Food Science Research Journal

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Development of Value added Fruit Jams


Affiliations
1 Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
     

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Fruits can be preserved by preparing jam, jelly, squash, candy, etc. Among all these preparations jam is one in which maximum pulp of fruit is used. Jams are one of the most popular food products because of their low cost, all year long availability and organoleptic properties. Hence, an attempt was made to develop value added fruit jams. Amala and apple jam prepared with incorporation of nutritious ingredients (beet ischolar_main powder, deoiled soya meal powder (DOSM), milk powder and watermelon powder) were evaluated to find out the most suitable and highly accepted level of incorporation. The most accepted products were assessed for their nutrient content and were stored to evaluate the shelf-life. The organoleptic evaluation indicated that value added amala and apple jam prepared with incorporation of beet ischolar_main powder, milk powder, watermelon powder and de-oiled soya meal power at the levels of 1, 8, 6 , 5 per cent and 1, 12, 12 and 9 per cent, respectively were significantly higher over the other variations. Due to value addition there was increase in protein (5.85 g/100g), total minerals (0.71 g/100g), calcium (111.5 mg/100g), iron (7.93 mg/100g) and zinc (1.37 mg/100g) content of amala jam. The incorporation of nutrient rich ingredients to apple jam was helpful in increasing its nutrient content significantly. There was increase in protein (10.36 g/100g), total minerals (1.35 g/100g), fibre (0.49g/100g) calcium (175.73 mg/100g), iron (16.68 mg/100g) and zinc (3.57 mg/100g) content of apple jam. It is concluded that nutrient content can be increased by incorporating nutritious ingredient in both the jams.

Keywords

Jam, Beetischolar_main Powder, Deoiled Soya Meal Powder, Milk Powder, Watermelon Powder.
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  • Development of Value added Fruit Jams

Abstract Views: 254  |  PDF Views: 0

Authors

Asha Arya
Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
Anuradha Doke
Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
Jaishree G. Bhalerao
Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
Rupali S. Shinde
Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India

Abstract


Fruits can be preserved by preparing jam, jelly, squash, candy, etc. Among all these preparations jam is one in which maximum pulp of fruit is used. Jams are one of the most popular food products because of their low cost, all year long availability and organoleptic properties. Hence, an attempt was made to develop value added fruit jams. Amala and apple jam prepared with incorporation of nutritious ingredients (beet ischolar_main powder, deoiled soya meal powder (DOSM), milk powder and watermelon powder) were evaluated to find out the most suitable and highly accepted level of incorporation. The most accepted products were assessed for their nutrient content and were stored to evaluate the shelf-life. The organoleptic evaluation indicated that value added amala and apple jam prepared with incorporation of beet ischolar_main powder, milk powder, watermelon powder and de-oiled soya meal power at the levels of 1, 8, 6 , 5 per cent and 1, 12, 12 and 9 per cent, respectively were significantly higher over the other variations. Due to value addition there was increase in protein (5.85 g/100g), total minerals (0.71 g/100g), calcium (111.5 mg/100g), iron (7.93 mg/100g) and zinc (1.37 mg/100g) content of amala jam. The incorporation of nutrient rich ingredients to apple jam was helpful in increasing its nutrient content significantly. There was increase in protein (10.36 g/100g), total minerals (1.35 g/100g), fibre (0.49g/100g) calcium (175.73 mg/100g), iron (16.68 mg/100g) and zinc (3.57 mg/100g) content of apple jam. It is concluded that nutrient content can be increased by incorporating nutritious ingredient in both the jams.

Keywords


Jam, Beetischolar_main Powder, Deoiled Soya Meal Powder, Milk Powder, Watermelon Powder.

References