Vol. 11, Issue 10 (2022)

The aim of study is to make preserved product using Kiwi Fruit (Actinidia deliciosa) and Pomegranate. Kiwi fruit is highly nutritious fruit and it was decided to preserve for human consumption throughout the year. Kiwifruit is an excellent source of vitamin C as well as a very good source of dietary fiber. It is also a good source of the mineral potassium. This study is focused on preservation of kiwi fruit blended with pomegranate as a jelly using different formulations. Using the kiwi fruit, jelly is prepared for the production of a preserved product. Pomegranate is incorporated in the preparation of kiwi jelly to set the product easily. Hence, the kiwi, pomegranate jelly is developed and the quality parameters have been assessed. Sensory evaluation is determined according to the standard methods. Regarding the texture profile, the following parameters were evaluated: hardness, cohesiveness, chewing, gummy and adhesiveness. The storage stability was good in jelly with respect to flavor and consistency. Hence, the prepared jelly was safe and fit for consumption. The development of kiwi jelly with pomegranate is an excellent alternative for the use of the raw material, since it is a product with high nutritional value, stability during storage and potential for consumer acceptance.