Influence of processing methods and storage on physico-chemical and antioxidant properties of guava jam

Kanwal N., . and Randhawa M. A., . and Iqbal Z., . Influence of processing methods and storage on physico-chemical and antioxidant properties of guava jam. pp. 2017-2027. ISSN 2231-7546

The present research was conducted to investigate the influence of different processing methods and ingredient mixing techniques to judge storage stability and consumer acceptability of guava jam. In the present study four treatments of guava jam were prepared at laboratory scale using two processing methods (open kettle T1 and T2 ; double jacketed steam kettle T3 and T4 ) and different ingredient mixing technique (dry mixing T1 and T3 ; wet mixing or pre solution T2 and T4 ). After preliminary analysis of guava fruit all the four treatments were analyzed for physico-chemical phytochemical and sensory analysis for an interval of 15 days during 2 month storage period. The results indicated that pH water activity color firmness ascorbic acid non-reducing sugars total phenolic contents antioxidant activity and overall acceptability (sensory evaluation) showed a decreasing trend during storage. Opposite is the case with acidity total soluble solids total sugars as well as reducing sugars. Sensory analysis indicated that the order of preference for guava jam treatments was T4 T3 T2 T1 . There was no significant effect of adding sugar and pectin in dry form or by making their pre solution for all the studied traits except for sensory parameters. As good sensory characteristics were shown by the treatments in which pectin and sugar was added by making their pre-solution so it is recommended that for having superior sensory characteristics pectin and sugar should be added in pre-solution form. Study suggests that losses in fresh guava fruit can be curtailed by processing it into jam. It further suggests that losses in vitamin C antioxidants and total phenolic contents during processing can be minimized by giving preference to double jacketed steam kettle over open kettle.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(05)%202017/(25).p...

Abstract

The present research was conducted to investigate the influence of different processing methods and ingredient mixing techniques to judge storage stability and consumer acceptability of guava jam. In the present study four treatments of guava jam were prepared at laboratory scale using two processing methods (open kettle T1 and T2 ; double jacketed steam kettle T3 and T4 ) and different ingredient mixing technique (dry mixing T1 and T3 ; wet mixing or pre solution T2 and T4 ). After preliminary analysis of guava fruit all the four treatments were analyzed for physico-chemical phytochemical and sensory analysis for an interval of 15 days during 2 month storage period. The results indicated that pH water activity color firmness ascorbic acid non-reducing sugars total phenolic contents antioxidant activity and overall acceptability (sensory evaluation) showed a decreasing trend during storage. Opposite is the case with acidity total soluble solids total sugars as well as reducing sugars. Sensory analysis indicated that the order of preference for guava jam treatments was T4 T3 T2 T1 . There was no significant effect of adding sugar and pectin in dry form or by making their pre solution for all the studied traits except for sensory parameters. As good sensory characteristics were shown by the treatments in which pectin and sugar was added by making their pre-solution so it is recommended that for having superior sensory characteristics pectin and sugar should be added in pre-solution form. Study suggests that losses in fresh guava fruit can be curtailed by processing it into jam. It further suggests that losses in vitamin C antioxidants and total phenolic contents during processing can be minimized by giving preference to double jacketed steam kettle over open kettle.

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Item Type:	Article
AGROVOC Term:	Guavas
AGROVOC Term:	Psidium guajava
AGROVOC Term:	Jams
AGROVOC Term:	Acceptability
AGROVOC Term:	Antioxidants
AGROVOC Term:	Evaluation
AGROVOC Term:	Blanching
AGROVOC Term:	Organoleptic traits
AGROVOC Term:	Losses
AGROVOC Term:	Pectins
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23269

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