1 University of Agriculture Peshawar, Khyber Pakhtunkhwa, Pakistan
2 Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
3 Food Technology Section, Agriculture Research Institute, Tarnab, Peshawar, Khyber Pakhtunkhwa, Pakistan
4 Department of Agriculture, Abdul Wali Khan University, Mardan, Khyber Pakhtunkhwa, Pakistan
The aim of this study was to analyze the influence of various treatments on the quality of plum tamarind jam stored at ambient temperature. The treatments were PT0 (plum 100%), PT1 (plum 90%: Tamarind10%), PT2 (Plum 80%: Tamarind20%), PT3 (Plum70%: Tamarind30%), PT4 (Plum 60%: Tamarind40%), PT5 (Plum50%: Tamarind50%). All treatments were studied physiochemically for TSS, PH, Titratable acidity, vitamin C, reducing, a non-reducing sugar, organoleptic properties like color, taste, texture, and overall acceptability with 15 days gap during total storages period of 90 days. A significant increase was observed in TSS (66.48% to 69.65%), % acidity (0.73% to 0.89%), reducing sugar (18.63% to 25.02%). A significant decrease in PH (3.89 to 3.73) , non-reducing sugar (43.26 to 26.66), vitamin (35.35 to 25.89), color (8.3 to 5.35), texture (8.3 to 5.51), taste (8.53 to 5.46), and over all acceptability (8.45 to 5.63) was observed. During the physicochemical and sensory evaluation, it was observed that PT5 followed by PT4 was of good quality.