PRODUCTION OF NUTRITIOUS JAM BY USING AN UNDERUTILIZED FRUIT AVVERHOA CARAMBOLA (STAR FRUIT).

Abstract

Making of jams is the common methods of preserving fruit, the main factor being high concentration of sugar that helps in preservation. Carambola is a sub-tropical fruit found in Indonesia, Malaysia, etc. In India the fruit is available in the months of September through October and January through February. The main health benefits of carambola are anti-inflammatory, analgesic, hypoglycemic, antimicrobial, hepatoprotective and anti-ulcer activity. Product development was carried out using carambola fruit. The jam was developed as a complete natural product with no added preservatives. Organoleptic properties of the product were assessed by sensory evaluation and the jam was found to be acceptable. Shelf-life study of the jam was carried out by microbial analysis and it was found that there was a decrease in the no. of microbial contaminants. Nutritive value of the product was also analyzed; the results obtained were Protein 0.88%, Fat 0.19%, Carbohydrates 44.89%, Energy 185 kcal, Dietary fiber 1.68%, Magnesium 156 mg and Vitamin C 5 mg per 100 gms. Copy Right, IJAR, 2016,. All rights reserved.