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Vol. 10, Issue 7 (2021)

Changes in chemical constituents and overall acceptability of jackfruit nectar during storage

Author(s):
Romila Xess, Vijay Kumar, Deepti Patel and Arunima Tripathi
Abstract:
The investigation was undertaken at the Horticulture Processing Laboratory Department of Fruit Science, College of Agriculture, Indira Gandhi Agricultural University, Raipur (C.G.) during the year 2019-2020 and at Horticultural Laboratory, RMD CARS, Ambikapur (C.G.) during the year 2020-2021. The experiment consisted of ten treatments and three replications under completely randomized design. Among various recipe tried in this investigation, the nectar prepared from the treatment T8 (20% pulp + 18% TSS + 0.4% acidity) recorded highest organoleptic score with respect to colour and appearance, aroma, taste and overall acceptability as compared to other recipes during storage. During storage of nectar the acidity, TSS, total and reducing sugar showed an increasing trend with increasing period of storage while there was a decreasing trend of ascorbic acid, pH, non-reducing sugar and organoleptic score during storage period up to 90 days under ambient condition.
Pages: 332-336  |  306 Views  82 Downloads


The Pharma Innovation Journal
How to cite this article:
Romila Xess, Vijay Kumar, Deepti Patel, Arunima Tripathi. Changes in chemical constituents and overall acceptability of jackfruit nectar during storage. Pharma Innovation 2021;10(7):332-336.
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