Preparation of Jam from Sapota (&lt;i&gt;Achras zapota&lt;/i&gt;)

Ahmed, Tanvir; Burhanuddin, M; Haque, MA; Hossain, Mohammad Ayaz

doi:10.3329/agric.v9i1-2.9473

Cited by 9 publications

(5 citation statements)

References 3 publications

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“…The TSS of jelly increased non-significantly and this increase in TSS during storage might be due to conversion of polysaccharides into monosaccharide and soluble disaccharides (Gould, 1983). Our trend of results are in conformity with the findings of Kumar et al (2007) in guava leather, Ahmed et al (2011) in spota jam, Kuchi et al (2014) in guava jelly bar and Sindumathi and Amutha (2014) in coconut based jam. Gel firmness of jelly is dependent on per cent pectin along acidity of jelly.…”

Section: Resultssupporting

confidence: 91%

Development of cultivated and wild pomegranate mixed fruit jelly and its quality evaluation during storage

Thakur

Dhaygude

Sharma

2017

JANS

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The present study was undertaken for the development of jelly from cultivated and wild pomegranate fruit juice mix and its quality evaluation during storage of six months. A product with 55 % mixed fruit juice content (cultivated and wild pomegranate juice in 80:20 ratio) with 45 % sugar was found to be the best on the basis of sensory analysis of prepared jelly. Jelly could safely be stored for a period of half year under both the ambient and refrigerated conditions without much change in its various chemical attributes viz., total soluble solids (TSS), titratable acidity, ascorbic acid, anthocyanins, pectin, total phenolics and sensory quality characteristics viz., colour, texture, flavour and overall acceptability. However, the changes in the quality characteristics of the jelly were slower in refrigerated storage conditions as compared to ambient conditions. Under refrigerated conditions, changes in TSS from 67.00 to 67.36 0B,titratable acidity from 0.75 to 0.71%, ascorbic acid from 9.18 to 7.35 mg/100 g, anthocyanins from 11.34 to 10.17 mg/100 g and total phenols from 63.10 to 60.06 mg/100 g were observed after 6 months of storage. Both the packaging material viz., polyethylene terephthalate (PET) and glass jars were found suitable with comparatively slower changes occurring in glass jars under refrigerated conditions.

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Section: Resultssupporting

confidence: 91%

Development of cultivated and wild pomegranate mixed fruit jelly and its quality evaluation during storage

Thakur

Dhaygude

Sharma

2017

JANS

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“…This deviation may be due to processing, varietals difference, agro climatic conditions, maturity level etc. (Kulkarni et al 2007;Gopalan et al 2000;Pawar et al 2011;Ganjayal et al 2005;Ahmed et al 2011;Mahattanatawee et al 2006;Ma et al 2004;Jain and Jain 1998;Ilamaran and Amutha 2007;Rodriguez et al 2011;Almeida et al 2011). Figure 1 shows the relation between shear stress and shear rate of enzyme clarified sapota juice of 55.6 o brix at different temperatures and Fig.…”

Section: Physicochemical Characteristicsmentioning

confidence: 99%

Rheological behaviour of enzyme clarified sapota (Achras sapota L) juice at different concentration and temperatures

2013

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Rheological behaviour of enzyme clarified sapota (Achras sapota L.) juice at different temperatures (10 to 85°C) and total soluble solid content (10.2 to 55.6°brix) corresponding to a water activity (a w ) (0.986 to 0.865) was studied using controlled stress rheometer by coaxial cylinders attachment. The rheological parameter shear stress (Pa) was measured upto a shear rate of 1,000 s . The investigation showed that the enzyme clarified sapota juice and its concentrates behaved like a Newtonian liquid and the viscosity (η) values were in the range 4.340 to 56.418 mPa s depending upon temperature and concentration studied. The temperature dependency of viscosity of enzyme clarified sapota juice was described by Arrhenius equation (r >0.94) and activation energy (E a ) for viscous flow was in the range 5.218 to 25.439 KJ/mol depending upon concentration. The effect of total soluble solid content on flow activation energy was described by exponential relationship (r > 0.95, rmse% <13.5, p <0.01) and that of water activity was described by power law relation (r >0.99, rmse% <5.80, p <0.01). The effect of total soluble solid content on viscosity of enzyme clarified sapota juice followed second order exponential type relationship (r >0.99, rmse%<3.53) at the temperature used. The effect of water activity on viscosity of enzyme clarified sapota juice followed power law equation (r >0.98, rmse%< 4.38). A single equation representing combined effect of temperature and total soluble solid content/water activity on viscosity of enzyme clarified sapota was established.

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“…Stability in TSS content is reported in wood apple jam (Vidhya and Narain, 2011). Ahmed et al (2011) reported that the TSS of sapota jam remained as 67 °brix from initial to four months of storage period. As in the present study, Ehsan et al (2003) also reported a negligible increase in TSS of watermelon jam from 68.6 to 68.9  brix.…”

Section: Microbial Count Of Tender Coconut Blended Jam During Storagementioning

confidence: 97%

Standardisation and quality evaluation of jam using tender coconut pulp and fruit pulp

Shahanas

Panjikkaran

Suman

et al. 2019

AJDFR

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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.

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Preparation of Jam from Sapota (<i>Achras zapota</i>)

Cited by 9 publications

References 3 publications

Development of cultivated and wild pomegranate mixed fruit jelly and its quality evaluation during storage

Development of cultivated and wild pomegranate mixed fruit jelly and its quality evaluation during storage

Rheological behaviour of enzyme clarified sapota (Achras sapota L) juice at different concentration and temperatures

Standardisation and quality evaluation of jam using tender coconut pulp and fruit pulp

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