National Academy of Agricultural Sciences (NAAS)
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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 |
Response surface methodology tool was used to assess ingredient interaction and model taking into account their respective responses for preparing aonla jam. Model capable of predicting the quality of aonla products were derived. Jam was prepared using aonla pulp, sugar and citric acid and response observed were gel strength, rupture force, adhesiveness and overall acceptability. The F-values for models of gel strength, rupture force, adhesiveness and overall acceptability (209.29, 49.85, 55.58 and 76.18 respectively) was observed to be highly significant (p<0.001) while the lack of fit was non-significant for all models event at 95% level.
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