Effect of various recipes on organoleptic evaluation of custard apple jam

Abstract

The study on the organoleptic evaluation of custard apple jam stored up to 100 days was carried out in the Post-Harvest Laboratory, Department of horticulture, JNKVV Jabalpur (M.P.) in the year 2016 - 2017. Statistical analysis and organoleptic evaluation of the data was carried out and it was observed that effect of storage of custard apple jam at room temperature up to 100 days on scores for organoleptic evaluation of custard apple jam viz Colour, Flavour, Texture, Taste and Overall acceptability from 8.59-7.53, 8.73-8.26, 7.86-7.40, 8.60-7.93 and 8.80-8.40, respectively.