VALUE ADDITION OF APPLE JAM WITH THYME AND MINT.

A study was attempted at Food Technology Section, Post Harvest Research Centre, AARI, Faisalabad to develop new flavor and augment the health benefits and medicinal herbs in the form of jam. Thyme and mint were added in varying concentrations in the apple jam and different physico-chemical and organoleptic parameters were studied during storage. Significant effect of storage and concentrations was recorded for physico-chemical and sensory parameters. Acidity and total soluble solids (TSS) were increased in both thyme and mint apple jam while, pH, ascorbic acid and total phenols followed a decreasing pattern during storage. Ascorbic acid was decreased from 46.54 to 44.31mg/100g in thyme apple jam and 42.72 to 39.63mg/100g in mint apple jam whereas total polyphenols experienced a decline from 41.25 to 37.50mg GAE/100g FW in thyme apple jam and 53.41 to 49.82mg GAE/100g FW in mint apple jam. Both products remained in acceptable range in terms of sensory parameters during storage. Storage stability and acceptability showed that thyme and mint apple jams could be introduced in the market with the health benefits of both apple fruit and medicinal herbs. [ABSTRACT FROM AUTHOR]