Sensory Evaluation and Nutritional Composition of Developed Papaya-Gooseberry Jam
Sensory Evaluation and Nutritional Composition of Developed Papaya-Gooseberry Jam作者机构：Centre of Biotechnology University of Allahabad Allahabad India Centre of Food Technology University of Allahabad Allahabad India
出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)
年 卷 期：2016年第7卷第7期
页 面：600-608页
学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学]
主 题：Fruits Jams Papaya Gooseberry Sensory and Nutritional Evaluation
摘 要：Jams are delicious and nutritious spreads typically made from fruit, sugar and pectin that ensure availability of fruits in off-season. The study aimed to develop papaya-gooseberry jam and to evaluate sensory and nutritional parameters. Six variations of papaya: gooseberry jam was prepared besides the control T0 (100% papaya). The successive variations were T1 (95:5), T2 (90:10), T3 (85:15), T4 (80:20), T5 (75:25) and T6 (70:30). T-test and one-way analysis of variance (ANOVA) were applied to find the significant difference in sensory and nutritional parameters in different variations. Among different variations, the treatment (T4) was found to be the best on the basis of sensory evaluation with incorporation levels of 80 percent papaya and 20 percent gooseberry. The identified treatment (T4) was analyzed for nutritional composition in comparison to control (T0). Nutritional analysis showed that treatment (T0) contained maximum energy (353 Kcal/100g), protein (0.50 g/100g), carbohydrate (87.14 g/100g), fat (0.19 g/100g) and beta-carotene (195.0 g/100g) whereas the treatment (T4) was found to be high in nutrients such as fiber (1.32 g/100g), calcium (92.0 mg/100g), phosphorus (14.13 mg/100g), vitamin C (19.16 mg/100g) and antioxidant activity (98.0%). Thus, results signified that treatment (T4) was considered best in sensory and nutritional qualities and gooseberry could be successfully incorporated in fruit jams to enhance the nutritional properties of the food products.
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