Development and Quality Evaluation of Sweet Potato Jam Blended with Cucumis Sativus and Beta Vulgaris

Abstract

Jam is a thick sweet food that is made by cooking fruit pulp with a large amount of sugar, pectin and citric acid. It should contain 60% or more TSS and at least 40% pulp. Sweet potato (Ipomoea batatus) is a good source of vitamins, minerals and dietry fibers. It belongs to the family Convolvulaceae. Cucumber (Cucumis sativus L.) is one of a widely cultivated vegetables and used by every class of people in day to day life. It belongs to the family Cucurbitaceae. It helps to promote health and cure many diseases. Beetroot (Beta vulgaris) is a traditional and popular vegetable in many parts of the world. It may be used as a coloring agents in bakery and confectionery products. The present study was carried out with the objective to prepare jam by incorporating sweet potato, cucumber and carrot and to access the acceptability and nutritive value of products prepared. It showed a positive result in terms of nutrient content, taste, color and appearance and shows considerable change in physiochemical properties.