Standardization of recipes for preparation of sweet potato jam

Rahul Sur; Chandan Paik; Surajit Mitra; Ivi Chakraborty

Standardization of recipes for preparation of sweet potato jam

Author(s):

Rahul Sur, Chandan Paik, Surajit Mitra and Ivi Chakraborty

Abstract:

A comparative study was done to determine the most suitable combination of two cultivars of sweet potato for jam preparation. Two best cultivars of sweet potato selected for preparation of jam with varing sugar concentration, one is purple flesh V1 Cultivar (TSP-12-14) and another is orange flesh V2 Cultivar (ST-14), and study the storage life and biochemical constitute of jam during storage period 0 days to 30 days.

T1 V1 = 1KG PULP (cv. TSP-12-14) + 1KG SUGAR, T2 V1=1KG PULP (cv. TSP-12-14) + 900 GM SUGAR, T3 V1=1KG PULP (cv. TSP-12-14) + 800 GM SUGAR, T4 V1=1KG PULP (cv. TSP-12-14) + 700 GM SUGAR, T5 V2 = 1KG PULP (cv. ST-14) + 1KG SUGAR, T6 V2=1KG PULP (cv. ST-14) + 900 GM SUGAR, T7 V2 =1KG PULP (cv. ST-14) + 800 GM SUGAR, T8 V2=1KG PULP (cv. ST-14) + 700 GM SUGAR.

During observation best results found in T₁ V₁ = 1 KG PULP (cv. TSP-12-14) + 1 KG SUGAR T₂ V₁=1 KG PULP (cv. TSP-12-14) + 900 GM SUGAR, T5 V₂ = 1 KG PULP (cv. ST-14) + 1 KG SUGAR, T₆ V₂=1 KG PULP (cv. ST-14) + 900 GM SUGAR

This 4-sugar concentration performs good.

Pages: 580-584 | 1965 Views 1261 Downloads

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Journal of Pharmacognosy and Phytochemistry

How to cite this article:

Rahul Sur, Chandan Paik, Surajit Mitra and Ivi Chakraborty. Standardization of recipes for preparation of sweet potato jam. J Pharmacogn Phytochem 2020;9(2):580-584.

Pharmacognosy

Journal of Pharmacognosy and Phytochemistry

Vol. 9, Issue 2 (2020)

Standardization of recipes for preparation of sweet potato jam

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