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Development and evaluation of jam and chutney from Guava-Mango blends

KrishiKosh

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Title Development and evaluation of jam and chutney from Guava-Mango blends
 
Creator Dang Linh Man
 
Contributor Gehlot, Rakesh
 
Subject Storage, Jams, Mangoes, Guavas, Fruits, Acidity, Sugar, Productivity, Vitamins, Costs
 
Description The present investigation entilted “Development and evaluation of jam and chutney from
Guava-Mango blends” was carried out to standardize appropriate combination of guava-mango
blends for preparation of jam and chutney and also to evaluate storage quality of blended products.
Guava and mango fruits had average fruit weight (121.67 and 342.78 g) and pulp weight (816.30 and
774.47 g/kg fruit), respectively. Yield of pulp was more in guava fruit (81.63%) than mango fruit
(77.45%). Total soluble solids, total sugars, reducing sugars, pH and total carotenoids were found more
in mango fruit than guava fruit. Acidity, ascorbic acid, pectin and total phenols were recorded more in
guava fruit than mango fruit.
Jam prepared from blends (20 guava:80 mango) and (0 guava:100 mango) got the highest
overall acceptability (8.37) followed by jam prepared from blend (40 guava:60 mango) with overall
acceptability (8.27). Chutney prepared from blend (40 guava:60 mango) got the highest overall
acceptability (7.95) followed by chutney prepared from blend (60 guava:40 mango) with overall
acceptability (7.80). Overall acceptability of guava-mango jam and chutney decreased significantly
during three months storage but both the blended products remained acceptable after three months
storage.
Total soluble solids, total and reducing sugars of guava-mango jam and chutney increased
significantly with the increase in storage duration. Acidity of guava-mango jam and chutney also
increased significantly during three months storage period. In contrast to acidity, pH of guava-mango
jam and chutney decreased significantly during storage period. Ascorbic acid, total carotenoids and
total phenols of guava-mango jam and chutney decreased significantly during storage period. Total
plate count, yeast and mold count increased significantly in guava-mango jam and chutney after three
months storage period. In guava-mango jam, cost of production was recorded maximum (Rs. 83.59/kg)
in treatment (0 guava:100 mango) and minimum (Rs. 74.11/kg) in treatment (100 guava:0 mango). In
guava-mango chutney, cost of production was recorded maximum (Rs. 80.79/kg) in treatment (0
guava:100 mango) and minimum (Rs. 66.17/kg) in treatment (100 guava:0 mango).
 
Date 2016-10-10T11:15:47Z
2016-10-10T11:15:47Z
2015
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/80344
 
Language en
 
Format application/pdf
 
Publisher CCSHAU