Vol. 11, Issue 12 (2022)

Author(s):
Vishwas R Kekan, Dr. Pradip P Relekar and Vishal B Yadav

Abstract:
An experiment entitled, “Development of pineapple (Ananas comosus L.) - kokum (Garcinia indica choisy.) blended jelly 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, Post Graduate Institute of Post-Harvest Management., Killa-Roha during the year 2018-2019. It was aimed to develop the blended jelly cubes by using various proportions of pineapple and kokum juices viz. 100:0, 90:10, 80:20, 70:30, 60:40, 50:50 and 0:100. The pineapple – kokum blended jelly was 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 60.33 to 47.13 during storage indicating the increase in darkness of colour of the blended jelly. Moreover, an increase in a* value from 23.24 to 32.25 and a decrease in b* value from 26.42 to 20.40 was observed in the blended jelly during storage. Sensory evaluation of the pineapple – kokum blended jelly showed that the sensory score for colour, flavour and texture decreased during storage. Based on the organoleptic evaluation and economics of the jelly, the pineapple and kokum blended jelly could be prepared by blending pineapple and kokum juice in the ratio of 60:40 with optimum consumer acceptability up to 90 days of storage at ambient condition.