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Research Paper | Food Science | India | Volume 7 Issue 11, November 2018

Development and Quality Evaluation of Sweet Potato Jam Blended with Carrot

Ashish Nalinde ^[2] | Ashish Mhaske ^[2] | Nikhil Bhagwat ^[2] | Swapnil Borale ^[2] | Sachin Jadhav ^[2]

Abstract: The present study was carried out with the objective to prepare jam by incorporation of roots and tuber vegetables (Sweet potato and carrot) and to assess the acceptability and nutritive value of the products prepared. Jam is prepared from fruits and vegetable pulp by boiling with sufficient quantity of sugar to a moderately thick consistency. Three different jams were Produced by different concentration (sweet potato, carrot) respectively: T1 (50 %, 50 %), T2 (25 %, 75 %) and T3 (75 %, 25 %). The developed products underwent a sensorial analysis that revealed that (75 %, 25 %) jam was globally better accepted. However, done the chemical analysis of selected sample. The chemical analysis of sweet potato jam blended with carrot was analyzed and it was found that contains Energy value 278 Kcal/100gm, carbohydrate69.56, total sugar as sucrose 49.88.

Keywords: Sweet potato, carrot, nutrition, blended, pulp

Edition: Volume 7 Issue 11, November 2018,

Pages: 109 - 112