Abstract
In the present investigation to determine the suitability of mango varieties for Jam preparation, five Malda grown mango varieties namely, Himsagar, Lakshmanbhog, Amrapali, Fazli and Kishanbhog were utilized along with assessment of storage behavior of the end product. During the period of study TSS, ascorbic acid, titratable acidity, total sugars, reducing sugars, non reducing sugars, pH, microbial count in processed product and Organoleptic evaluation were assessed from initial day of storage to 180th day of storage. With the advancement in the length of storage interval TSS, reducing sugar and total sugar content and titratable acidity showed a gradual increase upto 180 days of storage. The overall assessment of quality revealed that with respect to conjugal study of all these parameters jam prepared from the variety Himsagar proved considerably superior. The maximum Overall acceptability score (7.79) also had been gathered by jam manufactured from Himsagar variety.
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