Papers

EFFECT OF DIFFERENT EXTRACTIONS OF JUICE ON QUALITY AND ACCEPTABILITY OF GUAVA JELLY (Pages : 27 - 35)

S. HOSSEN, M.S. KABIR, M. B. UDDIN, A.K.M.L. RAHMANAND M.R.A. MAMUN

This study was conduced for processing of jelly from guava juices at different stages of extraction. Sensory attributes and storage studies of the jellies were also evaluated. The fresh and fully mature guavas were used for this experiment. Chemical characteristics such as moisture, ash, acidity, vitamin C, sugar and total soluble solids (TSS) of edible fruits, juice and jellies were determined. Characteristics of chemical variation were observed among the juice and jelly samples. First extracted juice was found better than either second or third extracted juices with respect to chemical composition. The jelly from composite of first and second extractions juice was found better than other jellies as per chemical composition and sensory evaluation. The chemical composition of first extraction juice was found as moisture content 95.5%, ash 0.35%, acidity, 0.091, vitamin C 55.47 mg/100 g, total sugar 3.00, TSS 3.5 and pH 3.46. The analysis of chemical composition of guava jelly prepared from composite of first and second extraction juice was found moisture 21.53%, ash 0.28%, TSS 67%, total sugar 64%, acidity 0.70%, and pH 3.10. On the basis of sensory evaluation the guava jellies prepared from different extractions of juice considering, smell and taste, colour, texture and overall acceptability the jelly prepared from composite of first and second extractions of juice was more acceptable than others. Storage study was conducted on the jellies for nine months at room temperature (23-30°C) and relative humidity 80 to 85%. It was observed that TSS, pH and acidity of jelly did not show any remarkable changes. Colour and flavour was acceptable up to 210 days but after 210 days the colour and flavour of jellies were changed due to fungal growth and incipient spoilage.Download


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