Stabilization, physiochemical and sensory evaluation of mango jam with jaggery stored at ambient temperature (25-30ºC)

Abstract

Stabilization, physiochemical and sensory evaluation of mango jam with jaggery stored at ambient temperature (25-30ºC). Abstract The aim of this work was to study physicochemical and sensory characteristics of mango jam prepared with sugar and jaggery individually and in combination. Five treatments were prepared (Mj1, Mj2, Mj3, Mj4 and Mj5) and were stored at ambient temperature (25-30 O C). These were analyzed both physicochemically and organoleptically for total time period of 30 days at 15 days interval. During storage the average value of titratable acidity and total soluble solids were increased. Ascorbic acid content, pH and average score of judges for color, taste, texture and overall acceptability of all samples were decreased (p<0.05). On the basis of different parameters and analysis, Mj1 (mango pulp50%+sugar 50%+ 0.99% Citric Acid+0.06% potassium meta bi sulphite) was found very acceptable both physicochemically and organoleptically during storage. Addition of jaggery to fruit products gives molassic flavor and helps in controlling different diseases in population such as anaemia, asthenia, cough and chest congestion by providing long chain sugars, iron and salts. Future study is recommended to determine microbial count, approximate analysis and mineral content.