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

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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.