National Academy of Agricultural Sciences (NAAS)
|
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 |
Blended sapota and tamarind jelly cube was prepared by using various proportions of sapota and tamarind fruit juices viz. 100:00, 90:10, 85:15, 80:20, 75:25 and 70:30 with 0.5 per cent level of citric acid. The blended sapota and tamarind jelly cube was evaluated for physical, chemical and sensory quality parameters during 90 days of storage to standardize the proportion of sapota and tamarind fruit juices in the blended jelly. An increasing trend in moisture, TSS, reducing sugars and total sugars and decreasing trend in titratable acidity was observed during storage period of 90 days. The jelly prepared by blending sapota and tamarind juices in the ratio 75:25 was found to be the best proportion for the preparation of blended sapota and tamarind jelly cube with highest organoleptic score for colour, flavour and overall acceptability.
Citations |
 |
 |
 |
 |
