Evaluation of quality characteristics and storage stability of mixed fruit jam

Diversification of food is the key factor for enhancing physicochemical properties,nutritional status and consumer satisfaction. Hence, mixed fruits jam was developed fromcoconut and pineapple pulps in varied ratios (1:1, 3:1 and 1:3). Moisture, lipid, protein,fiber, ash and total carbohydrate contents of different jam samples varied significantly(p≤0.05) and found values in the ranges 26.78-29.15%, 4.12-10.81%, 0.56-1.13%, 1.51-3.12%, 0.30-0.37% and 62.69-67.91% respectively. Storage stability of the jam sampleswas analyzed for 6 months keeping under refrigerated (4°C) and room (30°C)temperatures. Physicochemical properties such as total soluble solids, acidity, pH andreducing sugar content were evaluated at 2-months intervals. The parameters werechanged variedly due to compositional variances, packaging materials and storagetemperatures. Total soluble solids, acidity and reducing sugar content increased graduallywhile pH declined upon extension of storage period. Sensory properties for color, taste,flavor, texture and overall acceptability of jam samples were tested where sample withpineapple and coconut in the ratio 3:1 showed the best result than others. Samples werealso analyzed for yeast and mold count at the end of the storage period and positive resultwas found in case of samples packed in plastic containers kept under room temperature.The study yields diversified jam samples with better nutritional and sensory propertieswith satisfactory shelf life.