TAILIEUCHUNG - Preparation and evaluation of bael-mango jam

The bael-mango jam was prepared and evaluated for changes in chemical and sensory parameters at monthly intervals for three months storage period. Total soluble solids and acidity increased significantly, while total carotenoids decreased significantly in jam with the advancement in three months storage period. The colour and appearance, texture, taste, flavour, mouth feel and overall acceptability of bael-mango jam decreased significantly during three months storage duration, however, the products were found acceptable level even after three months storage. Jam prepared with 0 bael: 100 mango pulp ratio was found most acceptable. | 2019 8 7 663-667 EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 8 Number 07 2019 Journal homepage http Original Research Article https Preparation and Evaluation of Bael-Mango Jam Shafaly Sharma Rakesh Gehlot Rattan Singh Rekha and Ritu Sindhu Centre of Food Science and Technology CCS Haryana Agricultural University Hisar-125 004 Haryana India Corresponding author ABSTRACT Keywords Bael Mango Blends Jam Chemical Sensory Parameters Storage Article Info Accepted 07 JUne 2019 Available Online 10 July 2019 The bael-mango jam was prepared and evaluated for changes in chemical and sensory parameters at monthly intervals for three months storage period. Total soluble solids and acidity increased significantly while total carotenoids decreased significantly in jam with the advancement in three months storage period. The colour and appearance texture taste flavour mouth feel and overall acceptability of bael-mango jam decreased significantly during three months storage duration however the products were found acceptable level even after three months storage. Jam prepared with 0 bael 100 mango pulp ratio was found most acceptable. Introduction Bael Aegle marmelos Correa. is one of the important fruit trees of Indian origin and it has been known in India from pre-historic times. Its medicinal properties have been dealt with in Charak SamhitaJ an early medicinal treatise in Sanskrit. The pulp of fruit contains many functional and bioactive compounds such as carotenoids phenolics alkaloids coumarins flavonoids terpenoids and other antioxidants which may protect against chronic diseases. The fruit is aromatic cooling and laxative. The ripe bael fruit is a tonic restorative laxative and is good for heart and brain whereas mature bael fruit is astringent digestive stomachic. The fruit is used for the treatment of diarrhoea and dysentery. .

• Sinh học
• Evaluation of bael mango jam
• Preparation of bael mango jam
• Bael mango jam
• Found most acceptable
• Mango pulp ratio