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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
A comparative study was done to determine the most suitable combination of two cultivars of sweet potato for jam preparation incorporated within the ratios T1 = TSP 12-14 (100%), T2 = TSP 12-8 (100%), T3 = TSP 12-8 + TSP 12-14 (50% each), T4 = TSP 12-14 (75%) + TSP 12-8 (25%), T5 = TSP 12-14 (25%) + TSP 12-8 (75%). All the jam samples prepared from sweet potato were stored in sterilized glass jars and evaluated physico-chemically for ascorbic acid, pH, total soluble solids, reducing sugars and non-reducing sugars, total sugar and sensory evaluation for an interval of 0 day, 30 days, and 60 days. For jam preparation treatment TSP-12-14 (100%) shows better biochemical retentions up to 60 days of storage along with good overall acceptability.