Open AccessStudies on processing and storage stability of jamun RTS
Author(s) -
Purandar Mandal,
Saumya Kanta Pattanaik,
Sachidananda Nanda,
Alok Nath
Publication year - 2021
Publication title -
international journal of agricultural sciences/international journal of agricultural sciences
Language(s) - English
Resource type - Journals
eISSN - 0976-5670
pISSN - 0973-130X
DOI - 10.15740/has/ijas/17-aaebssd/182-184
Subject(s) - organoleptic , food science , chemistry , mathematics
In this study different recipes of Jamun Ready To Serve (RTS) was standardized to explore the processing potential of Jamun, a minor fruit. There were five different possibilities of recipes. The RTS prepared from the recipes 13% Juice, 12% TSS and 0.28% Acidity gave highest organoleptic quality score followed by RTS prepared from 10% Juice, 12% TSS and 0.30% Acidity and the quality of the prepared RTS was maintained up to fifth month at ambient temperature.