naa a22 4500 510724345 CHVBK 20180411082929.0 cr unu---uuuuu 180411e20130601xx s 000 0 eng 10.1007/s11947-012-0920-8 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0920-8 Utilization of Tender Coconut Pulp for Jam Making and Its Quality Evaluation During Storage [Elektronische Daten] [O. Chauhan, B. Archana, Asha Singh, P. Raju, A. Bawa] An attempt was made to utilize the residual coconut pulp left in the tender coconuts after removal of coconut water. The coconut pulp was mixed with pineapple pulp in different proportions to increase the acceptability of the jam. An increase in the level of coconut pulp was found to significantly (p < 0.05) increase the fat content as well as Na, K, and Ca contents in the jam. Texture profile analysis revealed a significant (p < 0.05) decrease in hardness whereas adhesiveness, springiness, cohesiveness, gumminess, and chewiness increased significantly (p < 0.05) with an increase in the level of coconut pulp in the jam affecting its setting quality. The L* and a* values were found to increase significantly (p < 0.05), whereas b* values decreased significantly (p < 0.05) with an increase in the tender coconut pulp level. The jam containing 75% tender coconut pulp and 25% pineapple pulp showed a maximum sensory acceptability for the mixed jam. The jam prepared at optimum conditions of coconut and pineapple pulp showed a good sensory acceptability after 6months of storage at 28 ± 2 and 37°C storage conditions on the basis of physicochemical and sensory attributes. Springer Science+Business Media, LLC, 2012 Tender coconut nationallicence Pineapple nationallicence Jam nationallicence Quality nationallicence Sensory nationallicence Storage nationallicence Chauhan O. Defence Food Research Laboratory, 570011, Siddarthanagar, Mysore, India aut Archana B. Defence Food Research Laboratory, 570011, Siddarthanagar, Mysore, India aut Singh Asha Defence Food Research Laboratory, 570011, Siddarthanagar, Mysore, India aut Raju P. Defence Food Research Laboratory, 570011, Siddarthanagar, Mysore, India aut Bawa A. Defence Food Research Laboratory, 570011, Siddarthanagar, Mysore, India aut Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1444-1449 1935-5130 6:6<1444 2013 6 11947 https://doi.org/10.1007/s11947-012-0920-8 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0920-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Chauhan O. Defence Food Research Laboratory, 570011, Siddarthanagar, Mysore, India aut NATIONALLICENCE 700 1- Archana B. Defence Food Research Laboratory, 570011, Siddarthanagar, Mysore, India aut NATIONALLICENCE 700 1- Singh Asha Defence Food Research Laboratory, 570011, Siddarthanagar, Mysore, India aut NATIONALLICENCE 700 1- Raju P. Defence Food Research Laboratory, 570011, Siddarthanagar, Mysore, India aut NATIONALLICENCE 700 1- Bawa A. Defence Food Research Laboratory, 570011, Siddarthanagar, Mysore, India aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1444-1449 1935-5130 6:6<1444 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer