, 0.328%, 5.03%, 1.73% and 51.17% respectively) in sample A. The carbohydrate content and energy value were higher (66.16% and 267.9 Kcal/100 g respectively) in sample E. Total sugar, TSS and pH (75.93%, 60.3 °Bx and 4.56 respectively) was higher in sample E while acidity (1.21% as citric acid) was high in sample A. Most of the sensory attributes were significantly higher (P

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“…Chutney was prepared as described by many researchers [10][11][12][13] with some modifications as per the taste and practices of local people. Damaged and bruised fruits were sorted out.…”

Section: Preparation Of Chutneymentioning

confidence: 99%

“…A lot of researches have been conducted depending upon the ethno-cultural variations. Curry leaf chutney powder [9], mango chutney [10], guava chutney [11], amala chutney [12] and guava-papaya chutney [13] were studied earlier. Excess amount of harvested amalas can be turned into higher value products with increased self-life.…”

Section: Introductionmentioning

confidence: 99%

Phytochemical, Nutritional, Antioxidant Activity and Sensorial Characteristics of Amala (Phyllanthus emblica L.) Chutney

Rayamajhi

Dangal

et al. 2020

AFSJ

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“…Rahul et al (2019) studied sensory qualities of guava-jamun cheese and observed that cheese prepared with 20 per cent guava and 80 per cent jamun pulp blends was found most acceptable with respect to colour and appearance (8.20), flavour (8.10), texture (8.10), taste (8.10) and overall acceptability (8.12). Kumar et al (2019a) blended aonla-papaya pulp to form cheese blends (100:0, 80:20, 60:40, 40:60, 20:80 and 0:100) as per standard procedure.…”

Section: O N L I N E C O P Ymentioning

confidence: 99%

“…Most of the confectionery products are prepared from artificial flavour and concentrate of fruits, not directly from pulp that can be harmful for health, but fruit cheese is a product prepared from pulp or puree of sound ripe fruits, whether in fresh form, frozen or previously preserved, by cooking with nutritive sweeteners and salt to obtain a thick consistency so that it sets on cooling. It can be prepared from a single fruit or with mixed fruits (Kumar et al, 2019a).…”

Section: Introductionmentioning

confidence: 99%

Assessment of nutritional and microbial quality of Jamun-Bael blended fruit cheese during storage

Yadav¹,

Sood²,

Bandral³

et al. 2022

JEB

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Aim: To standardize appropriate blends of jamun and bael for developing fruit cheese and its nutritional and microbial analysis during 90 days of storage. Methodology: Fruit cheese was prepared by blending jamun and bael fruit in different ratios of pulp in each treatment. The blended product was monitored regularly for 90 days of storage period at ambient conditions at an interval of 30 days. The data obtained was analysed statistically using Factorial Completely Randomized Design (CRD) at 5 % level of significance. Results: With the advancement of storage period moisture content, crude protein, ash and crude fat decreased from 16.94 to 15.90 %, 2.15 to1.72%, 0.63 to 0.52 % and 5.98 to 5.54 %, respectively. Available carbohydrates and browning showed increasing trend from 74.30 to 76.35 % and 0.483 to 0.610 (OD), respectively, during storage with highest mean available carbohydrate of 76.25 % in treatment containing 100 % jamun. Interpretation: Jamun and bael fruits can be blended to formulate fruit cheese with improved nutritional quality viz., crude protein, ash and minerals. The microbiological characteristics of prepared fruit cheese were within safe limits. The blended fruit cheese can be stored at room temperature for more than 90 days without much loss in nutritional and eating quality.

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“…O chutney é um molho agridoce preparado pela adição de frutas e/ou vegetais, açúcar, sal, vinagre, especiarias e ervas (Yadav, et al, 2020). Autores vem demonstrando que a utilização de frutas na elaboração de molhos é viável e contribui para prolongar a vida de prateleira desses vegetais, além de boa aceitabilidade e agregação de valor (Thakur, et al, 2018;Joshi, et al, 2017;Kumar, et al, 2020).…”

Section: Introductionunclassified

Molho agridoce com adição de frutos vermelhos

Gouvea

Silva

Boas

et al. 2022

RSD

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O objetivo deste trabalho foi desenvolver um chutney com diferentes proporções de amora-preta, framboesa e morango, a fim de conservar os frutos e garantir o escoamento da produção. Foram elaboradas sete formulações de chutney seguindo o delineamento simplex-centróide, com diferentes proporções de amora-preta, framboesa e morango (F1 - 100% amora; F2 - 100% framboesa; F3 - 100% morango; F4 - 50% amora/50% framboesa; F5 - 50% framboesa/50% morango; F6 - 50% morango/50% amora e F7 - 33,33% amora/ 33,33% framboesa/ 33,33% morango). Nos molhos, foram determinadas as características físico-químicas (sólidos solúveis, atividade de água, pH, acidez, cor e textura) e sensoriais (aceitabilidade e intenção de compra). Os maiores valores para sólidos solúveis estiveram relacionados à presença da framboesa. Os molhos foram classificados como altamente ácidos, com valores mais baixos de pH associados à presença de amora e framboesa, com uma tendência de aumento à medida que a proporção de morango foi aumentada. A cor predominante do chutney foi o vermelho, sendo a presença do morango fator que contribuiu para molhos mais claros. A amora pouco influenciou a textura do chutney, ao passo que a framboesa e o morango foram as frutas responsáveis por aumentar a consistência e a viscosidade do produto. A aceitabilidade foi positiva para as sete formulações, sendo a maior aceitação associada à formulação com partes iguais de amora-preta, framboesa e morango (F7). O desenvolvimento de um chutney com diferentes proporções de amora-preta, framboesa e morango é viável e pode ser uma alternativa para o escoamento das frutas.

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Development and evaluation of guava-papaya jam

Cited by 6 publications

References 1 publication

Phytochemical, Nutritional, Antioxidant Activity and Sensorial Characteristics of Amala (Phyllanthus emblica L.) Chutney

Phytochemical, Nutritional, Antioxidant Activity and Sensorial Characteristics of Amala (Phyllanthus emblica L.) Chutney

Assessment of nutritional and microbial quality of Jamun-Bael blended fruit cheese during storage

Molho agridoce com adição de frutos vermelhos

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