PHYSICO-CHEMICAL PROPERTIES AND SENSORY ATTRIBUTES OF JAM, JELLY AND JUICE OF DIFFERENT GUAVA VARIETIES

Abstract

The experiment was conducted in the laboratories of the Department of Agricultural Chemistry and Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh during July, 2018 to December, 2018 to find out the physico-chemical properties and sensory attributes of jam, jelly and juice of different guavavarieties. The guava varieties were bauranga (BAU-2), THAI -4 and local red. The guavas were collected from horticulture center, Dinajpur. The experiment was laid out in complete randomized design (CRD) with three replications.The guavas were carefully chosen in order to obtained the optimum maturity because its pectin contain depends on maturity. Sugar, citric acid, pectin, xanthamgum, sodium benzoate and relevant materials required for the experiment were received from the laboratory stocks.Among thevarietiesin fresh condition THAI-4 contained highest amount of ascorbic acid (107.67 mg/100 g), BAU-2 and local red contained102.5mg/100 g and 96mg/100 g respectively. Preserved products namely jam, jelly, and juice were developed from each variety.Compositional analysisshowed thatjam and jelly contained higher amount of total soluble solid, non-reducing sugar, ascorbic acid (vit-c) and lower amount of pH, acidity, reducing sugar.On the other hand, juice contained higher amount of moisture, non-reducing sugar, ascorbic acid (vit-c) content and lower amount of total soluble solid, pH, acidity, reducing sugar. The highest value of ascorbic acid was observed (38.59ml/100 g) in THAI-4 jam, (20.33ml/100 g) in BAU-2 jelly and (20.33ml/100 g) BAU-2 juice.The varieties standard formulation and the products (jam, jelly and juice) were evaluated for their physico-chemical properties and sensory attributes by a panel of 20 testers.The result revealed that the color, appearance, taste and flavor of jam, jelly and juice was significantly different among the varieties. The overall results revealed that jam and jelly prepared from BAU-2 was highly acceptable and juice prepared from THAI-4 was more acceptable than the other varieties.