International Journal of Science , Engineering and Management (IJSEM)

Monthly Journal for Science , Engineering and Management

Volume3,April 2018,

Topic : Studies on Preparation of Jamun: Pomegranate Blended Jelly

Authors:V. V. Misal || K. H. Pujari, P. P. Relekar

Abstract:Jamun: Pomegranate blended jelly was prepared by using various proportions of Jamun and Pomegranate fruit juices viz. 100:00, 95:05, 90:10, 85:15 and 80:20 and with 0.5 per cent level of citric acid. The Jamun: Pomegranate blended jelly was evaluated for physical, chemical and sensory quality parameters during 90 days of storage to standardize the proportion of Jamun: Pomegranate fruit juices in the blended jelly. An increasing trend in moisture and reducing sugars and total sugars, T.S.S., Titratable acidity and ascorbic acid in decreasing trend was observed during storage period of 90 days. The jelly prepared by blending Jamun and Pomegranate juices in the ratio 85:15 was found to be the best proportion for the preparation of Jamun: Pomegranate blended jelly with highest organoleptic score for colour, flavour and overall acceptability.

Keywords: Jamun juice, Pomegranate juice, Blended, Storage, Jelly, Organoleptic score

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DOI: 01.1617/vol5/iss4/pid93850


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Editor-in-Chief

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Dr.Muhammad Ishtiaq,
Mirpur University of
Science & Technology,
Mirpur, Azad Kasmir.

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IMPACT FACTOR: 2.7

ISSN(Online): 2456-1304

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Thomson Reuters ID : q-6288-2016.
ORCiD Research ID : 0000-0001-9540-6799

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ACCEPTANCE RATIO: 25%
ARTICLES PUBLISHED:00007
PAPER RECEIVED:000028
Journal Code : IJSEM
Electronic ISSN : 2456-1304
Impact Factor : 2.7
Frequency : Monthly
Contact : editor@ijsem.org

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