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Development and storage stability of regular and low calorie jam and jelly from pear fruit (Pyrus pyrifolia cv. Gola)

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Title Development and storage stability of regular and low calorie jam and jelly from pear fruit (Pyrus pyrifolia cv. Gola)
 
Creator Verma, Astuti
 
Contributor Kushwaha, Archana
 
Subject storage quality, stability, low calorie foods, jams, pears, fruits, Pyrus pyrifolia, food preparation
 
Description Thesis-PhD
Pear fruit (Pyrus pyrifolia cv. Gola) is a highly perishable with high production in Uttarakhand hills and this necessitated the present study. The study objective was to develop shelf stable regular and low calorie jam and jelly from ‘Gola’ pear using response surface methodology (RSM). In addition to this, effect of different stages of ripening of fruits on physico-chemical characteristics; storage stability of semi-preserve pulp and pectin extract and their effect on quality of jam and jelly was studied. Box-Behnken design of RSM with three levels was used to optimize the effects of high methoxyl pectin (HMP), sugar and citric acid (CA) on quality of regular jam (RJM) and jelly (RJL) whereas low methoxyl pectin (LMP), calcium (Ca) and acesulfame K (AK) served as input variables for low calorie jam (LJM) and jelly (LJL) from pear fruit. Design-Expert’s statistical tool gave a total of 17 coded products, which were quantitatively and sensory evaluated on 13 and 15 parameters in case of jam and jelly, respectively. Results show that mature stage (140 days from full bloom) of pear fruit was better than ripe stage (170 days from full bloom) for making jams and jellies. The actual factor (HMP, sugar and CA) levels for the formulation of pear fruit RJM that maximized quality were 0.5, 67.5 and 1.54 g , respectively whereas 1.125, 60 and 1.385 g, respectively for RJL. In case of pear fruit LJM and LJL, the actual factor (LMP, Ca and AK) levels for the formulation that maximized quality were 1.104, 0.10 and 0.221g and 1.48, 0.0705 and 0.35g, correspondingly. Study revealed that the quality of preserved products was not influenced by use of stored pulp and pectin extract as well as storage period of these products, as minimal changes were observed in physico-chemical and sensory characteristics of these products. ‘Gola’ pear jam and jelly were safe for consumption for 6 months with no fungal growth under refrigerated conditions (6±1°C) at low cost (Rs. 56.61, 56.76, 37.36 and 51.52 per kg of RJM, RJL, LJM and LJL, respectively), too. Calorie per serving (15 g) in ‘Gola’ pear fruit products was found to be 37.53, 33.5, 5.09 and 4.36 Kcal from RJM, RJL, LJM and LJL, respectively. Thus, utilization of ‘Gola’ pear glut can be enhanced by production of jam and jelly which will be available for consumption throughout the year.
 
Date 2016-09-27T16:20:16Z
2016-09-27T16:20:16Z
2014-06
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/79180
 
Language en
 
Format application/pdf
 
Publisher G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)