Assessment and Quantification of Changes in Functional Qualities of Fortified Wood Apple Jam During Storage

Jam is a semi-solid food product, prepared by cooking sugar with fruits or vegetables pulp, pectin, acid to a sensibly consistency. The main objective of the experiment was to assess and quantify the changes in functional qualities of fortified wood apple jam during storage up to six months at room temperature (25-30 degree centigrade). Different types of products were produced from the wood apple fruit to consume during off-seasons due to the health promoting benefits. Beetroot fortified product was prepared from wood apple pulp + lotus root powder + beetroot juice in different combinations. Fortified jam stored in glass bottle at room temperature for a storage period of 180 days. Among different treatment combinations of beetroot fortified wood apple-lotus root jam treatment WL5B5 (95% WL5 + 5 % beetroot juice) shown better amount of functional qualities for total antioxidants activity (51.516%), Ascorbic acid (40.858 mg/100g), Crude fiber (12.449%) and crude protein (3.959%) and good overall acceptability score during six month of storage.