Vol. 11, Issue 9 (2022)

Author(s):
PP Ahirrao, PP Relekar and SK Kadam

Abstract:
The objectives of this research work were to standardization of juice proportion of carambola and pineapple for development of blended cube jelly. Blended carambola and pineapple jelly cubes was prepared by using various proportions of carambola and pineapple fruit juices viz. 100:00, 90:10, 80:20, 70:30, 60:40 and 00:100. The jelly cube was evaluated for physical, chemical and sensory quality parameters up to 90 days of storage to standardize the proportion of fruit juices in the blended jelly. An increase in moisture, reducing sugars with decrease in TSS, titratable acidity, total sugars, ascorbic acid and β-carotene in the product was observed during 90 days of storage period at ambient condition. Sensory evaluation of the carambola-pineapple blended jelly cubes showed that the sensory score for colour, flavour and texture decreased during storage. Based on the organoleptic evaluation of the jelly cubes, the carambola-pineapple blended jelly cubes could be prepared by blending carambola-pineapple juice in the ratio of 60:40 with optimum consumer acceptability upto90 days of storage at ambient condition.