Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

See Guidelines to Authors
Current Issues
Download Publication Certificate

Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2021.10(9): 114-120
DOI: https://doi.org/10.20546/ijcmas.2021.1009.013


Study on Preparation of Pomegranate Jam Fortified with Extracts of Some Horticultural Plants
Manideepa Roy, Pooja Upasana Bhanj, Sipra Mohapatra and Ankan Das*
Department of Horticulture, Institute of Agricultural Science, University of Calcutta. 51/2 Hazra Road, Kolkata - 700019, India
*Corresponding author
Abstract:

Pomegranate fruits are very beneficial to us and if some processed thing can be developed from it, further enhanced with extracts of important horticultural plants than it can be additionally more useful to us. Therefore, keeping this thing in mind, the work was undertaken. In the present experiment fortified pomegranate jam was prepared and analyzed. The preparation of jam, by adding extract of beneficial horticultural plants along with specified concentration of pectin and sodium benzoate was done with continuous stirring while heating. The extracts used for fortification of the jam were taken from mint, coriander, green tea, coffee and basil. Overall there were six treatments including the control. After preparation of the fortified pomegranate jam, they were stored in glass bottle in refrigerated condition. All the treatments were replicated three times and Completely Randomized Design was used for statistical analysis. Attributes were studied in the laboratory at different days of storage interval. From the total experiment it was obtained that the pomegranate jam fortified with coriander seed and basil extract were the best which was followed by green tea extract as fortifying agent, as they showed good results.


Keywords: Pomegranate, jam, fortification, storage, attributes
Download this article as Download

How to cite this article:

Manideepa Roy, Pooja Upasana Bhanj, Sipra Mohapatra and Ankan Das. 2021. Study on Preparation of Pomegranate Jam Fortified with Extracts of Some Horticultural Plants.Int.J.Curr.Microbiol.App.Sci. 10(9): 114-120. doi: https://doi.org/10.20546/ijcmas.2021.1009.013