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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 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(7): 2399-2404
DOI: https://doi.org/10.20546/ijcmas.2017.607.283


Studies on Shelf-Life Evaluation of Reduced Sugar Jelly Confection
S. Priya1* and N. Prakash2a
1College of Food and Dairy Technology, Tamil Nadu Veterinary and Animal Sciences University, Chennai-600052, Tamil Nadu, India
2Food Technologist, K.P. Manish Global Ingredients Private limited,Chennai-600 003, Tamil Nadu, India
*Corresponding author
Abstract:

The aim of this project is to reduce the sugar level in the jelly confectionery without affecting the sensory attributes and to increase the storage property of the jelly. Fructose oligo saccharide (FOS) was used to replace the sugar. Three different concentration of FOS was used at 6, 12, and 18 %. Jelly was prepared with a reduced amount of sucrose, citric acid, sodium benzoate, tri sodium citrate and low- esterified pectin. Blueberry pulp was added to the jelly. Physico-chemical parameters and microbiological load, were analyzed after storage of 15th, and 30th day. From the overall results it can be concluded that the storage period has effect on the prepared reduced sugar jelly, but their quality remains good and has maximum consumer acceptance.


Keywords: Fructose oligo saccharide, Blueberry, Low sugar confection, Shelf life, Acceptance.
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How to cite this article:

Priya, S. and Prakash, N. 2017. Studies on Shelf-Life Evaluation of Reduced Sugar Jelly ConfectionInt.J.Curr.Microbiol.App.Sci. 6(7): 2399-2404. doi: https://doi.org/10.20546/ijcmas.2017.607.283