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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 9, Issue 3 (2020)

Changes in chemical constituents and overall acceptability of guava-papaya jam during storage

Author(s):

Sandeep Kumar, Rakesh Gehlot, Rekha, Ritu Sindhu and Tanu Malik

Abstract:
Jam prepared from guava-papaya blends was analyzed for changes in chemical constituents and overall acceptability at monthly interval for three months storage period. Total sugars, reducing sugars and browning increased, while ascorbic acid, total carotenoids and total phenols decreased significantly in jam during storage. Jam prepared with 40 guava:60 papaya pulp ratio was most acceptable. The overall acceptability of jam decreased significantly during three months storage.

Pages: 1278-1281  |  804 Views  344 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Sandeep Kumar, Rakesh Gehlot, Rekha, Ritu Sindhu and Tanu Malik. Changes in chemical constituents and overall acceptability of guava-papaya jam during storage. J Pharmacogn Phytochem 2020;9(3):1278-1281. DOI: 10.22271/phyto.2020.v9.i3u.11484

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