Physicochemical Analysis of Apple and Pear Mixed Fruit Jam Prepared from Varieties Grown in Azad Jammu and Kashmir

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/100g 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 0.6 % to 0.78%, reducing sugars 16.55% to 47.30% and TSS 68.5 obrix to 71.2 obrix during evaluation.