Vol. 11, Issue 11 (2022)

An experiment entitled, “Development of blended pineapple (Ananas comosus L.) and nutmeg (Myristica fragrans L.) jelly cubes” with studying changes in the physical and sensory quality parameters during storage 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 physical and sensory quality parameters during 90 days of storage period.

The colour of the blended jelly was determined by recording L*, a* and b* values. L* value was decreased from 66.76 to 63.75 during storage indicating the increase in darkness of colour of the blended jelly. Moreover, increased in a* 2.63 to 4.66 and decreased in b* 45.95 to 37.75 was observed in the blended jelly during storage. Sensory evaluation of the blended pineapple and nutmeg rind jelly cubes showed that the sensory score for colour, flavour and texture decreased during storage. Based on the organoleptic 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.