Vol. 10 No. 2
Standardization of recipe for preparation of guava jelly bar
Author(s): V. S. Kuchi, R. Gupta, R. Gupta and S. Tamang
Abstract: Firm ripe guava fruits of Lucknow-49 harvested from college farm were used for the study. Jelly bar of 2 cm x 7 cm pieces were made and packed in LDPE and laminated aluminium foil pouches. Storage study was conducted in ambient and refrigerated conditions for two months. Among different treatment combinations, the recipe with 50 % sugar, 0.3% citric acid and 0.5 % pectin added to pulp extract recorded highest organoleptic score. Physico-chemical characteristics like total sugars and TSS increased while acidity, pectin content, ascorbic acid, and organoleptic scores decreased in the jelly bar stored in ambient condition while the changes are negligible for the jelly bar in refrigerated storage. Jelly bar packed in laminated aluminium foil and stored in refrigerated condition has better quality till consumption.....
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