Standardisation and quality evaluation of jam using tender coconut pulp and fruit pulp

Abstract

Jam was standardised by incorporating tender coconut pulp at various levels with fruit pulp of pineapple, mango, grapes and papaya. On the basis of nutritional qualities, jam prepared with 25% TCP Tender coconut pulp and 75% pineapple pulp were found to be the best. Jam prepared with 25% TCP and 75% blended fruit pulp were organoleptically more acceptable. The highest gel strength was observed for jam prepared with 25% tender coconut pulp and 75 % blended fruit pulp. The maximum adhesiveness was in the jam prepared using 100% tender coconut pulp. Acidity, moisture, TSS and reducing sugar of the products slightly increased during storage. However, a decreasing trend was observed in the case of total sugar content during storage. The highest fat content was observed in jam prepared using 100% TCP. The mineral content gradually decreased with advancement of storage period.