Abstract
This study was designed to develop the mosambi fruit jelly and also determined the physico-chemical properties. Three mosambi fruit jelly samples such as T1, T2 and T3 were developed and subjected for sensory evaluation. Best sample was selected and all samples were analyzed for physico-chemical properties. Results showed that the sample T3 got highest score for overall acceptability (8.22±0.64) compared to sample T1 and T2. Mechanical properties such as cohesiveness, gumminess, hardness, springiness and chewiness for three samples were assessed out of which gumminess and cohesiveness were highest for T3 with values 1889 and 0.81 respectively. Samples were also assessed for chemical analysis such as carbohydrates, reducing sugars, protein, vitamin C and scavenging activity and compared with that of mosambi juice. Vitamin C and scavenging activity were low for T3 i.e., 6.22% and 16.36% respectively when compared to mosambi juice which has vitamin C and scavenging activity of 62% and 95.75% respectively. Moisture content, pH, titrable acidity, ash, TSS were also assessed for three samples. Moisture content, pH were highest for T1 i.e., 35.16% and 3.5 respectively. Ash, TSS, titrable acidity were highest for T3 i.e., 99.79%, 760 Brix and 0.81 respectively.
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