COMPOSITION OF APPLE POMACE, STANDARDIZATION OF PULP MAKING, PREPARATION AND EVALUATION OF APPLE POMACE JAM

The apple pomace was found to be a rich source of sugars, crude fibres , pectin, acids, but a poor source of proteins on dry weight basis. Th e pomace has macro (K, Na, Ca, Mg) and micro (Cu, Zn, Fe, Mn) elements in appreciable quantities. The period of pomace preparation in the se ason effected the composition of the pomace. The pomace of early stage had higher amounts of starch, pectin and lower amount of sugars than the latter stages. For the preparation of pulp 1:3 dilution of apple p omace was found to be optimum. Physicochemical analysis of jam prepare d from pomace showed that the stage of pomace preparation significantl y effected the total sugars, reducing sugar, brix-acid ratio, starch, pectin, crude fibres while total soluble solids, titratable acidity an d ascorbic acid contents remained uneffected. The sensory analysis sho wed the jam from 2nd stage to be the best. Out of three ratios of pulp :sugar tried 1:1.25 was found to be the best for preparation of the ap ple pomace jam of acceptable quality. Changes in different chemical ch aracteristics of jam due to use of different ratios of pulp : sugar tr ied were noted. Storage of apple pomace jam for six months significant ly increased the total soluble solids, total sugars, reducing sugars a nd acidity while non-reducing sugars, brix acid ratio, starch, pectin, crude fibres, ascorbic acid contents and sensory scores were reduced. Except for the small changes in different parameters no other spoilag e symptoms were detected during storage. In general, the storage behav iour of apple pomace jam was similar to other processed products. The apple pomace jam could be stored for a period of six months.