Handbook on Principles and Preparation of Jelly Jam and Marmalade

by Bibhas Chandra Mazumdar

ISBN: 9789371709675
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Imprint : Daya Publishing House
Year : 2026
Price : Rs. 4990.00
Biblio : ix+77p., figs., tabls., 23 cm

Author Profile

Prof. Bibhas Chandra Mazumdar had been in the profession of teaching and research of post-graduate students of several Indian Universities for more than 34 years and supervised researches towards 72 theses of post-graduated students and doctoral fellows. He had also served in fruit development, extension education, farm management and research positions for 7 years. Singly or jointly with other, he has authored 14 books, 163 research papers and 53 non-research articles in horticulture, human nutrition, medicinal plants and plant physiology.

About The Book

Although processed and preserved fruits are not equipotential to those in fresh form in respect of food value and other merits, necessity of them cannot be ruled out under specific conditions. A large number of preserved products are in fact, made utilizing a variety of fruits and among these, jelly, jam and marmalade draw much interest. The present title has aimed at bringing forward the principles and methods of preparation of these fruit products for household scale and setting up small industry.

Table of Contents

Preface vii 1. Introduction 1 2. Pectic Substances and Gel Setting 9 3. Difference between Jelly, Jam and Marmalade 17 4. Precautions and Sanitation in Preparation 21 5. Method of Preparation of Jelly 29 6. Method of Preparation of Jam 47 7. Method of Preparation of Marmalade 51 8. Faults of Jelly, Jam and Marmalade and Corrective Measures 57 9. Method of Preparation of Artificial Jelly 63 10. Concluding Part 67 Botanical Names of Fruits Used in the Book 69 Units and Conversion 73 Index 75