COMPARISON OF INDIGENOUSLY DEVELOPED TANGERINE-ORANGE MARMALADE WITH BRANDED MARMALADES AVAILABLE AT LOCAL MARKETS
Ambreen Akhtar Saddozai*, Amer Mumtaz*, Nouman Rashid*, Shahzada Arshad Saleem**, Saeeda Raza* and Muhammad Naeem Safdar*
ABSTRACT
The objective of this study was to compare the nutritional composition and microbial quality of both branded and non-branded marmalades. Oranges were purchased from local markets while tangerines were product of in-house farm at Food Science and Product Development Institute (FSPDI), National Agricultural Research Centre (NARC), Islamabad. Juices were extracted and kept in sterilized and sealed glass bottles. Samples were subsequently analyzed for Total Plate Count (TPC), yeast, moulds, pH, sugars and vitamin C contents. Marmalade was prepared from blended juices of orange and tangerine. Branded marmalades i.e., National, Mitchells and Salman’s were purchased from local markets and compared with non-branded (orange and tangerine) marmalades. Both marmalades were analysed for microbiological (TPC, yeast and mould), physico-chemical characteristics (pH, Brix, vitamin C and sugars) and organoleptic attributes. TPC count in both samples were nil. Yeast and -1 mould count was nil in branded while it was 600 and 400 cfug in orange and tangerine marmalades, respectively. Sugar contents, pH and Brix ranged from 14.97% to 59.70%, 3.00 to 3.46, 15.0 B to 60.2 B in branded and non-branded marmalades, respectively. Organoleptically marmalade developed at FSPDI was non-significantly different from all the branded marmalades except Salman’s.
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