Dependence of Vitamin C and Total Soluble Solids (TSS) in Quince Fruit on Sugar and Pectin Content

Abstract

Apples and quinces are one of the most widely grown fruits in Uzbekistan. These fruits are wasted during ripening due to some reasons. One of the ways to preserve and extend the shelf life of these fruits without wasting is making jam. Jam is a gel-like and semi-solid food. The preparation of apple jam was combined with the addition of quince, which contains pectin, which helps to form gels. Sugar is added as a preservative. On the other hand, sugar plays a role in gel formation with pectin. Industrially obtained pectin was added to improve the gel formation in the preparation of jam. Factors observed in this study are the concentration of sugar (50, 60, 70%) and industrially obtained pectin (0, 0, 3, 0, 5%), which can affect some quality parameters such as spreadability of jam, total soluble solid (TSS), vitamin C value. The best characteristics of jam with spreadability 13.5, TSS value 70.5%, vitamin C value 0.81% were obtained with 50% sugar addition without adding pectin.