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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.2017.6(12): 3365-3373
DOI: https://doi.org/10.20546/ijcmas.2017.612.392


Preparation of Tamarind Jam Blended with Mango
E. Kiranmai, A. Suneetha and Nikita Sethi
Indian Institute of Millets Research, Rajendranagar, Hyderabad, Telangana, India
*Corresponding author
Abstract:

A study was conducted to evaluate the physico-chemical, sensory quality characteristics and storage stability of the developed products prepared with tamarind by blending with mango pulp. Tamarind pulp was used for the preparation of jam by blending with different levels (10%, 20%, 30%, 40% and 50%) of mango pulp. These prepared products were evaluated for Physico-chemical, sensory and microbial attributes during the storage period at room temperature. The overall acceptability was the highest in jam prepared with 60% tamarind pulp + 40% mango pulp (T5), and stored without any deterioration and consumer acceptable up to 3 months without affecting their quality.


Keywords: Tamarind, Mango, Jam, Sensory attributes and storage.
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How to cite this article:

Kiranmai, E., A. Suneetha and Nikita Sethi. 2017. Preparation of Tamarind Jam Blended with Mango.Int.J.Curr.Microbiol.App.Sci. 6(12): 3365-3373. doi: https://doi.org/10.20546/ijcmas.2017.612.392