Fabrication and Evaluation of Non-Medicated Jellies of Carrot, Beetroot and Papaya

Authors: Jyothi Sri S, Sahoo NK*, Kusuma D and Uma Shankar CH

DOI: 10.23880/oajpr-16000187

Volume 3, Issue 4

Abstract

The current study is conducted for processing of jelly from carrot, beet root and papaya juices at different stages of extraction. Sensory attributes and storage studies of the jellies were also evaluated. The fresh and fully mature carrots, beet root, papaya were used for this experiment. The Juices of all different fruits were collected by extraction process. In this research Gelatin is used as a gelling agent, sucrose as a sweetening agent and citric acid as a salivating agent. Chemical characteristics such as moisture, ash, acidity, vitamin C, sugar and total soluble solids (TSS) of edible fruits, juice and jellies were determined. With respect to chemical composition initially extracted juice was found better than the other two. The jelly from composite of extractions juice was found better than other jellies as per chemical composition and sensory evaluation. On the basis of sensory evaluation the carrot, beet root, papaya jellies prepared from different extractions of juice considering, smell and taste, color, texture and overall acceptability the jelly prepared from composite of extractions of juice was more acceptable than others. Storage study was conducted on the jellies for 60 days at room temperature (23-30°C) and relative humidity 80 to 85%. It was observed that TSS, pH and acidity of jelly did not show any remarkable changes. Color and flavor was acceptable up to 60 days but after 70 days the color and flavor of jellies were changed due to fungal growth and incipient spoilage.

Keywords: Carrot, Beet root, Papaya, Relative humidity, Vitamin C, Extraction

View PDF