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Biomedical Letters ISSN 2410-955X
2018 | Volume 4 | Issue 2 | Pages 47-53
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Research article
Study on the Development of Tamarind and Plum Blended Jam Stored at Ambient Temperatures
Waqas Ali Khan 1, Talmizur Rahman 2*, Arsalan Khan 3, Amanullah 4, Nazia Tahir 4, Izaz Ali4, Abid Sarwar2, Jalal Uddin2

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

Abstract
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.

A R T I CL E  I N F O

Received
October 27, 2018
Revised
December 15, 2018
Accepted
December 27, 2018

*Corresponding Author
Talmizur Rahman
E-mail
talmiz4458@gmail.com

Keywords
Plum
Tamarind
Jam
Vitamin
Organoleptic properties