Department of Community Science, College of Horticulture, Kerala Agricultural University, Thrissur-680 656, Kerala, India
Amrakhand is a variation of shrikhand where it is mixed with pureed mango popular in western part of southern peninsula and papaya. On the basis of nutritional qualities, jam prepared with 25% TCP Tender coconut pulp and 75% pineapple pulp were found to be the best. Jam prepared with 25% TCP and 75% blended fruit pulp were organoleptically more acceptable. The highest gel strength was observed for jam prepared with 25% tender coconut pulp and 75% blended fruit pulp. The maximum adhesiveness was in the jam prepared using 100% tender coconut pulp. Acidity, moisture, TSS and reducing sugarof the products slightly increasedduring storage. However, a decreasingtrend was observedin thecase of total sugar content during storage. The highest fat content was observed in jam prepared using 100% TCP. The mineral content gradually decreased with advancement of storage period.
Amrakhand, Sensory attributes, Stevia, Sucrose
