Journal of Current Research in Food Science
2024, Vol. 5, Issue 1, Part B
Sensory evaluation of newly developed jam prepared from beetroots and kiwi fruits
Author(s): Kamat Rohan Chandrakant, SA Shelke, Sirsha Chakraborty and Anirban Pattanayak
Abstract: This research paper presents the sensory evaluation of newly developed jam prepared from kiwi fruits. Kiwi fruits are known for their vibrant color, unique flavor, and nutritional benefits, making them an ideal ingredient for jam production. The study aims to assess the sensory attributes of kiwi fruit jam, including taste, aroma, texture, color, and overall acceptability. Sensory analysis was conducted using trained panellists or consumer participants to evaluate various aspects of the jam. The results indicate that kiwi fruit jam exhibits desirable sensory characteristics, with a balance of sweetness, tartness, and fruit flavor. This research contributes to the understanding of consumer preferences and acceptance of kiwi fruit-based products, as well as the development of innovative jams with enhanced sensory appeal.
Pages: 80-82 | Views: 1141 | Downloads: 554
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How to cite this article:
Kamat Rohan Chandrakant, SA Shelke, Sirsha Chakraborty, Anirban Pattanayak. Sensory evaluation of newly developed jam prepared from beetroots and kiwi fruits. J Curr Res Food Sci 2024;5(1):80-82.