Vol. 7, Special Issue 6 (2019)
Studies the physico-chemical properties and sensory evaluation of jelly made from guava and carrot
Author(s): Jeetendra Pratap Singh and Prem Prakash
Abstract: The present study was carried out to evaluate the suitable combination of Guava and Carrot Viz. 90:10, 80:20, 70:30 and 60:40 for the development of suitable mixed fruit jelly. The prepared fruit jelly was filled in glass jar and stored at room temperature upto 6 months to determine the physico-chemical and sensory parameters. The prepared jelly was evaluated at initial stage, 3 months and 6 months. The maximum overall acceptability on 9-point Hedonic scale was ranges from 8.08 to 7.25upto storage period of 6 months, when jelly was prepared with 80% guava extract and 20% carrot juice. The colour was also higher on 9-point Hedonic scale ranges from 8.25 to 7.42. The TSS, acidity and ascorbic acid ranges from 65.5 to 67.2° Brix, 0.63 to 0.84 % and 39.43 to 30.80 mg/100gm, respectively. Overall, there was decrease in the physico-chemical parameters only titratable acidity increases during the storage period. The sensory parameters during the storage period were also decreases during the storage period.
Pages: 794-796 | 452 Views 71 Downloads
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How to cite this article:
Jeetendra Pratap Singh and Prem Prakash. Studies the physico-chemical properties and sensory evaluation of jelly made from guava and carrot. International Journal of Chemical Studies. 2019; 7(6): 794-796.
