31Jan 2017

PRODUCTION OF NUTRITIOUS JAM BY USING AN UNDERUTILIZED FRUIT AVVERHOA CARAMBOLA (STAR FRUIT).

  • Department of Foods, Nutrition and Dietetics, Nirmala Niketan College of Home Science, Churchgate
  • Department of Microbiology, Jai Hind College, Churchgate
Crossref Cited-by Linking logo

  • Abstract
  • Keywords
  • References
  • Cite This Article as
  • Corresponding Author

Making of jams is the common methods of preserving fruit, the main factor being high concentration of sugar that helps in preservation. Carambola is a sub-tropical fruit found in Indonesia, Malaysia, etc. In India the fruit is available in the months of September through October and January through February. The main health benefits of carambola are anti-inflammatory, analgesic, hypoglycemic, antimicrobial, hepatoprotective and anti-ulcer activity. Product development was carried out using carambola fruit. The jam was developed as a complete natural product with no added preservatives. Organoleptic properties of the product were assessed by sensory evaluation and the jam was found to be acceptable. Shelf-life study of the jam was carried out by microbial analysis and it was found that there was a decrease in the no. of microbial contaminants. Nutritive value of the product was also analyzed; the results obtained were Protein 0.88%, Fat 0.19%, Carbohydrates 44.89%, Energy 185 kcal, Dietary fiber 1.68%, Magnesium 156 mg and Vitamin C 5 mg per 100 gms.

  1. Abdullah A, Cheng TC. 2001. Optimization of reduced calorie tropical mixed fruits jam. Food Qual Pref. 12:63?68.
  2. Bakshi AK, Joshi VK, Vaidya D, Sharma S. 2013. Processing & Preservation of fruits of Himalayan region; Food processing & preservation- Part I. New Delhi: Jagmander book agency, pp 288-292
  3. Dasgupta P, Chakraborty P, Bala NN. Averrhoa Carambola: An Updated Review; International Journal of Pharma Research & Review. 2: 54-63
  4. Ferrara L. 2009. Functional properties ofAverrhoa carambola? Ingredienti Alimentari.?8: 16-19
  5. Khanna K, Gupta S. 1993. Preservation of fruits & vegetables at home; the art & science of Cooking-A student?s manual. 2nd Edition. Elite Publishing House Pvt Ltd; pp 280-282
  6. Lawless HT, Heymann H. 1999. Introduction & overview; Sensory evaluation of food-principles & practice. New York: Kluwer academic/ Plenum publishers, pp 1-24
  7. Nagy S, Barros S, Carter R. 1990. Production and Characterization of Carambola essence. Proceedings Florida State Horticultural Science. 103: 27-279
  8. Napahde S, Durve A, Bharti D, Chandra N. 2010. Wine Production from Carambola (Averrhoa carambola) Juice using Sachharomyces cerevisieae. Asian journal of experimental biological sciences. 20-23
  9. Pathak PK, Chakraborthy I. 2006. Studies on Physico-chemical characters of some potential underutilized tropical fruits. Proceedings of the national symposium on production, utilization & export of underutilized fruits. 4:.271-274
  10. Patil A, Patil D, Pathak A, Chandra N. 2010. Physical and Chemical Characteristics of Carambola (Averrhoa carambola L.) fruit at three stages of maturity. International Journal of Applied Biology and Pharmaceutical Technology. 1: 624-629.
  11. Sidappa GS, Lal G. 1998. Jams, Jellies & Marmalades; Preservation of fruits and vegetables. Indian council of agricultural research. 157-170.
  12. Siddiqui NH, Azhar I, Tarar OA, Masood A, Mahmood ZA. 2015. Influence of pectin concentrations on physico-chemical and sensory qualities of jams. World Journal of Pharmacy and Pharmaceutical Sciences. 4: 68-77
  13. Silva BM, Andrade PB, Valent?o P, Ferreres F, Seabra RM, Ferreira MA. 2004. Quince Fruit and Jam Antioxidant Activities. Agric. Food Chem. 52: 4705-12
  14. US FDA. 2009. Chapter 6. Microbiological Challenge Testing. Available from: http://www.fda.gov/Food/FoodScienceResearch/SafePracticesforFoodProcesses/ucm094154.htm
  15. Viberg U, Ekstr?m G, Fredlund K, ?ste RE, Sj?holm I. 1997. A Study of Some Important Vitamins and Antioxidants in a Blackcurrant Jam with Low Sugar Content and Without Additives. International Journal of Food Sciences and Nutrition. 48: 57-66
?

[Trivedi Disha, Wadia Ashok, Nina Dias and Kataria Roonal. (2017); PRODUCTION OF NUTRITIOUS JAM BY USING AN UNDERUTILIZED FRUIT AVVERHOA CARAMBOLA (STAR FRUIT). Int. J. of Adv. Res. 5 (Jan). 2852-2856] (ISSN 2320-5407). www.journalijar.com

Mrs Roonal Pritam Kataria
Assistant Professor

DOI:

Article DOI: 10.21474/IJAR01/3081      
DOI URL: https://dx.doi.org/10.21474/IJAR01/3081

Download Full Paper

Download PDF No. of Downloads: 293 | No. of Views: 1150