Changes in chemical constituents and overall acceptability of bael-mango jam during storage

Abstract

Jam prepared from bael-mango blends was analyzed for changes in chemical constituents and overall acceptability at monthly intervals for three months storage period. Total sugars, reducing sugars, acidity and browning increased, while total carotenoids and total phenols decreased significantly in the blended product during storage. Jam prepared with 0 bael: 100 mango pulp ratio was most acceptable. The overall acceptability of bael-mango jam decreased significantly during three months storage period.