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 |
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.
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