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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.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(3): 1143-1152
DOI: https://doi.org/10.20546/ijcmas.2019.803.136


Development of Jam from Under Exploited Fruit Aliv (Meyna laxiflora Robyns)
Pravin N. Dhodade1*, Yogesh P. Dhaygude2, Amit Kumar Tiwari3 and Vishal R. Birwatkar4
College of Food Technology, Achloli, Mahad, Maharashtra, India
*Corresponding author
Abstract:

Aliv fruit jam was developed in the present study. The finding of this study shows that the developed product of aliv jam has maximum consumer acceptance, due to its highly antioxidant activity and taste. A new formulated Alivfruit jam was prepared and biological, chemical and physical analysis was performed. The product were also tested for sensory properties and it was found good. The developed aliv fruit jam was packed in glass jar and stored at a temperature of 25 1.5 . A significant increase in pH was observed in aliv fruit jam during storage. A significant decrease in T.S.S. during storage of jam. No significant effect of packaging material was found on pH and T.S.S. of developed product. Based on the high overall acceptability scores and acceptable T.S.S. and pH. Aliv fruit jam developed and packed in glass jars was highly acceptable up to 3 month by consumer. Sensory evaluation of aliv jam was carried out sample S3 observed highest score followed by S2, and S1. The sample scored higher for appearance followed by S1& S2. The taste of sample significantly affected with addition of fresh aliv pulp.


Keywords: Antioxidants, Sensory analysis, Aliv fruit, Jam, Fruit products
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How to cite this article:

Pravin N. Dhodade, Yogesh P. Dhaygude, Amit Kumar Tiwari and Vishal R. Birwatkar. 2019. Development of Jam from Under Exploited Fruit Aliv (Meyna laxiflora Robyns).Int.J.Curr.Microbiol.App.Sci. 8(3): 1143-1152. doi: https://doi.org/10.20546/ijcmas.2019.803.136