Effect of Various Chemical Additives on Storage Stability of Musk-melon Jam at Ambient Temperature
Effect of Various Chemical Additives on Storage Stability of Musk-melon Jam at Ambient Temperature
Zahid Mehmood*, Alam Zeb and Muhammad Ayub
Effect of various chemical preservatives (A) on the pH (B) percent decrease in PH of muskmelon jam stored at ambient temperature (22-32°C).
Effect of various chemical preservatives (A) on the % acidity (B) percent increase of acidity of muskmelon jam stored at ambient temperature (22-32°C).
Effect of various chemical preservatives (A) on the TSS (B) percent increase of TSS of muskmelon jam stored at ambient temperature (22-32°C).
Effect of various chemical preservatives (A) on the ascorbic acid (B) percent decrease of ascorbic acid of muskmelon jam stored at ambient temperature (22-32°C).
Effect of various chemical preservatives (A) on the antioxidant activity (B) percent decrease of antioxidant activity of muskmelon jam stored at ambient temperature (22-32°C).
Effect of various chemical preservatives (A) on the total phenolic content (B) percent decrease of total phenolic content of muskmelon jam stored at ambient temperature (22-32°C).
Effect of various chemical preservatives (A) on the color score (B) percent decrease of color score of muskmelon jam stored at ambient temperature (22-32°C).
Effect of various chemical preservatives (A) on the flavor score (B) percent decrease of flavor score of muskmelon jam stored at ambient temperature (22-32°C).
Effect of various chemical preservatives (A) on the overall acceptability score (B) percent decrease of overall acceptability score of muskmelon jam stored at ambient temperature (22-32°C).
