Influence of sugar concentration on physicochemical properties and sensory attributes of sapodilla jam
- Published
- Accepted
- 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
- 2016. Influence of sugar concentration on physicochemical properties and sensory attributes of sapodilla jam. PeerJ PrePrints 4:e1777v1 https://doi.org/10.7287/peerj.preprints.1777v1
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.