Year: 2012 | Month: December | volume 2 | Issue 2
Preparation and evaluation of guava-carrot jelly
Abstract: <div>Experiments were conducted to develop the fruit jelly using various level of guava extract and carrot juice content Viz. ,75:25, 50:50 and 25:75. The prepared fruit jelly filled in jars was labeled and stored at room temperature upto 90 days to determine the physico-chemical and sensory quality attributes. Evaluation for fresh as well as stored samples was done at an interval of 15, 30, 45, 60, 75 and 90 days of storage at room temperature (370C). The maximum overall acceptability score for the fresh product</div><div>prepared with the amount of guava extract and carrot juice level of 75:25 was awarded as 7.8 (like moderately). It was concluded that fruit jelly prepared with guava extract and carrot juice ratio of 75:25 was found to be superior to those prepared with other ratios.In general ,there was decrease in most of</div><div>physico-chemical and sensory qualities during the storage.</div>
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