Preparation and Evaluation of Bael-Mango Jam

Shafaly Sharma; Rakesh Gehlot; Rattan Singh; Rekha; Ritu Sindhu

doi:https://doi.org/10.20546/ijcmas.2019.807.082

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Original Research Articles Volume : 8, Issue:7, July, 2019

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
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Int.J.Curr.Microbiol.App.Sci.2019.8(7): 663-667

DOI: https://doi.org/10.20546/ijcmas.2019.807.082

Preparation and Evaluation of Bael-Mango Jam

Shafaly Sharma, Rakesh Gehlot, Rattan Singh^*, Rekha and Ritu Sindhu

Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar-125 004, Haryana, India

^*Corresponding author

Abstract:

The bael-mango jam was prepared and evaluated for changes in chemical and sensory parameters at monthly intervals for three months storage period. Total soluble solids and acidity increased significantly, while total carotenoids decreased significantly in jam with the advancement in three months storage period. The colour and appearance, texture, taste, flavour, mouth feel and overall acceptability of bael-mango jam decreased significantly during three months storage duration, however, the products were found acceptable level even after three months storage. Jam prepared with 0 bael: 100 mango pulp ratio was found most acceptable.

Keywords: Bael, Mango, Blends, Jam, Chemical, Sensory, Parameters, Storage

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How to cite this article:

Shafaly Sharma, Rakesh Gehlot, Rattan Singh, Rekha and Ritu Sindhu. 2019. Preparation and Evaluation of Bael-Mango Jam.Int.J.Curr.Microbiol.App.Sci. 8(7): 663-667. doi: https://doi.org/10.20546/ijcmas.2019.807.082

Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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Original Research Articles Volume : 8, Issue:7, July, 2019

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