摘要：The aim of study is to make preserved products using wood apple. Wood apple is the cheaper, highly nutritious and easily perishable and seasonally available fruit and it was decided to preserve for human consumption throughout the year. This study was planned to utilize the preserved wood apple by preserving them as jam and fruit bar. Using wood apple preserved products like jam and fruit bar were developed, stored and quality parameters were assessed for a periods of 90 days. Organoleptic evaluation shows storage stability was good in both jam and fruit Bar with respect to flavour and consistency. Nutritive analysis shows reduction in Vitamin C, Calcium and Phosphorous in both jam and fruit bar during 90th day of storage. The acidic content of the preserved products decreased in both Jam (2.5%) and fruit bar (1.66%). No Significant change observed in TSS, pH, pectin and ash value for both jam and fruit bar during storage. Total sugar increased up to 0.68 and 0.89% and reducing sugar increased to 2.59 and 1.53% in both jam and fruit bar, respectively. The microbial load of both jam and fruit bar was under the limit at the end of 90 days. Hence, the prepared jam and fruit bar was safe and fit for consumption.
