Sensory Evaluation of Jam prepared from Various Cultivars of Mango and Mango- Papaya Blends

A comparative study was carried out on sensory evaluation of jam prepared from three mango cultivars viz., Dashehari, Totapuri and Desi individually and in combination with papaya. The mango and papaya pulps were blended in the ratio of 100:0. 85:15, 70:30 and 55:45. Jams were prepared as per FPO specifications in which TSS was raised to a minimum of 68.5°Brix by adding sugar and acidity was maintained at 0.6 percent using citric acid. Jams prepared were stored under ambient conditions and subjected to sensory evaluation at two months of interval for a period of six months. Results showed decrease in colour score whereas maximum mean score for colour (8.51) was obtained by T₁₀ (Desi) and minimum (6.92) in T₁₃ (Desi+papaya (55:45). A gradual decrease in texture was recorded, whereas maximum mean score for texture (8.82) was obtained in T₆ (totapuri) and lowest (6.42) in T₂ (papaya). A significant decrease in taste score was recorded, whereas maximum mean score (8.62) was obtained by T₁₀ (Desi) and minimum (6.82) for T₂ (papaya). The sensory score of aroma also decreased. The highest overall mean score for aroma (8.15) was observed in T₁₀ (Desi) followed by (8.03) T₁ (Dasheheri). Significant decrease in overall acceptability was observed in all treatments with progress of storage period from 8.04 to 7.32, but the jam remained acceptable upto the end of storage period.