Standardization and Proximate Analysis of Muskmelon Jam

Most of the fruits are available in surplus during a particular season and they are perishable in nature.In off seasons, they are scarce.Even after marketing by farmers and vendors still leftover seasonal fruits are abundant to carry out the process.Unless the excess handled properly, it is economic loss to farmers and to vendors.By processing fruits, post harvest losses can be minimized and supplied in preserved form throughout the year to the growing population.Food preservation is a technique of treating and handling food to slow down food spoilage, enhance shelf life, value addition to the product Preparation of jams from seasonal fruits is one of the most popular preservation techniques.Jams have more demand because of their good taste, ready to eat form, easy to store, attractive color, easily available, nutritious and easy to manufacture and have a long shelf life.The fruits were graded in the market based on, ripeness, shape, size The fruits were weighed, washed with tap water.Remove the peel of musk melon and cut into small pieces.From the graded musk melon extract the pulp manually by using the mixer to obtain a fine pulp.Jam is prepared and all proximate analysis is conducted.From the present study to develop a jam from the muskmelon, four formulations with sugar, jaggery and with or without flavors were tested for sensory, physicochemical evaluation such as pH, acidity, TSS, moisture, brix/acid ratio.Two formulations 112 and 122 have high overall acceptability with score 8.2and 8.0 were tested for nutritional analysis which includes carbohydrate, protein, fat, energy, fibre, calcium and vitamin-C.The fruit pulp was taken as control and analysis was done similarly.By that we observed the variations in physicochemical parameters and nutritional composition in different formulations of prepared musk melon jam.