PARVEEN KUMARI* AND B. S. KHATKAR**
Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar-125 001
(Haryana), India
*(e-mail : saroya_24@yahoo.co.in; Mobile : 9466368964; **bskhatkar@yahoo.co.in; Mobile : 9992656849)
(Received : February 15, 2019; Accepted : April 20, 2019)
ABSTRACT
Aonla jam was analyzed for phytochemicals analysis (gallic acid, ethyl gallate, ellagic acid and quercetin)
using HPLC as well as ascorbic acid, total polyphenolic, sugar content and sensory characteristics of
aonla jam were studied. For storage study, jam was stored at room temperature (20-300C), refrigerated
condition (40C) and accelerated temperature (400C). Aonla jam control sample and jam sample preserved
with KMS (potassium metabisulphite 350 ppm) were analyzed at a regular interval of 20 days. Aonla jam
preserved with KMS (potassium metabisulfite) showed better retention of nutritional parameters and
organoleptic characteristics.
Key words :Phytochemical analysis, storage, aonla, jam