Physico-chemical and sensory analysis of Kendu (Diospyros melaxoxylon Roxb.) jam using fuzzy logic

Abstract

Minor forest products (MFPs) are vital source of livelihood for the tribals living in and around forest. MFPs are important among the tribals living in the forest, especially as a source of food. Kendu (Diospyros melanoxylon Roxb.) is one such MFP which has never been explored to its full potential. The plant is plentily grown in India as a source for its leaves which is used commercially for making bidi, a traditional form of cigarette. Kendu fruit is a wild fruit with high nutritional and medicinal value. However, it has never been explored for its food value. The fruit can be utilised to its maximum potential if proper value-addition techniques and processing facilities are developed. The Kendu pulp was extracted and was processed to jam following standard protocol with varied compositions. The physico-chemical properties of the jam over a span of 30 days were measured. Similarly, sensory parameters were analysed using fuzzy logic to rank them according to sensory quality attributes for consumer acceptance. pH, non-reducing sugar and ascorbic acid content of the jam decreased whereas total soluble solids, titrable acidity and reducing sugar increased over a period. Kendu jam prepared from strained pulp had higher acceptability than the jam prepared with whole pulp. Statistical analysis showed that storage intervals and preparation had a significant (p < 0.05) effect on sensory quality and characteristics of Kendu jam. The results suggest that Kendu jam has higher consumer acceptability scores and can be a promising new food product in the market.