Vol. 11, Issue 11 (2022)

An experiment entitled, to study the “changes in chemical and microbial quality parameters of the blended pineapple (Ananas comosus L.) and nutmeg (Myristica fragrans L.) rind jelly cubes during storage after product development” was conducted in the Department of Post-Harvest Management of Fruit, Vegetable and Flower Crops, P.G. Institute of Post-Harvest Management., Killa- Roha during the year 2017-2018. It was aimed to develop the blended jelly cubes by using various proportions of pineapple and nutmeg rind fruit juices viz. 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50. The blended pineapple and nutmeg rind jelly cubes were evaluated for chemical and microbial quality parameters during 90 days of storage period. The significantly increase was found in the Moisture, Total soluble solids, Reducing sugar and Total sugars content of jelly from 26.56 to 27.93 percent, 69.60 °B to 69.93 °B, 20.07 to 22.26 percent and 57.51 to 61.33 percent were as Titratable acidity of the jelly was decreased from 1.02 to 0.81 percent during storage. Based on the Chemical quality parameters evaluation and economics of the jelly cubes, the blended pineapple and nutmeg rind jelly cubes could be prepared by blending pineapple and nutmeg rind juice in the ratio of 70:30 with optimum consumer acceptability upto 90 days of storage at ambient condition.