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

Institute of Agricultural Sciences, University of the Punjab, Lahore-54590, Punjab, Pakistan
DOI
10.7287/peerj.preprints.1777v1
Subject Areas
Agricultural Science, Food Science and Technology
Keywords
Physicochemical properties, sapodilla, sensory, sugar concentration
Copyright
© 2016 Ahmed et al.
Licence
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, reproduction and adaptation in any medium and for any purpose provided that it is properly attributed. For attribution, the original author(s), title, publication source (PeerJ PrePrints) and either DOI or URL of the article must be cited.
Cite this article
Ahmed A, Ali SW, Rehman Ku, Manzoor S, Ayub SR, Ilyas M. 2016. Influence of sugar concentration on physicochemical properties and sensory attributes of sapodilla jam. PeerJ PrePrints 4:e1777v1

Abstract

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.

Author Comment

This is a preprint submission to PeerJ Preprints.