Acta Scientific Pharmaceutical Sciences (ASPS)(ISSN: 2581-5423)

Research Article Volume 7 Issue 9

Formulation and Evaluation of Nutritionally Enriched Vegetables Jam

Arunadevi S Birajdar*, Sakshi V Deshmukh, Sayali D Devdikar, Gayatri J Dharmsale, Prerna L Devkate and Ayush A Dhone

Students of B. Pharmacy Final Year, ASPM's K. T. Patil College of Pharmacy, Osmanabad, India

*Corresponding Author: Arunadevi S Birajdar, Department of Quality Assurance, ASPM’s K. T. Patil College of Pharmacy, Osmanabad, Maharashtra, India.

Received: July 14, 2023; Published: August 04, 2023

Abstract

The present study was carried out with the objective to prepare nutritionally enriched mixed vegetables jam by incorporation of various nutritive vegetables (Sweet potato, carrot, beetroot, potato, peas, bottle gourd) and to assess the acceptability and nutritive value of the products prepared. In market fruits jam and vegetable jam prepared from one or two vegetables are available but we have prepared jam from various vegetables to increase nutitive benefits. Jam is prepared from vegetables pulp by boiling with sufficient quantity of jaggery to a moderately thick consistency. The prepared mixed vegetable jam evaluated by performing physicochemical test such as pH (5.28), ash content (1%), moisture Content (2.9%), Spread ability (good), sensory evaluation test, color, odour, texture, taste, and identification test of carbohydrate, proteins, minerals. The jam has been prepared with no added sugar in it so it is diabetic friendly too.. Jam can be consumed by people of all age and childrens who don't like to eat vegetables they can be consumed. Our jam is totally organic we have to prepared from vegetables, cardamom and nutmeg as favouring agent, lemon as preservative and pectin (apple based) as gelling agent.

 Keywords: Nutraceuticals; Nutritionally Enriched Vegetables Jam; Physicochemical Property; Sensory Evaluation

References

  1. D Prasath. “Medicinal properties of Elettaria cardamomum”. Journal of Medicinal and Aromatic Crops 22/4A and 23/1A (2014): 683-685.
  2. Servesh Kumar., et al. “Effect of sugar and jaggery on the quality characteristics of papaya leather and shelf life stability at room temperature”. Society for World Environment, Food and Technology (2015): 79-85.
  3. Chhama Devi., et al. “Quality Evaluation and Preparation of Jam from Sweet Potato Cultivars”. International Journal of Current Microbiology and Applied Sciences 8 (2017): 1485-1492.
  4. M Moshiur Rahman. “Preparation of Strawberry Jam and Estimation of its Nutritive Value during Storage”. Journal of Postharvest Technology1 (2018): 41-56.
  5. Fahmida Yeasmin and Md Junaeid Khan. “Evaluation of quality characteristics and storage stability of mixed fruit jam”. Food Research (2020).
  6. Ashish Nalinde., et al. “Development and Quality Evaluation of Sweet Potato Jam Blended with Carrot”. International Journal of Science and Research (IJSR) (2016): 79.57/ Impact Factor (2017): 7.296.
  7. Vijay Sharma and Lalit Singh. “Pectin from fruit peels and its uses as a pharmaceutical and food grade: a descriptive review”. European Journal of Biomedical and Pharmaceutical Science5 (2018): 185-199.
  8. Sourav Garg., et al. “Preparation and Quality Evaluation of Nutritionally Enriched Jam Made from Blends of Indian Blackberry and Other Fruits”. International Journal in Fruit Science (2018).
  9. PABN Perumpuli., et al. “Development of Low Sugar Vegetable Jam from Beetroot (Betavulgaris L.): Studies on Physicochemical Sensory and Nutritional Properties”. International Journal of Theoretical & Applied Sciences2 (2018): 22-27.
  10. Al-Dalali S., et al. “Prolonged the Shelf Life of Different Foods using the Citrus By-Products as Antimicrobials: A Review Article”. Annals of Agricultural & Crop sciences (2019).
  11. Mohd Danish Ahmad., et al. “Nutritional and Medicinal Potential of Bottle Gourd (Lageneria siceraria): A Mini Review”. Egyptian Journal of Botany1 (2022).
  12. Tapasya Kumari and Sankar Chandra Deka. “Potential health benefits of garden pea seeds and pods: A review”. Legume Science WILEY (2021).
  13. Chozhavendhan S., et al. “Department of Biotechnology, V.S.B. Engineering College, Karur, Tamilnadu, India, A Review on Citric Acid Production and Its Applications”. International Journal of Pharmacy and Biological Sciences-IJPBSTM 2 (2021): 79-85.
  14. S Ramya and J Poongothai. “Department of Bio Technology, PSG College of Technology, Coimbatore, TamilNadu, India". No Added Sugar Mixed Fruit Prebiotic Jam (2021).
  15. Jyoti Gupta., et al. “A practical book of pharmaceutical inorganic chemistry”. Nirali publication (2016).

Citation

Citation: Arunadevi S Birajdar., et al. “Formulation and Evaluation of Nutritionally Enriched Vegetables Jam". Acta Scientific Pharmaceutical Sciences 7.9 (2023): 03-10.

Copyright

Copyright: © 2023 Arunadevi S Birajdar., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




Metrics

Acceptance rate32%
Acceptance to publication20-30 days

Indexed In




News and Events


  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is April 30th, 2024.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of "Best Article of the Issue".
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.

Contact US