Abstract
Stabilization, physiochemical and sensory evaluation of mango jam with jaggery stored at ambient temperature (25-30ºC)
Highlights
D (Mj1, Mj2, Mj3, Mj4 and Mj5) and were stored at ambient temperature (25-30OC)
Jam is a semi-solid food product made by According to Codex Alementarious mixing of fruit pulp, sugar along with commission, the total soluble solids of jam thickening agent and acids with continuous should not be less than 68obrix
Jaggery and sugar were added to pulp separately and in combination and cooked until total soluble solid was reached to 63—68 0 Brix
Summary
Stabilization, physiochemical and sensory evaluation of mango jam with jaggery stored at ambient temperature (25-30oC).
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