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Studies on Processing and Storage Stability of Jamun Nectar


Affiliations
1 College of Horticulture (O.U.A.T.), Chiplima, Sambalpur (Odisha), India
2 Department of Post Harvest Technology, College of Horticulture (SDAU), Jagudan, India
3 Krishi Vigyan Kendra (OUAT), Jajpur (Odisha), India
     

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In the study different recipes of Jamun Nectar was standardized to explore the processing potential of Jamun, a minor fruit. There were five different possibilities of recipes. The Nectar prepared from the recipes 20 per cent juice, 14 per cent TSS and 0.30 per cent Acidity gave highest organoleptic quality score followed by Nectar prepared from 20 per cent pulp, 18 per cent TSS and 0.25 per cent Acidity and the quality of the prepared RTS was maintained up to fifth month at ambient temperature.

Keywords

Jamun, Receipes, Iron, Calcium, Phosphorus
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  • Studies on Processing and Storage Stability of Jamun Nectar

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Authors

Purandar Mandal
College of Horticulture (O.U.A.T.), Chiplima, Sambalpur (Odisha), India
Alok Nath
Department of Post Harvest Technology, College of Horticulture (SDAU), Jagudan, India
Bijayalaxmi Mohanta
Krishi Vigyan Kendra (OUAT), Jajpur (Odisha), India

Abstract


In the study different recipes of Jamun Nectar was standardized to explore the processing potential of Jamun, a minor fruit. There were five different possibilities of recipes. The Nectar prepared from the recipes 20 per cent juice, 14 per cent TSS and 0.30 per cent Acidity gave highest organoleptic quality score followed by Nectar prepared from 20 per cent pulp, 18 per cent TSS and 0.25 per cent Acidity and the quality of the prepared RTS was maintained up to fifth month at ambient temperature.

Keywords


Jamun, Receipes, Iron, Calcium, Phosphorus

References