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Abstract

INFLUENCE OF PECTIN CONCENTRATIONS ON PHYSICOCHEMICAL AND SENSORY QUALITIES OF JAMS

Nausheen H Siddiqui, Iqbal Azhar, Omar M Tarar, Sana Masood and Zafar Alam Mahmood*

ABSTRACT

Pectin extracted from Sapodilla (Manikara zapota) peel was assessed for its jelling property in three different concentrations, 5%, 7% and 10% by developing three jam formulations, designated as F1, F2 and F3 respectively. The jams thus produced were evaluated for physicochemical and sensory qualities and compared with the jam prepared from standard commercial pectin. The pH of all the three jam formulations were noted slightly acidic as required and ranged between 3.06 to 3.24, while the total soluble solids were also recorded near to the required level in all the formulations (56.7 to 62.6%). The ash content observed from 1.69 to 1.78% while the total titratable acidity varied from 1.01 to 1.14 ml of 0.1 N NaOH. Though viscosity increased with the increase in amount of pectin and noted from 50 to 67 cp in the tested formulations but recorded slightly less than the standard. Moisture was also observed within limits (35.1 to 41%) which may be useful in protecting the jam from unwanted microbial growth. The overall acceptability of jam after sensory evaluation also gave acceptable results, suggesting that pectin from sapodilla peel can be used in jam and jellies formulations. The jam formulations were tested on a 9 point hedonic scale and the results showed that the jams prepared from sapodilla peel pectin were of good quality and acquired good consumer acceptance. However, further trials and improvement in formulations are suggested before its commercial exploitations.

Keywords: Manikara zapota, Sapodilla pectin, Jam, Physico-chemical properties, Sensory qualities.


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