Studies on Development and Quality Evaluation of Basil Incorporated Beet Root Jam


Authors : Ranjeet chunilal kokani, Birudeo Krushnadeo Sule, Pradhumn Dnyaneshwar Doke

Volume/Issue : Volume 4 - 2019, Issue 9 - September

Google Scholar : https://goo.gl/DF9R4u

Scribd : https://bit.ly/2pft0tK

Study of preparation of Basil incorporated Beetroot Jam was successfully done and evaluates basil incorporated beetroot jam quality, proximate analysis. The aim to prepare basil incorporated beetroot jam as a nutritional point of view and to provide convenience to the consumer in that we used ingredient like Beetroot, Basil leaves, and Sugar. Beetroot and basil leaves are boiled in cooker at 1050C. Then both the beetroot and basil are grinded to the fine paste. Paste is boiled with sugar and citric acid. Judging point of jam is determined by using hand Refractometer. Observed TSS was 690Brix. Then jam is stored in HDPE bottles at cool temperature. Nutritional value of basil incorporated beetroot jam was Moisture content (28.5%), Ash (0.6%), Fat (0.66%), Protein (1.4%) and carbohydrate (70%) were best among all the levels basil incorporated beetroot jam prepared recorded highest score in all the quality attributes. Energy value of prepared basil incorporated jam was (291.54 Kcal.). It was concluded that the basil incorporated beetroot jam can be store for three months in high density polyethylene bottles at cool temperature.

Keywords : Beetroot, Basil Leaves, Proximate Analysis, Sensory Evaluation, HDPE, Storage.

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