Abstract
Mixed fruit jelly was developed from pomegranate and cherry fruit juice and further enriched with beetroot juice. The different physico-chemical characteristics of pomegranate, cherry fruits along with beetroot were analyzed and the total phenolic content ranged between 18.86±0.68, 6.75±0.44 and 2.68±0.19 mg GAE/g, respectively. Further, the jelly was prepared from mixed fruits and enriched with beetroot juice in the ratio of 70, 20 and 10% was rated best on the basis of organoleptic evaluation. The developed jelly was rich in nutritional and functional value with total phenolic content of 17.51±0.68 mg GAE/g and Antioxidant activity 35.68±1.64%. Further, the jelly retained sensory attributes like color, taste, texture, and nutritionally enriched in terms of antioxidant capacity.
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