Study on Preparation of Wood Apple Jam Enriched in Aleo Vera and Jaggery

Saee Sanjay Chavan, Tushar Borse

Abstract: Jam were prepared by using wood apple (Limoniaacidissima) and aleo vera with jaggery as sweetner and evaluated for the proximate composition, flavonoids, and alkaloids, microbial load in the developed food. Wood apple and aleo vera are cheaper, highly nutritious. This study planned to make wood apple available through the year by preserving them as jam and aleo vera which is bitter in taste can be also eaten with this jam. Analysis is done of protein, carbohydrate, flavonoids, alkaloids and TSS is taken of jam. Jam were developed stored and quality parameters were assessed for a period of 90 days.

Keywords: Limoniaacidissima, aleo vera, jaggery, flavonoids, alkaloids, microbial loads