Formulation and Standardisation of Pineapple Jam Incorporated with Ragi Milk and Buckwheat Milk

Abstract

Pineapple is the third most important tropical fruit in the world. Finger Millet is one among the most nutritious cereals and is a good source of natural calcium which helps for bone strengthening and helps in reducing the risk of bone fractures. Buckwheat is one of the pseudo cereals and minor cereals grown annually in hilly regions of India. The food processing industry in India exhibits a bright outlook. The demand for new variety of products is increasing gradually now-a-days and also based on the consumers taste. Based on this the millet incorporated pineapple jam is prepared. Three different proportions were formulated with different ratios of ragi milk and buckwheat milk incorporated pineapple jam. The products were analyzed for physico chemical parameters such as total soluble solids, titrable acidity, moisture and pH. To determine the shelf life, microbial count was done on 15^th day. All the samples were subjected to sensory evaluation to determine their acceptability, using 9 point hedonic scale rating method. The result showed that 10% ragi milk incorporated pineapple jam was preferred by most of the panel members.