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Khan A
Khan A
Indiana
Publications
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Research Article
Preparation and Evaluation of Carrot and Apple Blended Jam
Author(s): Ullah N, Ullah S, Khan A, Ullah I and Badshah SUllah N, Ullah S, Khan A, Ullah I and Badshah S
The aim of this study was to evaluate a suitable combination, check the effect of storage period on the quality of carrot apple blended jam to be studied at ambient temperature (18°C-25°C). The treatments were CA0 (carrot pulp 100%), CA1 (carrot pulp 90% + apple pulp 10%), CA2 (carrot pulp 80% + apple pulp 20%), CA3 (carrot pulp 70% + apple pulp 30%), CA4 (carrot pulp 60% + apple pulp 40%) and CA5 (carrot pulp 50% + apple pulp 50%). All the treatments were examined for physicochemical properties i.e., total soluble solids (°Brix), pH, reducing sugars (%), percent acidity, non- reducing sugars (%), ascorbic acid (mg/100 g) and for sensory properties i.e., taste, color, texture and overall acceptability at fifteen days interval for a total storage period of 90 days. A significant increase of (p<0.05) was ex.. View More»
DOI: 10.4172/2157-7110.1000725