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| Das, Ashish Kumar. |
| The study was undertaken with the objective of evaluating jam with enhanced nutritional properties and acceptable sensory attributes. The proximate composition of formulated jam samples was ranged from 31.40 to 30.34% for moisture, 0.41 to 0.22% for ash, 0.92 to 0.69% for protein, 0.35 to 0.31% for fat, 0.96 to 0.76% for fiber and 67.48 to 66.34% for carbohydrate. The antioxidant activity was found in sample A (40.9), B (39.65) and C (25.7) % and the total phenolic content of different formulated jam vary from 6.58802 to 2.239 mg GAE/100gm. The physicochemical characteristics of the jam sample were evaluated after the aqueous extract of carrot with papaya juice was turned into jam. The jam was developed by using Carica papaya and carrot in different ratios... |
| Tipo: Info:eu-repo/semantics/article |
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| Ano: 2023 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/7831 |
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