Preparation, Biochemical Analysis and Sensory Evaluation of Herbal Jam

Abstract

Nowadays, in the world herbal plants have used extensively as food supplements and medicinal purposes as they are cheap and have little side effects. Use of different synthetic preservatives lead to negative health issues. Moreover, the use of synthetic compounds has significant drawbacks, such as increasing cost, handling hazards, concerns about residues on food, and threat to human environment. As a good alternative, herbs replace synthetic preservatives as natural, effective, and non-toxic compounds. Herbs (garlic, cumin, clove, basil, amla, pudina etc.) have been used as food additives since ancient times, as flavoring agents and natural food preservatives. Herbs also have antimicrobial activities against different types of microorganisms. The consumption of herbal medicines provide alternative treatment for alleviating a number of health problems including heart diseases, diabetes, high blood pressure, and even certain types of cancer. This research paper highlights potential benefits and possible risks associated with consumption of herbal products as jam, its organoleptic properties, shelf life and overall acceptability by the consumers.

Keywords: Amla, pudina, basil, herbal jam, ascorbic acid, fruit pulp.

Cite this Article
Ranita Dey, Debasree Ghosh, Ina Mukherjee. Preparation, Biochemical Analysis and Sensory Evaluation of Herbal Jam. Research & Reviews: Journal of Herbal Science. 2020; 9(1): 17–23p.