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 |
Karonda jelly was prepared from cultivars viz ‘Pant Manohar’, ‘Pant Sudarshan’ and ‘Pant Suvarna’ at picking dates of 40, 60 and 80 days after fruit set. The shelf stability of the jelly samples were evaluated at ambient temperature for a period of nine months. The ‘Pant Suvarna’ jelly exhibited maximum moisture, total soluble solids (TSS), reducing sugar, non-reducing sugar, total sugar, non-enzymatic browning and pectin content. Among picking dates, the maximum and minimum pectin content, colour, appearance, taste, consistency and overall acceptability scores were observed in jelly prepared at 60 and 80 Days after fruit set, respectively. During storage period of nine months, a gradual reduction in moisture content, non-reducing sugar, total sugar, ascorbic acid, pectin, colour, appearance, taste, consistency and overall acceptability scores were observed in jelly. However, TSS, reducing sugar, titratable acidity, non-enzymatic browning and flavour score were increased with the increase in storage period. No yeast and mold growth were observed in jelly during entire storage period.
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