Development and quality evaluation of banana mushroom blended jam

Abstract

The effect of various blends of banana (B) and mushroom (M) as well as storage time on the overall quality characteristics of jam at ambient temperature were studied for three months of storage period. All the treatments were analysed for physicochemical properties (total soluble solids (°Brix), pH, reducing sugars (%), non-reducing sugars (%), ascorbic acid (mg/100 g) and percent acidity) and sensory properties (taste, colour, texture and overall acceptability). Significant (P < 0.05) increase were examined in total soluble solids (67.94-69.78 °brix), percent acidity (0.71-0.87%) and reducing sugars (18.17-29.33%) during the storage period. While, significant (P < 0.05) reduction in pH (3.45 to 3.26), non reducing sugars (44.90-30.83%), ascorbic acid (7.81 to 5.52 mg/100 g), colour (7.34 to 4.84), taste (7.27 to 4.51), texture (7.06 to 4.60) and overall acceptability (7.17 to 4.69) were observed. Physicochemical and sensory analyses showed that jam prepared from BM6 (400 g banana + 600 g mushroom + 1kg sugar + 2 g citric acid) was of good quality attributes among the treatments.