Physiochemical comparison of black and green grapes varieties and sensory evaluation of jam in punjab, Pakistan

Rimsha Umer, Ambreen Naz, Kashif Razzaq, Nighat Raza, Umar Farooq, Misbah Sharif, Nosheen Naz, Shabbir Ahmad, Ummara Waheed


To achieve food security, the contribution of fruits is viewed as equally important to major crops. Because fruits are rich in nutrients too. In this study, two varieties of grapes i.e., green (Sundarkhani) and black (NARC Black) are compared through their proximate, antioxidant, and total phenolic content determination through respective methods. Afterward, the analyzed grape varieties were subjected to Jam development. The produced jams from both varieties were assessed for total soluble solids, pH and acidity. Considering the implications for the dietary intake, a sensory evaluation was conducted on a fortnightly basis for the period of two months. Findings regarding physiochemical comparison showed that both varieties were statistically different in terms of moisture, crude fat, crude fiber, total phenolic content, titratable acidity, and Ph and TSS. Findings regarding, sensory comparison of products proved that black grapes jam was more acceptable in general public as compared to green grapes jam. Black grapes jam depicted higher acceptance because of its higher overall acceptability, and maximum textural and flavour properties.   Sensory characteristics appearance, texture, color, flavor, aroma, and overall acceptability of jam appeared to decrease with storage. This implies that the byproducts of the grapes can be helping farmers to achieve food security and also earn capital by domesticating the by-products on households level. However, this objective cannot be achieved without the synergic working of institutes like horticulture, post-harvest and agricultural extension, who are the front-line workers for the farmers' assistance. 


Grapes; Jam; Sensory; Physicochemical; Households


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DOI: 10.33687/ijae.010.01.4191


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