Development and storage study of Anthocyanin rich jelly from purple fleshed sweet potato (Variety Bhu-Krishna)

The objective of the study was to develop and storage study of Anthocyanin rich sweet potato jelly from purple fleshed sweet potato variety Bhu-Krishna. The proximate analysis of sweet potato jelly were recorded and analyzed. The prepared jelly filled in glass jar and stored at room temperature (30±2 oC) as well as refrigerator (5±2 oC) temperature conditions up to 90 days. During storage study of sweet potato jelly TSS, titratable acidity, total sugars were increased, where as moisture content, anthocynanin content and oraganoleptic quality was decreased with increased storage period. While microbial growth was slightly increased at both storage conditions and it was under the limit up to the 90 days of storage period. Hence, anthocyanin rich jelly from purple fleshed sweet potato exert their health benefits by helping to prevent lifestyle chronic diseases and may give an overall idea about preparation and storage of sweet potato jelly.