Exploring the Development and Analysis of Mixed Fruits Jelly:

Abstract

The most important objective of this research work was to develop and analyze the proximate composition of mixed fruits jelly that including dragon (Selenicereus), pomegranate (Punica granatum) and strawberry (Fragaria ananassa). In the market it is available of one fruit based jelly that is traditional, so considering the new concept of food pattern this project work investigate actual physiochemical parameters from mixed fruits jelly. To achieve the higher value of product three samples were made and analysis the nutritional profile, storage stability and sensory evaluation as well. First sample (A) was made from dragon, pomegranate and strawberry juice in 45%, 35% and 20% respectively, for sample (B) dragon, pomegranate and strawberry juice used in 50%, 25% and 25% respectively, on the other hand dragon, pomegranate and strawberry has used 60%, 25% and 15% respectively for sample (C). From proximate analysis sample (A) showed pH 5.9, acidity 0.61, TSS 60, total sugar(%) 64, ash 0.7, moisture 40 and sample (B) showed pH 6.1, acidity 0.2, TSS 72, total sugar(%) 68, % ash 0.6, moisture 43 and sample (C) showed pH 4.65, acidity 0.49, TSS 66, total sugar(%) 63, % ash 0.59, moisture 30. Storage stability was analyzed to keep these three samples at ambient temperature that was 27° C to 34° C. The samples were assessed by ten tasters to see if they were acceptable. The preferences of the consumer were determined through statistical study. Among the three samples jelly containing dragon, pomegranate and strawberry juice used in 60%, 25% and 15% that’s mean sample (C) assured highest score from every aspect and overall acceptability