International Journal of Engineering Research in Electronics and Communication Engineering

Studies on Preparation of Jamun: Pomegranate Blended Jelly

Author : V. V. Misal ¹ K. H. Pujari ² P. P. Relekar ³

Date of Publication :18th April 2018

Abstract: Jamun: Pomegranate blended jelly was prepared by using various proportions of Jamun and Pomegranate fruit juices viz. 100:00, 95:05, 90:10, 85:15 and 80:20 and with 0.5 per cent level of citric acid. The Jamun: Pomegranate blended jelly was evaluated for physical, chemical and sensory quality parameters during 90 days of storage to standardize the proportion of Jamun: Pomegranate fruit juices in the blended jelly. An increasing trend in moisture and reducing sugars and total sugars, T.S.S., Titratable acidity and ascorbic acid in decreasing trend was observed during storage period of 90 days. The jelly prepared by blending Jamun and Pomegranate juices in the ratio 85:15 was found to be the best proportion for the preparation of Jamun: Pomegranate blended jelly with highest organoleptic score for colour, flavour and overall acceptability

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