Call for Papers:Vol.11 Issue.3

Submission
Last date		 28-Jun-2025
Acceptance Status In One Day
Paper Publish In Two Days
Submit ManuScript

News & Updates

Submit Article

Dear Authors, Article publish in our journal for Volume-11,Issue-3. For article submission on below link: Submit Manuscript


Join As Board

Dear Reviewer, You can join our Reviewer team without given any charges in our journal. Submit Details on below link: Join As Board


Paper Publication Charges

IJARIIE APP
Download Android App

For Authors

Archives

IJARIIE Board

Downloads

Android App

Download IJARIIE APP

Authors

Title: :  PHYSICOCHEMICAL ANALYSIS AND SHELF LIFE EVALUATION OF FORTIFIED BEETROOT JAM WITH APPLE POMACE AND CHIA SEED
PaperId: :  20701
Published in:   International Journal Of Advance Research And Innovative Ideas In Education
Publisher:   IJARIIE
e-ISSN:   2395-4396
Volume/Issue:    Volume 9 Issue 3 2023
DUI:    16.0415/IJARIIE-20701
Licence: :   IJARIIE is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author NameAuthor Institute
SAUMYA MAURYADepartment of Food and Nutrition, Babasaheb Bhimrao Ambedkar University, Lucknow, Uttar Pradesh-226025
Dr. Priyanka ShankarDepartment of Food and Nutrition, Babasaheb Bhimrao Ambedkar University, Lucknow, Uttar Pradesh-226025

Abstract

FOOD SCIENCE AND TECHNOLOGY
Chemical properties, proximate analysis, Shelf life, and CFU (Colony Forming Unit).
Beetroot, apple pomace and chia seed are loaded with many nutritive values like dietary fiber, protein, and vitamin C, calcium, antioxidant, and many more valuable nutrient which is helpful in growth, health and development. Here the beetroot jam was prepared by fortifying it with apple pomace and chia seed which increases its nutritional properties. The prepared beetroot jam fortified with apple pomace and chia seed was conducted for physicochemical analysis where its chemical analysis (like pH, TSS, Titratable acidity and vitamin C content), proximate analysis, and shelf life estimation. In the test for its chemical analysis it was found that the prepared value added product that is beetroot jam with apple pomace and chia seed had TSS 650 Brix, pH of 3.8, and titratable acidity 3.7% respectively. Whereas the proximate analysis show that protein content was 2.18g/100g, fat content was 2.1%, moisture content was 50.22%, ash content was 4.29%, and dietary fibre was 23.44% which indicates that the valued added prepared jam had good sources of nutrient and it is helpful in to meet up the daily requirement of the nutrients. The beetroot jam with apple pomace and chia seed was also studied for the shelf life with different days of beetroot jam samples and the results found was that the Day 1 shows 3.6×106 CFU, Day 72 shows 27×106 CFU, and Day 88 shows 32.3×106 CFU which represents that the prepared product was safe for consumption event after these days and its shelf life can be increased by proper storing conditions.

Citations

Copy and paste a formatted citation or use one of the links to import into a bibliography manager and reference.

IJARIIE SAUMYA MAURYA, and Dr. Priyanka Shankar. "PHYSICOCHEMICAL ANALYSIS AND SHELF LIFE EVALUATION OF FORTIFIED BEETROOT JAM WITH APPLE POMACE AND CHIA SEED" International Journal Of Advance Research And Innovative Ideas In Education Volume 9 Issue 3 2023 Page 3508-3513
MLA SAUMYA MAURYA, and Dr. Priyanka Shankar. "PHYSICOCHEMICAL ANALYSIS AND SHELF LIFE EVALUATION OF FORTIFIED BEETROOT JAM WITH APPLE POMACE AND CHIA SEED." International Journal Of Advance Research And Innovative Ideas In Education 9.3(2023) : 3508-3513.
APA SAUMYA MAURYA, & Dr. Priyanka Shankar. (2023). PHYSICOCHEMICAL ANALYSIS AND SHELF LIFE EVALUATION OF FORTIFIED BEETROOT JAM WITH APPLE POMACE AND CHIA SEED. International Journal Of Advance Research And Innovative Ideas In Education, 9(3), 3508-3513.
Chicago SAUMYA MAURYA, and Dr. Priyanka Shankar. "PHYSICOCHEMICAL ANALYSIS AND SHELF LIFE EVALUATION OF FORTIFIED BEETROOT JAM WITH APPLE POMACE AND CHIA SEED." International Journal Of Advance Research And Innovative Ideas In Education 9, no. 3 (2023) : 3508-3513.
Oxford SAUMYA MAURYA, and Dr. Priyanka Shankar. 'PHYSICOCHEMICAL ANALYSIS AND SHELF LIFE EVALUATION OF FORTIFIED BEETROOT JAM WITH APPLE POMACE AND CHIA SEED', International Journal Of Advance Research And Innovative Ideas In Education, vol. 9, no. 3, 2023, p. 3508-3513. Available from IJARIIE, https://ijariie.com/AdminUploadPdf/PHYSICOCHEMICAL_ANALYSIS_AND_SHELF_LIFE_EVALUATION_OF_FORTIFIED_BEETROOT_JAM_WITH_APPLE_POMACE_AND_CHIA_SEED_ijariie20701.pdf (Accessed : 30 August 2024).
Harvard SAUMYA MAURYA, and Dr. Priyanka Shankar. (2023) 'PHYSICOCHEMICAL ANALYSIS AND SHELF LIFE EVALUATION OF FORTIFIED BEETROOT JAM WITH APPLE POMACE AND CHIA SEED', International Journal Of Advance Research And Innovative Ideas In Education, 9(3), pp. 3508-3513IJARIIE [Online]. Available at: https://ijariie.com/AdminUploadPdf/PHYSICOCHEMICAL_ANALYSIS_AND_SHELF_LIFE_EVALUATION_OF_FORTIFIED_BEETROOT_JAM_WITH_APPLE_POMACE_AND_CHIA_SEED_ijariie20701.pdf (Accessed : 30 August 2024)
IEEE SAUMYA MAURYA, and Dr. Priyanka Shankar, "PHYSICOCHEMICAL ANALYSIS AND SHELF LIFE EVALUATION OF FORTIFIED BEETROOT JAM WITH APPLE POMACE AND CHIA SEED," International Journal Of Advance Research And Innovative Ideas In Education, vol. 9, no. 3, pp. 3508-3513, May-Jun 2023. [Online]. Available: https://ijariie.com/AdminUploadPdf/PHYSICOCHEMICAL_ANALYSIS_AND_SHELF_LIFE_EVALUATION_OF_FORTIFIED_BEETROOT_JAM_WITH_APPLE_POMACE_AND_CHIA_SEED_ijariie20701.pdf [Accessed : 30 August 2024].
Turabian SAUMYA MAURYA, and Dr. Priyanka Shankar. "PHYSICOCHEMICAL ANALYSIS AND SHELF LIFE EVALUATION OF FORTIFIED BEETROOT JAM WITH APPLE POMACE AND CHIA SEED." International Journal Of Advance Research And Innovative Ideas In Education [Online]. volume 9 number 3 (30 August 2024).
Vancouver SAUMYA MAURYA, and Dr. Priyanka Shankar. PHYSICOCHEMICAL ANALYSIS AND SHELF LIFE EVALUATION OF FORTIFIED BEETROOT JAM WITH APPLE POMACE AND CHIA SEED. International Journal Of Advance Research And Innovative Ideas In Education [Internet]. 2023 [Cited : 30 August 2024]; 9(3) : 3508-3513. Available from: https://ijariie.com/AdminUploadPdf/PHYSICOCHEMICAL_ANALYSIS_AND_SHELF_LIFE_EVALUATION_OF_FORTIFIED_BEETROOT_JAM_WITH_APPLE_POMACE_AND_CHIA_SEED_ijariie20701.pdf
BibTex EndNote RefMan RefWorks

