• Users Online: 224
  • Print this page
  • Email this page
Year : 2018  |  Volume : 7  |  Issue : 4  |  Page : 52-60

Nutritional composition and quality evaluation of products prepared from wild peach (Prunus persica)

1 Department of Nutrition Biology, School of Interdisciplinary and Life Sciences, Central University of Haryana, Mahendergarh, Haryana 123029, India
2 Department of Food Science, Nutrition & Technology, COHS, CSK Himachal Pradesh Krishi Vishvavidalaya, Palampur 176062, India
3 Department of Food Science and Technology, School of Basic Science and Research, Sharda University, Greater Noida, UP, India

Correspondence Address:
Anita Kumari
Department of Nutrition Biology, School of Interdisciplinary and Life Sciences, Central University of Haryana, Mahendergarh, Haryana 123029
Login to access the Email id

Source of Support: None, Conflict of Interest: None

Rights and PermissionsRights and Permissions

The study was conducted to evaluate nutritive composition, functional constituents and to develop food products, i.e., jam and chutney in combination with cultivated peach pulp in different proportions. The fruit contain good amounts of phosphorous content (39.16 mg/100 g). The prepared products (jam and chutney) were studied for quality evaluation during storage interval of 9 months. The results for jam in terms of different blending proportions shows that the TSS (oB), pH, ascorbic acid (mg/100 g), reducing, total and non-reducing sugars (%) increased with the addition of cultivated peach pulp with mean values ranged from 68.20oB-69.57oB, 2.95-3.24, 1.88-9.22, 21.79-24.70, 56.98-63.42 and 33.43-36.78, respectively while acidity (%) decreased from 1.28-1.05. Similar trend was observed for wild peach based chutney. Storage had significant effect on the mean values for jam and chutney. The TSS (oB), acidity, reducing and non reducing sugars increased from 68.51-69.04, 0.94-1.17, 23.26-26.21 and 39.62-30.89 while pH, ascorbic acid (mg/ 100 g), and total sugars (%) decreased from 3.16-3.04, 6.04-4.43 and 63.31-56.96, respectively for jam during storage of 9 months. Similar observations were reported for chutney. The prepared products, viz., jam and chutney were subjected for sensory evaluation to a panel of members at different storage intervals i.e. (fresh, 3, 6 and 9 months of storage period) and the products were found as acceptable in terms of colour, taste, consistency/texture even up to storage interval of 9 months at ambient conditions.

Print this article     Email this article
 Next article
 Previous article
 Table of Contents

 Similar in PUBMED
   Search Pubmed for
   Search in Google Scholar for
 Related articles
 Citation Manager
 Access Statistics
 Reader Comments
 Email Alert *
 Add to My List *
 * Requires registration (Free)

 Article Access Statistics
    PDF Downloaded0    
    Comments [Add]    

Recommend this journal