VALUE ADDITION TO JACKFRUIT THROUGH JAM AND JELLY PREPARATION
| dc.contributor.author | SULTANA, SHAMIMA | |
| dc.date.accessioned | 2021-06-14T05:56:57Z | |
| dc.date.available | 2021-06-14T05:56:57Z | |
| dc.date.issued | 2019 | |
| dc.description | A Thesis Submitted to the Department of Horticulture Sher-e-Bangla Agricultural University Dhaka, In partial fulfillment of the requirements for the degree Of MASTER OF SCIENCE HORTICULTURE | |
| dc.description.abstract | A study was conducted at the postharvest laboratory of Sher-e-Bangla Agricultural University, Sher-e-Bangla Nagar, Dhaka during March 2019 to November 2019 to prepare jackfruit jam and jelly and also to asses the quality of these products as influenced by different sugar concentrations with preservatives. The experiment consisted of two factors. Factor A: Sugar Concentrations per 500g fruit; S 1 :200g sugar; S 2 :250g sugar; S 3 :300g sugar and Factor B: Preservatives per 500g fruit; P 0 :no preservative; P 1 :sodium benzoate :potassium metabisulphite S 2 P 2 was found the best in case of jam and S 3 ii P 2 was found the best in case of jelly. The quality parameters of S 2 P 2 viz. moisture content viz. moisture content | |
| dc.identifier.other | http://archive.saulibrary.edu.bd:8080/xmlui/handle/123456789/3504 | |
| dc.identifier.uri | http://archive.saulibrary.edu.bd/xmlui/handle/123456789/3504 | |
| dc.language.iso | en | |
| dc.publisher | DEPARTMENT OF HORTICULTURE | |
| dc.source | Sher-e-Bangla Agricultural University Institutional Repository | |
| dc.subject | JACKFRUIT THROUGH JAM AND JELLY PREPARATION | |
| dc.title | VALUE ADDITION TO JACKFRUIT THROUGH JAM AND JELLY PREPARATION | |
| dc.type | Thesis |
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