TY - JOUR UR - https://doi.org/10.7287/peerj.preprints.1777v1 DO - 10.7287/peerj.preprints.1777v1 TI - Influence of sugar concentration on physicochemical properties and sensory attributes of sapodilla jam AU - Ahmed,Aftab AU - Ali,Shinawar Waseem AU - Rehman,Khalil ur AU - Manzoor,Shakir AU - Ayub,Syed Rajab AU - Ilyas,Mahrukh DA - 2016/02/23 PY - 2016 KW - Physicochemical properties KW - sapodilla KW - sensory KW - sugar concentration AB - 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. VL - 4 SP - e1777v1 T2 - PeerJ PrePrints JO - PeerJ PrePrints J2 - PeerJ PrePrints SN - 2167-9843 ER -