Year: 2022 | Month: September | Volume 15 | Issue 3
Qualitative Assessment of Guava and Wood Apple Blended Jelly Cubes
Ashwini
N.
Sanjana
G.
K. Vijaya Lakshmi
Wankhede Seema Dashrath
DOI:10.30954/0974-1712.03.2022.9
Abstract:
Wood Apple (Limonia acidissima) and Guava (Psidium guajava L.) are the most prominent fruit crops in India. An experiment, “Qualitative Assessment of Guava and Wood Apple Blended Jelly Cubes” conducted during the year 2021 visualized the effect of different and suitable pulp combinations of guava and wood apple juice for blended jelly preparation. The experiment was laid out in RBD with nine treatments. Jelly cubes were prepared using various proportions (100:0, 95:5, 90:10, 85:15, 80:20, 75:25, 70:30, 65:35, and 60:40) of wood apple and guava fruit juice and were evaluated for quality parameters. Significant variation was observed among different fruit juice combinations. Treatment T6 [wood apple (75 %): guava (25 %)] recorded superiority in TSS, pH, moisture, acidity, ascorbic acid, and total sugars, while treatment T2 [wood apple (95 %): guava (5 %)] showed minimum values. Sensory evaluation of jelly cubes from treatment T6 [wood apple (75 %): guava (25 %)] achieved better organoleptic properties.
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Highlights
- Blending different proportions of guava and wood apple fruit juice
- Different combinations of blended guava and wood apple jelly cubes
- Qualitative assessment and sensory evaluation of blended guava and wood apple jelly cubes.
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