Effect of Different Ratios of Apple-Carrot and Source of Sweetness on TSS, pH, Taste and Colour of Jam

The present study was to evaluate a suitable combination to check the effect of different ratios of Apple and Carrot along with source of sweetness on TSS, pH, taste and colour of jam in two replications. The treatments were Apple Pulp (100%) + Carrot pulp (0%), Apple Pulp (75%) + Carrot pulp (25%), Apple Pulp (50%) + Carrot pulp (50%), Apple Pulp (25%) + Carrot pulp (75%), Apple Pulp (0%) + Carrot pulp (100%). Two sources of sweetness were used i.e. Sugar and Honey. All the treatments were examined for physiochemical analysis i.e. Total Soluble Solids (TSS), pH and for organoleptic characters i.e. taste and colour at room temperature. Results revealed that sugar as a source of sweetness worked better than the honey for nearly all the treatments. Treatment Apple pulp 75% + Carrot pulp 25% from sugar source of sweetness have a beneficial impact on colour, taste, TSS and pH and hence it can be used to prepare the apple and carrot blended jam having all the organoleptic and physiochemical characters.