Number Of Downloads


Last download on 8/30/2024 8:11:05 AM

Save in Google Drive

Similar-Paper

TitleArea of ResearchAuther NameAction
DEVELOPMENT AND STANDARDIZATION OF IRON RICH SORGHUM BASED CEREAL BARS MIXED WITH MANGO PEEL POWDERFood TechnologyDasari Praveen Download
The Role of Administrative Authority in Regulating Genetically Modified foodAdministrative law with genetic engineeringSheetal Varma Download
CHARACTERISTICS OF TILAPIA FISH NUGGETS WITH THE ADDITION OF DIFFERENT TAPIOCA CONCENTRATIONSFisheriesAulia Andhikawati Download
CHARACTERISTICS OF FISH SAUSAGES FROM MACKEREL TUNA WITH THE ADDITION OF DIFFERENT TAPIOCA FLOURFisheriesAulia Andhikawati Download
FORMULATION OF SYMBIOTIC ICE CREAM FROM COTTONSEED MILKFOOD TECHNOLOGY PIDATHALA SAHITYA Download
OPTIMIZING THE TEXTURAL PROPERTIES OF SPREAD WITH DIFFERENT EMULSIFIERSFood TechnologySANJEEVI M Download
COMPARATIVE STUDY BETWEEN ANALYSIS USING CONVENTIONAL METHOD AND FT-NIR SPECTROPHOTOMETER FOR VARIOUS RAW MATERIALSFOOD ENGINEERINGPRATIKSHA V PAI Download
DEVELOPMENT AND EVALUATION OF BAKED PRODUCT WITH STEVIA REBAUDIAIANA AND FENUGREEK AS NATURAL SWEETENER AND ANTIDIABETIC AGENTSFOOD TECHNOLOGY AKASH A Download
DEVELOPMENT OF VEGAN PRODUCTS FROM EDIBLE OILFOOD TECHNOLOGYHARINI S J Download
NATURE'S HUES IN PRODUCT DESIGN : UNVEILING VIBRANT TONES FROM FRUITS AND VEGETABLESFOOD ENGINEERING SANCHITA MUKHERJEE Download
AROMICAP- MICROENCAPSULATION OF AROMATIC PLANT AND SPICES FOR INNOVATIVE CULINARY AND NUTRACETICAL APPLICATIONFOOD TECHNOLOGY HARIHARAN K Download
"Nutritional profiling &Examination of packaging capability of value-added rice candy "Food and nutrition Abhay Nath Download
DEGRADATION KINETICS OF VITAMIN C IN CHILI STORED AT DIFFERENT TEMPERATURESFood Engineering and TechnologyIshrat Jahan Download
EFFECT OF ULTRASOUND ON QUALITY PARAMETERS AND MICROBIAL LOAD OF MUSK MELON JUICEFOOD TECHNOLOGYIENAIYAA A Download
EDIBLE FILM DEVELOPMENT USING JACKFRUIT SEED POWDER BY INCORPORATING BIOACTIVE COMPOUNDS FROM ESSENTIAL OILSFOOD TECHNOLOGYDr.TNA ARUNASREE Download
12