Value Addition and Standardization of Recipe on Dragon Fruit Jelly (Hylocerous undatus L.)

Abstract

The present investigation entitled “Value addition and standardization of recipe on dragon fruit jelly (Hylocerous undatus L.)” was conducted at Post-Harvest Laboratory of Department of Horticulture, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj during the year 2022. The experiment was laid down in Complete randomized design (RBD) with 3 replications and 10 treatments viz . T0 = (Control) Dragon fruit extract 1000ml+sugar 550g, T1 =Dragon fruit extract 1000ml + Mint 2.5g + sugar 550g T2 =Dragon fruit extract 1000ml + Mint 5g + sugar 550g , T3 =Dragon fruit extract 1000ml + Mint 7.5g + sugar 550g, T4 =Dragon fruit extract 1000ml + Cardamom 2g + Sugar 550g, T5= Dragon fruit extract 1000ml + Cardamom 3g + Sugar 550g, T6 = Dragon fruit extract 1000ml + Cardamom 4g + Sugar 550g, T7 = Dragon fruit extract 1000ml + Ginger 2.5g + Sugar 550g, T8 =Dragon fruit extract 1000ml + Ginger 5g + Sugar 550g and T9 =Dragon fruit extract 1000ml + Ginger 7.5 g + Sugar 550g. Study results revealed that, there was significant statistical variation TSS(ºBrix), Reducing Sugar(%), Non Reducing Sugar( %), total Sugar(%), titrable acidity (%), pH, ascorbic acid( mg/100gm), and Benefit cost Ratio. Maximum TSS (67.01 ºBrix), pH (4.41), Reducing Sugar(36.16 %), Non reducing Sugar (53.92%), Total sugar (72.08%), Titratable acidity (0.62%), Ascorbic acid (2.44mg/100gm), Colour appearance (8.45), Consistency (8.26), flavour and Taste (8.67), Aroma (6.07), overall acceptability (8.58), transparency (8.34), shelf-life 89.65) and benefit cost ratio 2.33 was recorded in T6 = Dragon fruit extract 1000ml + Cardamom 4g + Sugar 550g. Basis on this study Treatment T6 can be suggested to farmers to obtain better quality and higher benefit in jelly production.