Author(s):

Monika Yadav, SK Aktar Hossain, Binod Kumar Bharti and Meghna Jaiswal

Abstract: The present investigation of physico-chemical properties (moisture, water activity, pH, acidity, ash, reducing sugar) using the chemical method and the values were found in average amount of Jam, Honey and Jelly. The mean value of moisture in Jam was found to be T₁ (46.78), T₂ (40.02) and T₃ (25.00) and the mean value indicate that sample T₁ has highest moisture value (46.78) followed by the sample T₂ (40.02) and the lowest value was obtained by sample T₃ (25.00). The mean value of water activity in Jam was found to be T₁ (0.69), T₂ (0.77) and T₃ (0.85) and the mean value indicate that sample T₃ has highest water activity value (0.85) followed by the sample T₂ (0.77) and the lowest value was obtained by sample T₁ (0.69). Similarly, the mean value of moisture in Honey was found to be T₁ (18.38), T₂ (16.25) and T₃ (15.12) and the mean value indicate that sample T₁ has highest moisture value (18.38) followed by the sample T₂ (16.25) and the lowest value was obtained by sample T₃ (15.12). The mean value of water activity in Honey was found to be T₁ (0.67), T₂ (0.73) and T₃ (0.66) and the mean value indicate that sample T₂ has highest water activity value (0.73) followed by the sample T₃ (0.66) and the lowest value was obtained by sample T₁ (0.65). In Jelly, the mean value of water activity indicate that sample T₃ has highest water activity value (0.78) followed by the sample T₁ (0.75) and the lowest value was obtained by sample T₂ (0.74). Moisture and water activity showed a strong coordination was observed in order to confirm the safety relative shelf life, survival of microorganism and overall quality of product. Moisture content alone did not sufficiently describe the quality of the sample.

Pages: 2186-2191  |  1276 Views  513 Downloads

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