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Quality evaluation and preparation of jam from sweet potato cultivars

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All the jam samples prepared from sweet potato were stored in sterilized glass jars and evaluated physicochemically for ascorbic acid, pH, total soluble solids, reducing sugars and non-reducing sugars, total sugar and sensory evaluation for an interval of 0 day, 30 days, and 60 days. For jam preparation treatment TSP-12-14 (100%) shows better biochemical retentions up to 60 days of storage along with good overall acceptability. |

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