Investigation on Acceptability and Chemical Attributes of Mixed Fruit Jam

Abstract

Investigation on mixed fruit jam was undertaken with respect to standardization of the process by pulp method for Sanuar and Umran ber cultivars with mixing papaya pulp. Considering Sensory score for overall acceptability of mixed fruit jam prepared with the proportion of 60 per cent ber + 40 per cent papaya and 70 per cent ber + 30 per cent papaya. The sensory values of the quality attributes observed to be decreased slowly upto l 80days at room and freeze temperature. The mixed fruit jam stored at freeze temperature found better in quality attributes.