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 |
The objective of research work was to study bio active compounds and antioxidant activity of Karonda Jam during storage. The Karonda jam with 3.28 pH, 72.23 0Brix TSS, 0.78% titrable acidity showed the highest overall acceptability (8.07) on 9 point Hedonic scale. Storage studies at ambient temperature showed increasing trend of total and reducing sugars while ascorbic acid, total phenol content, total flavonoids content, antioxidant activity by FRAP and DPPH radical scavenging activity showed significant decrease during storage for six months. There was no bacterial and mould growth during storage for six months. The organoleptic scores remained in acceptable range and overall acceptability in "Like moderately to Like very much range" throughout storage period. The nutritional value, microbial safety and overall acceptability revealed the possibility of processing karonda into jam.
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