Journal of Food, Agriculture and Environment
Vol 21,
Issue 3&4,2023
Online ISSN: 1459-0263
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Effect of jackfruit peel pectin on the physicochemical and sensory properties of pomegranate jelly
Author(s):
Pooja Sain,
Kavita YadavRecieved Date: 2023-06-30, Accepted Date: 2023-09-18
Abstract:Pomegranate (Punica granatum) is low pectin fruit, so jelly usually calls added pectin. The different types of pomegranate jellies were prepared using different concentration of pectin extracted from jackfruit peel. The blends prepared from pomegranate jelly were T0 (Control sample),, T1 (1% pectin),, T 2 (2% pectin) and T 3 (3% pectin). The composition of pomegranate jelly was analyzed for moisture content, ash, pH, TSS, titratable acidity, total sugar, reducing sugar, non-reducing sugar and ascorbic acid content. The moisture content of jellies using different formulation varied from 28.66 to 31.06%, ash content from 0.56 to 0.68%, pH from 3.27 to 3.31, TSS from 63 to 66°Brix, titratable acidity from 0.62 to 0.83%, total sugar from 62.33 to 63.68%, reducing sugar from 24.22 to 26% and ascorbic acid from 8.50 to 8.54 mg/100 g. The average results showed that the different concentrations of pectin were affecting the physicochemical properties of jelly. Moisture content, pH, titratable acidity, reducing sugar and ascorbic acid content of jelly lessen as concentration of pectin increased. Ash content, TSS, total sugars, non-reducing sugar of jelly increased as the pectin concentration increased.
Keywords:Pectin,
jackfruit peel, pomegranate jelly, storage studyJournal: Journal of Food, Agriculture and Environment
Year: 2023
Volume: 21
Issue: 3&4
Category: Food and Health
Pages: 35-32
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