Comparative study of physico-chemical property in different brands of jam, honey and jelly

Abstract

The present investigation of physico-chemical properties (moisture, water activity, pH, acidity, ash, reducing sugar) using the chemical method and the values were found in average amount of Jam, Honey and Jelly. The mean value of moisture in Jam was found to be T1 (46.78), T2 (40.02) and T3 (25.00) and the mean value indicate that sample T1 has highest moisture value (46.78) followed by the sample T2 (40.02) and the lowest value was obtained by sample T3 (25.00). The mean value of water activity in Jam was found to be T1 (0.69), T2 (0.77) and T3 (0.85) and the mean value indicate that sample T3 has highest water activity value (0.85) followed by the sample T2 (0.77) and the lowest value was obtained by sample T1 (0.69). Similarly, the mean value of moisture in Honey was found to be T1 (18.38), T2 (16.25) and T3 (15.12) and the mean value indicate that sample T1 has highest moisture value (18.38) followed by the sample T2 (16.25) and the lowest value was obtained by sample T3 (15.12). The mean value of water activity in Honey was found to be T1 (0.67), T2 (0.73) and T3 (0.66) and the mean value indicate that sample T2 has highest water activity value (0.73) followed by the sample T3 (0.66) and the lowest value was obtained by sample T1 (0.65). In Jelly, the mean value of water activity indicate that sample T3 has highest water activity value (0.78) followed by the sample T1 (0.75) and the lowest value was obtained by sample T2 (0.74). Moisture and water activity showed a strong coordination was observed in order to confirm the safety relative shelf life, survival of microorganism and overall quality of product. Moisture content alone did not sufficiently describe the quality of the sample.