International Journal of Horticulture and Food Science
2020, Vol. 2, Issue 1, Part A
Effect of natural preservative (Ginger extract) on the over quality of carrot and kinnow blended jam
Irfan Ullah, Ali Muammad, Naeem Ullah, Usman Ali, Suliman Khan and Imran Khan
The present study explores the effect of lemon and ginger extract on carrot and kinnow mixed jam during 90 days of storage. The treatments were KCG0, KCG1, KCG2, KCG3, KCG4 and KCG5 having carrot pulp and kinnow juice at ratio of (7:3), 750g sugar, 10ml lemon juice with variations in ginger extract in different levels. All the mixed carrot and kinnow jam samples were eximned physico-chemically (pH, total soluble solids, titratable acidy, Vitamin-C, reducing and non-reducing sugar) and sensory attribute (colour, flavor, texture and overall acceptability). Statistical analysis revealed that treatment as well as storage had significant (p<0.05) effect on physicochemical and sensory properties. Results showed that pH, vitamin-C, non-reducing sugar of the treated samples was decrease during storage. While TSS, acidity and reducing sugar increased were observed during storage. Generally it was observed from results that KCG5 sample was more acceptable than carrot and kinnow mixed jam samples on the basis of physiochemically and sensory evaluation. Hence, mixed jam prepared from carrot and kinnow blends (KCG5) is recommended for commercial use and for production on large scale.
Irfan Ullah, Ali Muammad, Naeem Ullah, Usman Ali, Suliman Khan and Imran Khan. Effect of natural preservative (Ginger extract) on the over quality of carrot and kinnow blended jam. International Journal of Horticulture and Food Science. 2020; 2(1): 01-09.