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Changes in chemical constituents and overall acceptability of guava-papaya jam during storage
Journal of Pharmacognosy and Phytochemistry · 2020 · Vol. 9(3) · pp. 1278–1281
Sandeep Kumar✉(Chaudhary Charan Singh Haryana Agricultural University)Rakesh Gehlot(Chaudhary Charan Singh Haryana Agricultural University)Rekha(Chaudhary Charan Singh Haryana Agricultural University)Ritu Sindhu(Chaudhary Charan Singh Haryana Agricultural University)Tanu Malik(Chaudhary Charan Singh Haryana Agricultural University)
Abstract
Jam prepared from guava-papaya blends was analyzed for changes in chemical constituents and overall acceptability at monthly interval for three months storage period. Total sugars, reducing sugars and browning increased, while ascorbic acid, total carotenoids and total phenols decreased significantly in jam during storage. Jam prepared with 40 guava:60 papaya pulp ratio was most acceptable. The overall acceptability of jam decreased significantly during three months storage.
Food Science and Nutritional StudiesPostharvest Quality and Shelf Life ManagementPapaya Research and ApplicationsAscorbic acidBrowningPulp (tooth)ChemistryCarotenoidFood sciencePhenolsHorticultureToxicologyBiology
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Effect of storage condition on physiochemical and sensory properties of papaya jam
Journal of Pharmacognosy and Phytochemistry · 2021 · 13 citations
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