Vol. 8, Issue 6 (2019)

Author(s):
Neha Pandey, Dr. Parimita, Er. Puneet Arora and Veer Pal

Abstract:
The present investigation is an attempt to formulate higher nutritional value of jam with added health benefit of aloe vera and value addition by dark chocolate with pineapple. Jam prepared by dark chocolate and pineapple is delicious and attractive product with some medicinal properties like anti-inflammatory, antimicrobial, antioxidant etc. It also helped in enhancing the nutritional quality and market value of the product. In the present study treatment T0, T1, T2 and T3 were formulated in which the pineapple jam was prepared by using pineapple (PA): Sugar(S) was in the ratio 70:30 and pineapple (PA): Dark Chocolate (DC): Aloe Vera (AV): Sugar(S) was in the ratio of (61:5:4:30, 56:10:4:30 and 51:15:4:30). It was found that T2 scored higher in sensory analysis of colour & appearance (8.4), body & texture (8.6), flavour & taste (8) and overall acceptability (8.11) and also considered as optimized product. The ash, acidity, ascorbic acidity, fat, moisture, protein, total solid, reducing sugar and total soluble solid percentage of T2 treatment was found to be 1.75, 1.36, 3.79, 3.65, 31.15, 1.32,68.85, 7.87 and 40.86 respectively.