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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 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 7, Issue:4, April, 2018
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
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Int.J.Curr.Microbiol.App.Sci.2018.7(4): 1018-1024
DOI: https://doi.org/10.20546/ijcmas.2018.704.111


Effect of Storage Conditions on the Nutritional Quality of Protein Fortified Jackfruit Jam
Md. Arshad, K.R. Vasudeva*, H.C. Krishna, T.H. Shankarappa and G.K. Halesh
Department of Postharvest Technology, College of Horticulture, University of Horticultural Sciences Campus, GKVK, Bengaluru, Karnataka, India
*Corresponding author
Abstract:

Changes in chemical and sensory characteristics of protein fortified jackfruit jam (2% SPI and 2% WPI) during three months storage at refrigeration temperature (4oC) and ambient condition (26-28oC) were studied. During storage, ascorbic acid, lycopene and protein content of the product decreased, whereas there was an increase in titratable acidity and total sugars in both the fortified jam under different storage conditions up to three months. The changes in physico-chemical parameters were more pronounced at ambient temperature as compare to refrigerated storage. The product was found to be nutritionally and microbiologically safe after three months of storage.


Keywords: Jackfruit jam, Protein fortified, Soya protein isolate and whey protein concentrate

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How to cite this article:

Md. Arshad, K.R. Vasudeva, H.C. Krishna, T.H. Shankarappa and Halesh, G.K. 2018. Effect of Storage Conditions on the Nutritional Quality of Protein Fortified Jackfruit Jam.Int.J.Curr.Microbiol.App.Sci. 7(4): 1018-1024. doi: https://doi.org/10.20546/ijcmas.2018.704.111
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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