A study on the physico-chemical characteristics and storage of pumpkin-guava blended jam

Abstract

In the present study pumpkin pulp was blended with guava in the ratio’s of 100: 00, 75: 25 and 50:50 for preparation of jam using sugar and brown sugar maintaining TSS of 68.50o Brix. At the beginning the highest acidity (0.60%), ascorbic acid (18.90 mg/100g), reducing sugars (18.74%), total sugars (62.45%) and pectin (0.97%) were recorded in T6 (50:50:: pumpkin: guava), whereas highest dry matter (71.80%) was recorded in T1 (100:00::pumpkin: guava). The highest β-carotene (4.41mg/100g), pH (3.66), and ash (0.60%) was recorded in T4 (100:00: pumpkin: guava).