Preparation of guava jam blended with sapota

Abstract

Jam is prepared from fruit pulp by boiling with sufficient quantity of sugar to a moderately thick consistency.  There are different types of fruit jams like strawberry jam, mango jam, pineapple jam, apple jam and mixed fruit jam.  Hence an attempt was made to find out the possibilities of mixing guava and sapota for making jam and utilizing a major potion of marketable surplus of guava.  Guava and Sapota pulp was blended in the ratios of 100:0, 90:10, 80:20, 70:30, and 60:40 respectively to prepare blended jams.  The treatment of T₄, 60% guava pulp and 40% sapota pulp, showed significantly less titrable acidity (1.05%), higher TSS (74.2°Brix) and total sugar (67.28%).  Among the blended jams, the highest score for colour (8.64), flavor (8.88), consistency (8.97), taste (8.12), and overall acceptability (8.78) was judged in the treatment 60% guava pulp and 40% sapota pulp.  Treatment T₄, 60% guava pulp and 40% sapota pulp was more in red color.

Keywords: guava, sapota, blending jam, chemical analysis, sensory evaluation, colour analysis