The effect of various blends of banana (B) and mushroom (M) as well as storage time on theoverall quality characteristics of jam at ambient temperature were studied for three months of storageperiod. All the treatments were analysed for physicochemical properties (total soluble solids (°Brix), pH,reducing sugars (%), non-reducing sugars (%), ascorbic acid (mg/100 g) and percent acidity) and sensoryproperties (taste, colour, texture and overall acceptability). Significant (P < 0.05) increase were examinedin total soluble solids (67.94-69.78 °brix), percent acidity (0.71-0.87%) and reducing sugars (18.17-29.33%)during the storage period. While, significant (P < 0.05) reduction in pH (3.45 to 3.26), non reducing sugars(44.90-30.83%), ascorbic acid (7.81 to 5.52 mg/100 g), colour (7.34 to 4.84), taste (7.27 to 4.51), texture(7.06 to 4.60) and overall acceptability (7.17 to 4.69) were observed. Physicochemical and sensory analysesshowed that jam prepared from BM6 (400 g banana + 600 g mushroom + 1kg sugar + 2 g citric acid) wasof good quality attributes among the treatments.

The aim of this study was to evaluate various combination and effect of storage period on thequality of carrot apple blended jam at ambient temperature (18-25 °C). The treatments were CA0, CA1,CA2, CA3, CA4 and CA5. All the treatments were examined for physicochemical properties i.e., total solublesolids (TSS), pH, reducing sugars (%), percent acidity, non-reducing sugars (%), ascorbic acid (mg/100 g),as well as for sensory properties at fifteen days interval for a total storage period of 90 days. Significantincrease (P<0.05) were examined in TSS (67.45-70.40 °brix), acidity (0.64-0.80) and reducing sugars(16.64-27.78). While, significant decrease (P<0.05) were examined in pH (3.63-3.44), non reducing sugars(45.04-27.69), ascorbic acid (7.81-5.52 mg/100 g), colour (7.33-4.35), taste (7.40-4.12), texture (7.22-4.06) and overall acceptability (7.36-4.14). Statistical results concluded that treatment and storage has asignificant effect on the quality and stability of carrot pulp and apple pulp blend jam. Results revealed thatgood quality jam could be prepared with equal amount of carrot and apple pulp, which showed withminimum damage to physiochemical and sensory attributes among the other treatment even after 90 daysof storage.