DEVELOPMENT & QUALITY EVALUATION OF JELLY PREPARED FROM GUAVA BLENDED WITH POMEGRANATE

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@article{1700866,
      author = {D. S. Mondhe, S. S. Ahire, A. V. Bhandare, M. S. Tambe},
      title = {DEVELOPMENT & QUALITY EVALUATION OF JELLY PREPARED FROM GUAVA BLENDED WITH POMEGRANATE},
      journal = {Iconic Research And Engineering Journals},
      year = {2018},
      volume = {2},
      number = {6},
      pages = {44-50},
      issn = {2456-8880},
      url = {https://www.irejournals.com/formatedpaper/1700866.pdf},
      abstract = {The research work was undertaken to develop technology for preparation of good quality jelly from guava blended with pomegranate and to study the chemical composition and sensory qualities of the jelly with different proportions of guava and pomegranate. Different treatments were used namely T1 (90:10), T2 (80:20), T3 (70:30), T4 (60:40)for study using different proportion of guava and pomegranate.
T.S.S of fresh jelly varied from 64 to 68 0Brix and was maximum for treatment T4. Ascorbic acid content of jelly varied from 27.37 (mg/100g)to 32.46 (mg/100g) and was found maximum in treatment T1. pH of fresh jelly varied from 5.53to 5.72 % and was maximum for T1 (90:10).Titrable acidity of fresh jelly varied from 0.48%to 0.72%and was found maximum for T4 (60:40). Moisture content of fresh jelly varied from 30% to 50% and was found maximum for treatment T4. On the basis of sensory score and chemical composition treatment T4(60:40) was found best.
},
      keywords = {Guava jelly, pomegranate, Treatment Physico-chemical evaluation, sensory evaluation.},
      month = {December},
  }