Quality Evaluation and Preparation of Apple and Olive Fruit Blended Jam

The present research work was carried out to investigate the effect of storage and treatment on overall quality of the apple olive blended jam, and to develop a suitable combination of olive and apple fruits pulps for jam preparation. Jam prepared from various blends of apple and olive were studied for physico chemical properties such as,% acidity, pH, (TSS), % non-reducing and % reducing sugar and for sensory attributes namely, taste, texture, color and overall acceptability during three months of storage with an interval of fifteen days. Results indicated that titratable acidity was increased from 0.64 to 0.77%, with reduction in pH from 3.57 to 3.40. Non reducing sugar was decreased from 44.57 to 27.52%. On the other hand reducing sugar of all jam samples increased from 16.62 to 30.52%. TSS of jam samples was increased during storage from 69.37 to 70.43 0Brix.

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Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

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How to Cite This Article

Arsalan Khan. 2015. \u201cQuality Evaluation and Preparation of Apple and Olive Fruit Blended Jam\u201d. Global Journal of Medical Research - L: Nutrition GJMR-L Volume 15 (GJMR Volume 15 Issue L1).

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Journal Specifications

Crossref Journal DOI 10.17406/gjmra

Print ISSN 0975-5888

e-ISSN 2249-4618

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GJMR-L Classification NLMC Code: QU 145.5

Submission ReceivedDecember 9, 2014
Peer Review Double Blind
Handling Editor
Accepted January 1, 2015
Published January 15, 2015

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v1.2

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August 4, 2015

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Article Matrices

Total Score: 110

Country: Pakistan

Subject: Global Journal of Medical Research - L: Nutrition

Authors: Wasif Shah, Arsalan Khan, Alam Zeb, Muhammad Ali Khan, Falak Naz Shah, Noor UL Amin, Muhammad Ayub, Said Wahab, Ali Muhammad, Sher Hassan Khan (PhD/Dr. count: 0)

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Total Downloads: 1985

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