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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.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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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 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

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(8): 1485-1492
DOI: https://doi.org/10.20546/ijcmas.2017.608.179


Quality Evaluation and Preparation of Jam from Sweet Potato Cultivars
Chhama Devi*, Laureate Hynniewta and Surajit Mitra
Department of Post-Harvest Technology of Horticultural Crops, Bidhan Chandra Krishi Viswavidyalaya, Mondouri, Nadia District, West Bengal, India
*Corresponding author
Abstract:

A comparative study was done to determine the most suitable combination of two cultivars of sweet potato for jam preparation incorporated within the ratios T1 = TSP 12-14 (100%), T2 = TSP 12-8 (100%), T3 = TSP 12-8 + TSP 12-14 (50% each), T4 = TSP 12-14 (75%) + TSP 12-8 (25%), T5 = TSP 12-14 (25%) + TSP 12-8 (75%). All the jam samples prepared from sweet potato were stored in sterilized glass jars and evaluated physico-chemically for ascorbic acid, pH, total soluble solids, reducing sugars and non-reducing sugars, total sugar and sensory evaluation for an interval of 0 day, 30 days, and 60 days. For jam preparation treatment TSP-12-14 (100%) shows better biochemical retentions up to 60 days of storage along with good overall acceptability.


Keywords: Sweet potato, Jam.
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How to cite this article:

Chhama Devi, Laureate Hynniewta and Surajit Mitra. 2017. Quality Evaluation and Preparation of Jam from Sweet Potato CultivarsInt.J.Curr.Microbiol.App.Sci. 6(8): 1485-1492. doi: https://doi.org/10.20546/ijcmas.2017.608.179