Preparation and Evaluation of Carrot and Apple Blended Jam

The aim of this study was to evaluate a suitable combination, check the effect of storage period on the quality of carrot apple blended jam to be studied at ambient temperature (18°C-25°C). The treatments were CA0 (carrot pulp 100%), CA1 (carrot pulp 90% + apple pulp 10%), CA2 (carrot pulp 80% + apple pulp 20%), CA3 (carrot pulp 70% + apple pulp 30%), CA4 (carrot pulp 60% + apple pulp 40%) and CA5 (carrot pulp 50% + apple pulp 50%). All the treatments were examined for physicochemical properties i.e., total soluble solids (°Brix), pH, reducing sugars (%), percent acidity, non- reducing sugars (%), ascorbic acid (mg/100 g) and for sensory properties i.e., taste, color, texture and overall acceptability at fifteen days interval for a total storage period of 90 days. A significant increase of (p<0.05) was examined in TSS from (67.45 to 70.40°Brix), acidity (0.64 to 0.80) and reducing sugars (16.64 to 27.78) while Significant decrease of (p<0.05) was examined in pH from (3.63 to 3.44), non reducing sugars (45.04 to 27.69), ascorbic acid (7.81 to 5.52 mg/100 g), color (7.33 to 4.35), taste (7.40 to 4.12), texture (7.22 to 4.06) and overall acceptability (7.36 to 4.14). During physicochemical and sensory analysis it was studied that CA5 carrot, apple (5:5) followed by CA4 carrot, apple (6:4) were of good qualities among the treatments.