ORGANOLEPTIC EVALUATION OF DIET JAM FROM APPLE GROWN IN SWAT VALLEY

This research was carried out in Department of Food Science and Technology NWFP Agricultural University Peshawar Pakistan during 2007, to investigate the effect of non caloric sweeteners (aspartame, cyclamate and saccharine) on the sensory characteristics of diet apple jam. All the samples were stored in sterilized glass jars and were subjected to sensory evaluation fortnightly for three months of storage. The treatments were T1 (aspartame), T2 (cyclamate), T3 (saccharin), T4 (aspartame + cyclamate), T5 (cyclamate + saccharin)/ and T6 (aspartame + saccharin). Maximum decrease in color score was recorded in sample T3 followed by T5 , while minimum decrease was recorded in sample T4 followed by T6. Maximum decrease in taste score was recorded in sample T2 followed by T5 , while minimum decrease was recorded in sample T4 followed by T6. Maximum decrease in texture score was recorded in sample T2 followed by T5 , while minimum decrease was recorded in sample T4 followed by T6. Maximum decrease in overall acceptability was recorded in sample T3 followed by T2, while minimum decrease was recorded in sample T4 followed by T6. Statistical analysis showed that storage intervals and treatments had a significant (p 0. 05) effect on sensory quality of diet apple jam