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 |
A study was conducted to evaluate the physico-chemical, sensory quality characteristics and storage stability of the developed products prepared with tamarind by blending with mango pulp. Tamarind pulp was used for the preparation of jam by blending with different levels (10%, 20%, 30%, 40% and 50%) of mango pulp. These prepared products were evaluated for Physico-chemical, sensory and microbial attributes during the storage period at room temperature. The overall acceptability was the highest in jam prepared with 60% tamarind pulp + 40% mango pulp (T5), and stored without any deterioration and consumer acceptable up to 3 months without affecting their quality.
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