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The aim of the study was to develop a jam rich in Vitamin C and antioxidants, which will act as a supplement to overcome Vitamin C deficiency especially in children and people having sweet tooth. Guava and Papaya were blended in jam at different ratios, i.e. 100:0 (GP0) (Guava Papaya) with no preservatives (Control), 100:0 (GP1), 90:10 (GP2), 80:20 (GP3), 70:30 (GP4), 60:40 (GP5) and 50:50 (GP6). Among these, 60% Guava pulp and 40% Papaya pulp blended jam (GP5) gave best results organoleptically. Chemical preservatives such as Potassium Metabisulphite, Potassium Sorbate and Sodium Benzoate were applied separately and in combination in various concentrations with total 6 treatments. Samples were tested for pH, titratable acidity, total soluble solids (TSS), ascorbic acid, reducing sugar, non-reducing sugar, and sensory attributes i.e. color, flavor, texture and overall acceptability. Data was analyzed with complete randomized design (CRD). The effect of storage and treatments were studied for three months of storage with an interval of 15 days. During storage, pH decreased from 3.70 to 3.25, titratable acidity increased from 0.65% to 0.84%, TSS increased from 67.85 to 70.75 ° Brix, ascorbic acid decreased from 18.35 to 8.87 mg/100g, reducing sugar increased from 17.49 to 29.97 %, non-reducing sugar decreased from 45.58 to 19.25%, mean score of judges for color decreased from 7.95 to 1.45., flavor means felt from 8.35 to 1.45, texture means declined from7.75 to 1.65 and overall acceptability decreased from 8.25 to 1.55. The results showed that the treatments and 90 days storage interval have significant effect on acceptability of Guava Papaya blended jam. The treatment GP5 and GP6 were found most acceptable. The addition of 0.05% each Sodium Benzoate and Potassium Sorbate to the jam proved to be the best combination in terms of extending the shelf life and improving the quality of Guava-Papaya blended jam during storage.
Keywords: Guava; Jam; Organoleptically; Papaya; Pectin; Physicochemical