Effect of Juice Composition of Guava and Carrot on the Quality of Mixed Fruit Jelly

Abstract

The present investigation was carried out to study the storage behaviour of guava extract and carrot juice mixed fruit jelly under room temperature. Experiments were conducted to develop the mixed fruit jelly using various level of guava extract and carrot juice content Viz. 75:25, 50:50 and 25:75. Peeling was done manually. The boiled guava was strained with muslin cloth to get guava extract free from seeds. The peeled carrot were used for the extraction of carrot juice and strained through muslin cloth. The desired amount of sugar was added and blended with guava extract and carrot juice in the ratio of 75:25, 50:50 and 25:75. Mixed solution was heated for the end point of jelly (30 minutes) over gas burner for proper mixing. Pectin (1%) was added in to mixed solution as a gelling agent. The citric acid was added as a preservative in the amount of 2% per kg solution. The cooled jelly was filled in cleaned and sterilized glass jars and sealed with caps. The mixed fruit jelly jars were labeled and stored at room temperature up to 90 days to determined the physico-chemical, microbial (TPC) and sensory quality attributes of mixed fruit jelly. These qualities were evaluated for fresh as well as stored samples at the interval of 15, 30, 45, 60, 75 and 90 days of storage under room temperature. The moisture content, acidity and ascorbic acid decreased with increase the storage periods at room temperature. The TSS, pH, optical density and microbial growth increased with increased the storage periods at room temperature. The maximum overall acceptability score for the fresh samples prepared with the amount of guava extract and carrot juice level 75:25 were awarded as 7.8 (like moderately). However, the minimum overall acceptability score of 5.3 (neither like nor dislike) was obtained to that sample which had guava extract and carrot juice ratio of 25:75 after 90 days of storage at room temperature. The overall acceptability of mixed fruit jelly decreased with storage periods irrespective of storage condition. It was concluded that mixed fruit jelly prepared with guava extract and carrot juice ratio of 75:25 were found to be superior to those prepared with other ratios.