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

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      ScienceOpen Preprints
      ScienceOpen
      Pyrus pashia, FTIR , Jam, product formulation
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            Abstract

            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.

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            Author and article information

            Journal
            ScienceOpen Preprints
            ScienceOpen
            29 July 2022
            Affiliations
            [1 ] School of Bioengineering and Food Technology, Shoolini University, Solan, H.P. India.
            Author notes
            Article
            10.14293/S2199-1006.1.SOR-.PPFFBDC.v1
            a67ee189-0c7f-46f8-b34c-8f75ded66a47

            This work has been published open access under Creative Commons Attribution License CC BY 4.0 , which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Conditions, terms of use and publishing policy can be found at www.scienceopen.com .


            The datasets generated during and/or analysed during the current study are available from the corresponding author on reasonable request.
            Food science & Technology
            Pyrus pashia,FTIR ,Jam,product formulation

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