Value Added Jam From Wine Sediments and Augments Income for the Fruit Processing Industry

Abstract

The article aimed to establish new way for wine fruits sediments of cherry and kiwi by generating a model for the innovative transfer of a waste material into a jam and made evidence that this product is economic importance. The main aim of the study was to analyze nutritional quality of the jam prepared with wine fruit sediments added with spices and to investigate the physicochemical and sensory properties of the prepared jam sample. Three different samples were prepared at various compositions T1 (100-100), T2 (100-80), T3 and (100-60), of fruit sediments and sugar. The trained fifteen panel members evaluated the jam for its sensory characteristics. Sensory evaluation conducted among three compositions was significantly different at its mean score. Microbial analysis and physiochemical tests were performed. Results proved that there was no mold and yeast growth in all the three tested samples. T1 (100-100) gave the best jam set and the same was accepted by the panel with highest mean score value for sensory attributes. Physiochemical analysis showed the highest percentage of sugar and 3.21 pH value of the T1 jam. It is concluded that, it is also possible to tailor the jam formulations from wine fruits sediments of cherry and kiwi with its important acceptable characteristics is capable of being commercialized in the local markets.