EVALUATING POTENTIAL OF KARONDA FRUIT EXTRACT AS SOURCE OF NATURAL PECTIN IN BABUGOSHA JAM PREPARATIONArti Pandey and Archana Kushwaha
Carissa carandas Linn. (Karonda) is a widely used medicinal plant by tribals throughout India and popular in various indigenous system of medicine like Ayurveda, Unani and Homoeopathy. Karonda has high gelling capacity, but its potential has not been exploited. The present investigation was carried out to evaluate the potential of karonda fruit extract as source of natural pectin in babugosha jam preparation. Jams were prepared from babugosha fruit obtained from local market of Pantnagar using its endogenous pectin, commercial pectin and karonda extract as sources of pectin. Total soluble solids (TSS) and total titratable acidity (TTA) for fruit pulps and jams were measured to obtain the required acid to sugar ratio for quality jam. Pectin content of the babugosha pulp and karonda extract was also determined. Sensory evaluation of the jams was performed to assess consumers preference among the produced jams. In general, addition of pectin showed significant deference (p< 0.05) among all treatments. The sensory score of karonda pectin showed higher value compared to babugosha pectin (endogenous pectin) and commercial pectin. Jams formulated without addition of pectin were inferior in quality. Sensory evaluation revealed that jam produced using karonda extract was significantly (p< 0.05) superior in all sensory attributes compared to other jams and has little sourness in taste. The use of karonda extract as a source of pectin gave high quality jams, which compared favourably with that of commercial pectin.
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