DEVELOPMENT OF VALUE-ADDED BEETROOT JAM WITH APPLE POMACE AND CHIA SEED AND ITS SENSORY EVALUATION

DEVELOPMENT OF VALUE-ADDED BEETROOT JAM WITH APPLE POMACE AND CHIA SEED AND ITS SENSORY EVALUATION

Registration ID: IJNRD_197533

Published ID: IJNRD2305847

DOI: Click Here to Get

Saumya Maurya , Dr. Priyanka Shankar

Keywords: Beetroot, Apple Pomace, Chia Seed, Sensory evaluation, jam, and Attributes.

Abstract: The innovatively prepared beetroot jam fortified with apple pomace and chia seed increases its nutritive values which were usually less found in other prepared jams due to processing. The addition of apple pomace and chia seed overcomes the loss of important nutrition during jam preparation and makes it more valuable in nutrition than other jams. It also acts as a health-promoting functional food. The prepared jam has 3.8 pH and 650 brix which is desirable pH of jam. The sensory evaluation was done to map out the acceptance of the product on a hedonic scale from 0 to 9 where 0 was disliked extremely and 9 was like extremely with different attributes like appearance, flavour/taste, aroma, texture, acceptability, and overall. The highest scored attributes were texture, appearance, and flavour/taste respectively and aroma does not seem good score in comparison with other attributes.

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"DEVELOPMENT OF VALUE-ADDED BEETROOT JAM WITH APPLE POMACE AND CHIA SEED AND ITS SENSORY EVALUATION", IJNRD - INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT (www.IJNRD.org), ISSN:2456-4184, Vol.8, Issue 5, page no.i355-i358, May-2023, Available :https://ijnrd.org/papers/IJNRD2305847.pdf

Volume 8 Issue 5, May-2023

Pages : i355-i358

Paper Reg. ID: IJNRD_197533

Published Paper Id: IJNRD2305847

Downloads: 000121206

Research Area: Science & Technology

Country: Lucknow, Uttar Pradesh, India

Published Paper PDF: https://ijnrd.org/papers/IJNRD2305847.pdf

Published Paper URL: https://ijnrd.org/viewpaperforall?paper=IJNRD2305847

Journal Name: INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT(IJNRD)

ISSN: 2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar | ESTD YEAR: 2016

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This work is licensed under a Creative Commons Attribution 4.0 International License and The Open Definition

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