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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 8, Issue:7, July, 2019
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
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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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