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Studies on Preparation of Jaggery Based Guava (Psidium guajava L.) Jelly

Author: Shruti Chulke, Kirankumar Gorabal, Laxman Kukanoor, Anil I. Sabarad and Sachinkumar T. Nandimath

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Abstract

Gauva (Psidium guajava L.) is a popular fruit crop of tropical and sub-tropical zones, which is commonly called as “poor man’s apple”. The fruit is rich in vitamins and minerals and also pectin content. About 10-15 percentage of the production of fruit is being wasted from picking to consumption. Based on the richness of pectin content, the fruit was used for value addition process that is jaggery based guava jelly. Jaggery based guava jelly were developed with different recipes containing 3 levels of jaggery, two levels of citric acid, constant levels of fruit extract and pectin, sugar was used as a reference check for comparison. Physico-chemical characteristics like yield, moisture content, water activity, titratable acidity, ascorbic acid, total sugars, reducing sugars, non-reducing sugars, minerals and optical density were analysed in the freshly prepared guava jelly. The sensory quality parameters viz., colour and appearance, texture, aroma, taste and overall acceptability of guava jelly were determined using a 9 point hedonic scale. Among different treatment combinations, the recipe with 1000 ml of extract + 800 g of jaggery + 5 g of citric acid + 5 g pectin recorded excellent physicochemical properties and organoleptic score.

Keywords

Guava, Jelly, Jaggery, sugar, ascorbic acid, aroma

Conclusion

From the above results, jaggery based guava jelly prepared by using a recipe containing 1000 ml of extract + 800 g of jaggery + 5 g of citric acid + 5 g pectin (T6) resulted in excellent quality in terms of physico-chemical characteristics and organoleptic traits. In terms of mineral richness, jellies made from jaggery were clearly superior than those made from sugar.

References

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How to cite this article

Shruti Chulke, Kirankumar Gorabal, Laxman Kukanoor, Anil I. Sabarad and Sachinkumar T. Nandimath (2023). Studies on Preparation of Jaggery Based Guava (Psidium guajava L.) Jelly. Biological Forum – An International Journal, 15(10): 1097-1101.