Development and evaluation of guava-papaya jam

Abstract

Guava-Papaya jam was developed and evaluated for changes in its physico-chemical, microbiological and sensory parameters at monthly interval for three months storage period. Total soluble solids increased significantly, while acidity decreased significantly in guava-papaya jam with the advancement in storage period. Yeast and mold count increased significantly in blended jam during storage. The colour and appearance, flavour, taste, mouth feel and overall acceptability of guava-papaya jam decreased significantly during storage, however, the products were found acceptable even after three months storage. Jam prepared with 40 guava: 60 papaya pulp ratio was found to be the most acceptable.