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Vol. 8, Issue 9 (2019)

Studies on standardization of beetroot jam by using date paste and effect on organoleptic properties of jam during storage

Author(s):
Bhople SG, Chavan RF and Sakhale BK
Abstract:
The present investigation was carried out to refine the traditional method of preservation of fruits and vegetables by using different proportions of beetroot. Ripened beetroot was taken to extract its pulp and different proportions i.e. 25%, 50% and 75% of date paste were used to standardize the jam. Thereafter, jam samples were packaged in glass bottles and stored at ambient temperature for 3 months. Ratings for taste, texture and overall acceptability of jams were increased up to two months of storage and thereafter followed decreasing trend up to the end of three months. Results pertaining to yeast and mold count of control sample (T0) and beetroot sample containing 50 per cent date paste (T2) during three months of storage at ambient conditions revealed that yeast and mold count of all the samples followed a gradual increasing trend throughout the storage period of three months. Initially yeast and mold count was 14×101 CFU/g in control sample and 2×101 CFU/g in sample containing 50 per cent date paste but it was increased to 19×101 CFU/g and 8×101 CFU/g respectively in both the samples at the end of storage. Jam prepared by using 50% date paste was rated superior as compared to rest of the treatments. Jam prepared from both the preserved samples after three months were also well acceptable by the panelists.
Pages: 64-67  |  1156 Views  430 Downloads


The Pharma Innovation Journal
How to cite this article:
Bhople SG, Chavan RF, Sakhale BK. Studies on standardization of beetroot jam by using date paste and effect on organoleptic properties of jam during storage. Pharma Innovation 2019;8(9):64-67.

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