Development and Evaluation of Physico-chemical Properties of Moringa-Woodapple-Karonda Mixed Jam

Abstract

The present investigation was conducted to develop mixed jam using moringa leaf powder, wood apple and karonda fruit pulp. This research focuses on the standardization and evaluation of a unique mixed fruit jam comprising wood apple, karonda, and fortified with moringa leaf powder. The study initially standardized the wood apple and karonda mixed jam by blending their pulps in different proportions. Organoleptic scores were used to determine the most favourable blend, with WK4 (40% wood apple + 60% karonda) emerging as the preferred combination based on appearance, aroma, taste, mouthfeel, and overall acceptability. Subsequently, WK4 was utilized as the control for the development of moringa-based mix jam. The organoleptic evaluation of the moringa-based jam revealed a decrease in appearance scores with an increase in moringa leaf powder. However, taste and mouthfeel exhibited favourable scores, with WKM3 (95% Woodapple karonda blend + 5% Moringa leaf power) achieving the highest overall acceptability that include appearance, aroma, taste, mouth feel, texture and body of jam. The study also explored the physio-chemical properties of the treatments, including total soluble solids, titratable acidity, pH, ascorbic acid, total phenol, and sugar content. The statistical analysis was used Complete Randomized Design with six treatments and three replications in each. Notably, WKM6 (12.5% Moringa) demonstrated the highest gel and rupture strength, indicating a robust texture. The findings contribute to the development of innovative fruit-based products with enhanced nutritional profiles, emphasizing the potential of moringa as a valuable ingredient in mixed fruit jams.