VALUE ADDITION TO JACKFRUIT THROUGH JAM AND JELLY PREPARATION

SULTANA, SHAMIMA

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.identifier.uri	http://archive.saulibrary.edu.bd:8080/xmlui/handle/123456789/3504
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	en_US
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	en_US
dc.language.iso	en	en_US
dc.publisher	DEPARTMENT OF HORTICULTURE	en_US
dc.subject	JACKFRUIT THROUGH JAM AND JELLY PREPARATION	en_US
dc.title	VALUE ADDITION TO JACKFRUIT THROUGH JAM AND JELLY PREPARATION	en_US
dc.type	Thesis	en_US