Iftikhar Shakir
Faculty of Agriculture, Rawalakot,
University of Azad Jammu and Kashmir,
Muzffarabad, Pakistan
Yasser Durrani
Faculty of Agriculture, Rawalakot,
University of Azad Jammu and Kashmir,
Muzffarabad, Pakistan
Imtiaz Hussain
Faculty of Agriculture, Rawalakot,
University of Azad Jammu and Kashmir,
Muzffarabad, Pakistan
Ihsan Mabood Qazi
Faculty of Agriculture, Rawalakot,
University of Azad Jammu and Kashmir,
Muzffarabad, Pakistan
Alam Zeb
Faculty of Agriculture, Rawalakot,
University of Azad Jammu and Kashmir,
Muzffarabad, Pakistan
ABSTRACT
A comparative study was carried out on mixed fruit jam of (apple+pear) pulp, incorporated within the ratios 50:50 (T1), 60:40 (T2), 40:60 (T3), 100% apple (T4) and 100% pear (T5). All the jam samples were stored in sterilized glass jars and evaluated physicochemically for ascorbic acid, acidity, pH, total soluble solids, reducing sugars and non reducing sugars for an interval of 15 days during 3 months storage period. All the samples were significantly different at (p<0.05) during storage. A decrease was observed in ascorbic acid from 17.40 mg/100 g to 9.19 mg/100 g, pH 3.64 to 3.22 and non reducing sugars 46.00% to 16.69%. While increase was noted in % acidity from 0.60% to 0.78%, reducing sugars 16.55% to 47.30% and TSS 68.5 ºbrix to 71.2 ºbrix during evaluation.
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How to cite this article
Iftikhar Shakir, Yasser Durrani, Imtiaz Hussain, Ihsan Mabood Qazi and Alam Zeb, 2008. Physicochemical Analysis of Apple and Pear Mixed Fruit Jam Prepared from Varieties Grown in Azad Jammu and Kashmir. Pakistan Journal of Nutrition, 7: 177-180.
DOI: 10.3923/pjn.2008.177.180
URL: https://scialert.net/abstract/?doi=pjn.2008.177.180
DOI: 10.3923/pjn.2008.177.180
URL: https://scialert.net/abstract/?doi=pjn.2008.177.180