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Effect of natural preservative (Ginger extract) on the over quality of carrot and kinnow blended jam
International Journal of Horticulture and Food Science · 2020 · Vol. 2(1) · pp. 01–09
Irfan Ullah✉(Shaheed Benazir Bhutto University)Ali Muammad(Shaheed Benazir Bhutto University)Naeem Ullah(Shaheed Benazir Bhutto University)Usman Ali(Shaheed Benazir Bhutto University)Suliman Khan(Shaheed Benazir Bhutto University)Imran Khan(Shaheed Benazir Bhutto University)
Abstract
The present study explores the effect of lemon and ginger extract on carrot and kinnow mixed jam during 90 days of storage. The treatments were KCG0, KCG1, KCG2, KCG3, KCG4 and KCG5 having carrot pulp and kinnow juice at ratio of (7:3), 750g sugar, 10ml lemon juice with variations in ginger extract in different levels. All the mixed carrot and kinnow jam samples were eximned physico-chemically (pH, total soluble solids, titratable acidy, Vitamin-C, reducing and non-reducing sugar) and sensory attribute (colour, flavor, texture and overall acceptability). Statistical analysis revealed that treatment as well as storage had significant (p
Food Science and Nutritional StudiesPlant Physiology and Cultivation StudiesPostharvest Quality and Shelf Life ManagementTitratable acidFood scienceFlavorSugarPreservativeVitamin CReducing sugarChemistryPulp (tooth)Mathematics
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0.00
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23
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14%
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Effect of natural preservative (Ginger extract) on the over quality of carrot and kinnow blended jam
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