Value Addition and Standardization of Mango Jam (Mangifera indica)
Dibya Darsini Swain, Devi Singh, C. John Wesley
Journal of Advances in Biology & Biotechnology · pp. 372–381 · Published 12 Jun 2024
10.9734/jabb/2024/v27i7998Abstract
The study was carried out at Post Harvest Laboratory of Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture Technology and Sciences, Prayagraj, Uttar Pradesh during the year 2023-2024 in which mango and tamarind were taken and they were treated with varying quantities of sugar, honey, and jaggery. This exploration was facilitated through a Completely Randomized Design (CRD) experiment, which evaluated seven treatments. Physicochemical analyses and organoleptic assessments were conducted over a 60-day storage period at ambient temperature. Results indicate that Treatment 4 (Mango + Tamarind + Jaggery 60% + Honey 40%) exhibited superior physicochemical properties, including total soluble solids, pH, total acidity, moisture content and ascorbic acid content. Organoleptic evaluations favored Treatment 4(Mango + Tamarind + Jaggery 60% + Honey 40%) for color and appearance, flavor and taste, texture, aroma, and overall acceptability, followed by Treatment 2 (Mango + Tamarind + Sugar 75% + Honey 25%). Notably, all treated samples surpassed the control in organoleptic tests. Furthermore, the assessments revealed improved sensory attributes at cold temperatures compared with ambient conditions. Treatment 6 (Mango + Tamarind + Jaggery 90% + Honey 10%) demonstrated the highest Benefit-Cost Ratio (1.45). These findings suggest the potential for optimizing mango jam formulations to enhance both physiochemical properties and consumer acceptance.
References (3)
- 1 Postharvest Biotechnology of Vegetables
- 2 Studies on Value Added Kinnow - Aonla Blended Ready to Serve Beverage [DOI]
- 3 The chemistry, biochemistry and technology of tamarind.
Cited by 2
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