Value addition to underutilized wild Himalayan Pear ( Pyrus Pashia): Development, Composition, and sensory characteristics of jam

The present study was attempted for using the wild species Pyrus pashia found in Himalayan ranges for the production, quality evaluation and sensory evaluation of value-added product Jam. The proximate analysis of Pyrus pashia fruit showed moisture 61.8 %, reducing sugars 12.89 %, total soluble solids 14°Brix, titratable acidity 1.4 % as glucuronic acid, 53.78 ± 0.076 μg/ml IC50 value against DPPH, total phenols 173.11 ± 0.99 μg GAE/ml and total flavonoid 68.997 ± 0.83 μg RE/ml. The prepared jam J9 had, 65.79 ± 0.08 μg/ml IC50 value; J7had 80.29 ± 0.07 μg/ml IC50 value and TPC content of J7 was 130.29 ± 0.69 μg GAE/ml while J9 had 110.23± 0.94 μg GAE/ml. Sensory Evaluation Showed that J7 had better texture and appearance while J9 was loved most for its aroma and taste.