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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(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