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International Journal of Fruit Science Volume 19, 2019 - Issue 1
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Articles

Preparation and Quality Evaluation of Nutritionally Enriched Jam Made from Blends of Indian Blackberry and Other Fruits

Sourav GargDepartment of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India
,
Payel GhoshDepartment of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India
,
Sandeep Singh RanaDepartment of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India
&
Rama Chandra PradhanDepartment of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, IndiaCorrespondence[email protected]
Pages 29-44 | Published online: 08 Nov 2018

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Teklu Chalchisa, Adamu Zegeye, Belay Dereje & Yohannes Tolesa. (2022) Effect of Sugar, Pectin, and Processing Temperature on the Qualities of Pineapple Jam. International Journal of Fruit Science 22:1, pages 711-724.
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Ajibola Nihmot Ibrahim & John Ikechukwu Eze. (2022) Influence of Microwave Cooking Power and Time on the Quality Attributes, Nutritional Profile and Organoleptic Acceptability of Pineapple Jam. Journal of Culinary Science & Technology 0:0, pages 1-23.
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Articles from other publishers (9)

Sukhvinder Singh Purewal, Kartik Sharma, Pinderpal Kaur, Kawaljit Singh Sandhu & Rishav Kamboj. (2023) Processing mediated suppression of bitterness causing compounds in ready to serve kinnow beverage. Food Chemistry Advances 2, pages 100275.
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Mananga Marlyne-Joséphine, Nicolas Policarpe Nolla, Moustapha Hamadou, Ebouel Ferdinand Lanvin Edoun, Noah Joseph Karrington Eyili, Carole Djouhou Fowe Michelle & Elie Fokou. (2023) Nutritional and physicochemical characteristics of natural fruit juice formulated from papaya (Carica papaya), pineapple (Ananas comosus) and beetroot (Beta vulgaris). African Journal of Biotechnology 22:9, pages 183-191.
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Surendra Babu Ayenampudi, Riya Verma & Samuel Ayofemi Olalekan Adeyeye. (2022) The potential health benefits and food applications of jamun ( Syzygium cumini L.), an indigenous fruit of India . Nutrition & Food Science 53:5, pages 793-809.
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Satish Kumar, Shivani Sharma, Vikas Kumar, Ajay Sharma, Ramandeep Kaur & Rajni Saini. (2023) Jamun (Syzygium cumini (L.) Skeels): The conventional underutilized multifunctional plant-an exotic gleam into its food and functional significance. Industrial Crops and Products 191, pages 115873.
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Tariq Ahmad Ganie, Sajad Ahmad Wani, Sajad Ahmad Rather, Farooq Ahmad Masoodi, Shahida Anusha Siddiqui & Salam A. Ibrahim. (2022) Development of novel functional foods using Himalayan honey having enhanced nutraceutical and nutritional potential. Frontiers in Sustainable Food Systems 6.
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Sukhvinder Singh Purewal, Kawaljit Singh Sandhu, Pinderpal Kaur & Sneh Punia. (2022) Effect of processing on bioactive profile, minerals, and bitterness‐causing compounds of Kinnow jam. Journal of Food Processing and Preservation 46:9.
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Adugna Mosissa Bikila, Yetenayet Bekele Tola, Tarekegn Berhanu Esho & Sirawdink Fikreyesus Forsido. (2022) Anchote (Coccinia abyssinica [Lam.] Cogn.) powder, an underutilized indigenous crop, as a substitute to commercial pectin in the production of strawberry jam. Heliyon 8:9, pages e10700.
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Sukhvinder Singh Purewal, Rishav Kamboj, Kawaljit Singh Sandhu, Pinderpal Kaur, Kartik Sharma, Maninder Kaur, Raj Kumar Salar, Sneh Punia & Anil Kumar Siroha. (2022) Unraveling the effect of storage duration on antioxidant properties, physicochemical and sensorial parameters of ready to serve Kinnow-Amla beverages. Applied Food Research 2:1, pages 100057.
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Anas Ejaz Yasmeen Shaikh & Snehasis Chakraborty. (2021) Optimizing the formulation for reduced‐calorie and antioxidant‐rich sapodilla‐based spread using hybrid computational techniques and fuzzy analysis of sensory data. Journal of Food Process Engineering 44:5.
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