PREPARATION OF BLENDED GUAVA (PSIDIUM GUAJAVA L.)-PINEAPPLE (ANANAS COMOSUS L.) JELLY AND ITS QUALITYEVALUATION DURING STORAGEDEEPAK KUMAR, V.M. PRASAD AND SATYAM MISHRAAbstract The present investigation entitled Preparation of blended Guava (Psidium guajava L.) â Pineapple(Ananas comosus L.) Jelly and its quality evaluation during storage. The experiment was laid out inCompletely Randomized Design (CRD) with three replicates and eight different combinations of recipes forblended guava-pineapple jelly. After processing in blended jelly, the blended jelly prepared from differentrecipes were analysed at 30 day intervals to assess the changes in various chemical constituents duringstorage. The organoleptic evaluation of processed product (blended jelly) was done by adopting 9 pointhedonic rating scale to judge the various sensory parameters, i.e. colour and appearance, taste and flavour,texture and overall acceptability during the storage up to three months. Among the different recipes ofblended guava-pineapple jelly, the treatment T3 (Guava 80% + Pineapple 20%) was recorded best in respectto different quality parameters under the present investigation. The chemical composition of blended jelly,i.e. total soluble solids and pH were increased significantly, while acidity, ascorbic acids and pectin contentswere found to be reduced under the treatment T3 (guava 80% + pineapple 20%) followed by the treatmentT4 (guava 70% + pineapple 30%) and the lowest score was observed in the treatment T7 (Guava 40% +Pineapple 60%) at 0, 30, 60 and 90 days of storage. With regard to the different sensory parameters ofblended jelly, the treatment T3 (Guava 80% + Pineapple 20%) has registered the maximum score in respectto TSS (68.44), Ascorbic acid (60.75), Acidity (0.343), pH (3.35), Pectin content (1.27), colour and appearance(8.44), texture (8.28), taste and flavour (8.32) and overall acceptability (8.42) at 90 days of storage ascompared to different recipe treatments under the present investigation. The best treatment total productioncost (118.91 Rs.), the net return (241.09 Rs.) and the B: C ratio (3:02) of guava-pineapple blended jelly wererecorded in T3 treatment (Guava 80% + Pineapple 20%). The lowest treatment total production cost (121.99Rs.), the net return (28.01 Rs.) and the B: C ratio (1:22) of guava-pineapple blended jelly have been foundin the T7 (Guava 40% + Pineapple 60%). |