STUDIES ON PREPARATION AND STORAGE OF JELLY FROM DRAGON FRUIT (Hylocereus undatus)

Abstract

The objective of this research work was to analyze the proximate composition of dragon fruit (Hylocereus undatus) and to standardize the process for preparation of dragon fruit jelly. The proximate analysis of dragon fruit showed moisture 87.88 %, reducing sugars 4.32 %, total sugars 8.15 %, total soluble solids 11.40 0Brix, acidity 0.44 % and vitamin-C 9.99 mg/100 g, phosphorus 29.33 mg/100 g, betacyanin 114.58 mg/100 g. The prepared jelly from 1000 ml fruit extract, 550 g sugar and 11 g of pectin was found to be best during organoleptic quality. And this was an ideal recipe for excellent quality of jelly making from dragon fruits. The prepared jelly was bottled in pasteurized PET bottles (500 ml capacity) and stored at ambient (30 ± 2 oC) as well refrigerator (5 ± 2 oC) temperature conditions upto 90 days. During storage study of jelly TSS, titratable acidity, reducing sugars and total sugars were increased, whereas moisture content, ascorbic acid and organoleptic quality was slightly decreased with increased storage period, there was no significant variation in phosphorous content of jelly during storage study. While microbial growth was slightly increased at both storage conditions. The microbial growth in jelly was under the limit up to the end of storage period. Hence, the prepared jelly was safe and suitable for consumption up to 3 month.