Development of diet jam from apple grown in Swat (NWFP)
2008
Muhammad, A. (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Food Science and Technology) | Durrani, Y. (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Food Science and Technology) | Zeb, A. (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Food Science and Technology) | Ayub, M. | Ullah, J.
This research was carried out in Department of Food Science and Technology, NWFP Agricultural University, Peshawar, Pakistan to investigate the effect of individual (Aspartame, cyclamate and saccharine) and mix non nutritive sweeteners (aspartame + cyclamate, cyclamate + saccharin and aspartame + saccharin) on diet apple jam. All the samples were stored in pre-sterilized glass jars and were analyzed physico-chemically (pH, %acidity. total soluble solids, reducing and non reducing sugars, ascorbic acid and % moisture) and organoleptically (color, texture and overall acceptability) fortnightly during 3 months of storage. The treatments were T1 (aspartame @ 4.17g per kg pulp), T2 (cyclamate @ 25g per kg pulp), T3 (saccharin @ 2.5 g per kg pulp), T4 (aspartame @ 2.08g + cyclamate @ 12.5g) per kg pulp, T5 (cyclamate @ 12.5 g + saccharin @ 1.25 g) per kg pulp and T6 (aspartame @ 2.08 g + saccharin @ 1.25 g) per kg pulp. A decrease was recorded in as corbic acid content (14.55 to 9.65 mg/100g), moisture content (82.43 to 71.71%), pH (4.34 to 3.01) and non-reducing sugar (7.33 to 3.46), while an increase was recorded in acidity (0.26 to 0.59%), TSS (13.70 to 18.03 degree brix) and reducing sugars (4.02 to 7.15). Samples. T4 and T6 were found most acceptable to the panel of judges during storage. Statistical analysis showed that storage intervals and treatments had a significant (p less than 0.05) influence on physico-chemical and sensory characteristics of diet apple jam.
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Эту запись предоставил National Agricultural Research Centre