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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 2018 - IJCMAS--ICV 2018: 95.39 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 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
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.2018.7(2): 456-467
DOI: https://doi.org/10.20546/ijcmas.2018.702.057


Development of Blended Sapota [Manilkara achras (Mill) Fosberg] and Tamarind (Tamarindus indica L.) Jelly Cubes
V.T. Deokar*, K.H. Pujari and P.P. Relekar
Department of Post Harvest Management of Fruit, Vegetable and Flower Crops, Post Graduate Institute of Post Harvest Management, Killa-Roha, Raigad, Maharashtra, India
*Corresponding author
Abstract:

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.


Keywords: Jelly, Sapota, Storage, Sugar, Tamarind
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How to cite this article:

Deokar, V.T., K.H. Pujari and Relekar, P.P. 2018. Development of Blended Sapota [Manilkara achras (Mill) Fosberg] and Tamarind (Tamarindus indica L.) Jelly Cubes.Int.J.Curr.Microbiol.App.Sci. 7(2): 456-467. doi: https://doi.org/10.20546/ijcmas.2018.702.057