Influence of sugar concentration on physicochemical properties and sensory attributes of sapodilla jam

Sapodilla has many uses from medicinal to dietary utilization. In recent years emphasis is focused on product diversification by development of value added sapodilla products to enhance its economic value. This study was carried out to investigate the effect of sugar concentration on the physiochemi...

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Bibliographic Details
Published in:PeerJ preprints 2016-02
Main Authors: Ahmed, Aftab, Shinawar, Waseem Ali, Khalil ur Rehman, Shakir Manzoor, Syed Rajab Ayub, Ilyas, Mahrukh
Format: Article
Language:English
Subjects:
Acidity
Ascorbic acid
Flavor
Manilkara zapota
pH effects
Physicochemical properties
Sensory evaluation
Sensory perception
Sensory properties
Sugar
Viscosity
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Summary:Sapodilla has many uses from medicinal to dietary utilization. In recent years emphasis is focused on product diversification by development of value added sapodilla products to enhance its economic value. This study was carried out to investigate the effect of sugar concentration on the physiochemical properties like pH, moisture, ash, total acidity, viscosity, soluble solids, ascorbic acid and consumer acceptability of the product through sensory evaluation. Four samples S1, S2, S3 and S4 were formulated containing 550g, 600g, 650g and 700g sugar respectively. There was no significant difference observed in physiochemical properties of all sample due to sugar concentration. But among all samples S2 and S3 scored highest for color (7.7 and 7.9), flavor (7.6 and 7.7), taste (7.6 and 7.8), texture (7.2 and 7.9) and overall acceptance (7.5 and 7.7) which shows that jam with 550g and 600g sugar is best jam with good sensory attributes.
ISSN:2167-9843
DOI:10.7287/peerj.preprints.1777v1