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Comparative Study of Jam Preparation from Various Cultivars of Mango and Mango - Papaya Blends


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1 Division of Post Harvest Technology, Faculty of Agriculture, Sher-e-kashmir University of Agricultural Science and Technology (J), Chatha, Jammu, J&K, India
     

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A comparative study on preparation of jam from three mango cultivars viz., Dashehari, Totapuri and Desi in combination with papaya was undertaken. The mango and papaya pulps were blended in the ratio of 100:00, 85:15, 70:30 and 55:45. Jams were prepared as per FPO specifications in which TSS was raised to a minimum of 68.50B by adding sugar and acidity was maintained at 0.6 per cent using citric acid. Jams prepared were stored under ambient condition in glass containers and subjected to physico-chemical analysis at two months interval for a period of six months. The highest TSS (69.780B), total sugars (64.72%), reducing sugars (32.46%) and total carotenoids (7.60 mg / 100 g) were recorded in T10(Desi), whereas maximum acidity (0.652%), pectin (0.87%), dry matter (75.44%) and ash (3.27%) were recorded in T6 (Totapuri). The maximum ascorbic acid content of 23.79 mg/ 100 g was found in T13 (Desi + Papaya; 55:45) and minimum in T6 (Totapuri). During storage, an increasing trend was observed in TSS, total sugars and reducing sugars, whereas acidity ascorbic acid, total carotenoids, pectin and ash decreased. The storability study revealed that jams were of good shelf life and can be kept at least for six months without affecting the quality attributes.

Keywords

Jam, Mango, Papaya, Blends, Cultivars
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  • Comparative Study of Jam Preparation from Various Cultivars of Mango and Mango - Papaya Blends

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Authors

Jagmohan Singh
Division of Post Harvest Technology, Faculty of Agriculture, Sher-e-kashmir University of Agricultural Science and Technology (J), Chatha, Jammu, J&K, India
Kamaljeet Singh
Division of Post Harvest Technology, Faculty of Agriculture, Sher-e-kashmir University of Agricultural Science and Technology (J), Chatha, Jammu, J&K, India
Manmeet Kaur
Division of Post Harvest Technology, Faculty of Agriculture, Sher-e-kashmir University of Agricultural Science and Technology (J), Chatha, Jammu, J&K, India

Abstract


A comparative study on preparation of jam from three mango cultivars viz., Dashehari, Totapuri and Desi in combination with papaya was undertaken. The mango and papaya pulps were blended in the ratio of 100:00, 85:15, 70:30 and 55:45. Jams were prepared as per FPO specifications in which TSS was raised to a minimum of 68.50B by adding sugar and acidity was maintained at 0.6 per cent using citric acid. Jams prepared were stored under ambient condition in glass containers and subjected to physico-chemical analysis at two months interval for a period of six months. The highest TSS (69.780B), total sugars (64.72%), reducing sugars (32.46%) and total carotenoids (7.60 mg / 100 g) were recorded in T10(Desi), whereas maximum acidity (0.652%), pectin (0.87%), dry matter (75.44%) and ash (3.27%) were recorded in T6 (Totapuri). The maximum ascorbic acid content of 23.79 mg/ 100 g was found in T13 (Desi + Papaya; 55:45) and minimum in T6 (Totapuri). During storage, an increasing trend was observed in TSS, total sugars and reducing sugars, whereas acidity ascorbic acid, total carotenoids, pectin and ash decreased. The storability study revealed that jams were of good shelf life and can be kept at least for six months without affecting the quality attributes.

Keywords


Jam, Mango, Papaya, Blends, Cultivars