Vol. 7, Issue 4 (2019)
Studies on carrot and apple blended jam fortified with flaxseed
Author(s): Ujjwali Bhardwaj, Shanta Peter, Binod Kumar Bharti, Rekha Rani and John David
Abstract: The present study was to evaluate a suitable combination to check the effect on the quality of carrot, apple and flaxseed blended jam of different treatment. The treatments were T0(apple(A) + carrot(C) and flaxseed(F) in ratio (100:0), Tâ‚(apple(A) + carrot(C) and flaxseed(F) in ratio (95:5), Tâ‚‚(apple(A) + carrot(C) and flaxseed(F) in ratio (90:10) and T₃(apple(A) + carrot(C) and flaxseed(F) in ratio (85:15). All the treatments were examined for chemical analysis i.e. ash, Total Soluble Solids (°Brix), moisture percentage, acidity percentage, pH, Total sugars percentage, ascorbic acid (mg/100 g), total antioxidant activity percentage and for microbiological analysis viz. yeast and mould (cfu/gm) and coliform and for sensory properties i.e. colour & appearance, body & texture, flavour & taste and overall acceptability. A significant increase of (pË‚0.05) was examined in ash from (0.62 to 0.65%), moisture (30.42 to 31.36%), pH (3.19 to 3.27), Total sugar (62.85 to 64.40 %), Total antioxidant activity (0.70 to 0.97) while decrease significantly was examined in TSS (°brix) from 69.58 to 68.64, acidity (0.35 to 0.31%), ascorbic acid (mg) (15.74 to 11.82). Yeast and mould (cfu/gm) count was found from 6.20 to 3.80 and coliform was examined nil. Sensory analysis was studied that Tâ‚‚ (90:10) was the most liked jam treatment with highest score for nearly all the evaluating parameters.
Pages: 2693-2699 | 282 Views 88 Downloads
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How to cite this article:
Ujjwali Bhardwaj, Shanta Peter, Binod Kumar Bharti, Rekha Rani, John David. Studies on carrot and apple blended jam fortified with flaxseed. Int J Chem Stud 2019;7(4):2693-2699.
