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- Title
Development and Quality Evaluation of Papaya Jam with Blended Carrot.
- Authors
Das, A. K.; Mia, K.; Nice, J. N.; Zaman, R.; Alam, S. M. S.; Debnath, M. K.
- Abstract
The study was undertaken with the objective of evaluating jam with enhanced nutritional properties and acceptable sensory attributes. Jam samples were developed from Carica papaya and carrot pulp in different ratios of 50:50, 25:75 and 75:25 (Carica papaya: Carrot pulp) and were labeled as sample A, B and C. The raw samples and the jam thus prepared were analyzed for physio-chemical properties and the jam samples were also evaluated sensorily on a 9-point hedonic scale. The proximate composition of the formulated jam samples ranged from 31.40% to 30.34% for moisture, 0.41% to 0.22% for ash, 0.92% to 0.69% for protein, 0.35% to 0.31% for fat, 0.96% to 0.76% for fiber and 67.48% to 66.34% for carbohydrate. The antioxidant activity was found to be 40.9%, 39.65% and 25.7% in sample A, B and C respectively while the total phenolic content of different formulated jam varies from 6.58802 to 2.239 mg GAE/100 gm. The physicochemical characteristics of the carrot and papaya pulp jam samples were also evaluated. The pH of raw papaya and carrot pulp was 5.8 and 5.3 while the pH of the jam samples was 3.4, 3.2 and 3.5 respectively. The overall acceptability of the formulated jam samples was 7.5, 7.2 and 7.4 for sample A, B, and C respectively. The results suggest that papaya jam developed from 50% papaya and 50% carrot blend may be an acceptable jam for consumers.
- Subjects
CARROTS; PAPAYA; CONSUMERS
- Publication
Agricultural Engineering International: CIGR Journal, 2023, Vol 25, Issue 3, p170
- ISSN
1682-1130
- Publication type
Article