Studies on development and organoleptic evaluation of blended guava-pineapple jelly incorporated with Aloe vera

Abstract

The jelly was prepared by blending Guava and Pineapple juice extracts (80% - 20%) of predertermined ratios. Aloe vera being highly medicinal and containing bioactive compounds was added to make the jelly more nutritious. The extracted Aloe vera gel was mixed with the blended Guava-Pineapple juice extracts and allowed to cook on continuous boiling\stirring and standardized proportions of pectin, sugar and citric acid were added. 0.5-1% of pectin in extract is sufficient to produce good quality jelly. Final jelly should contain at least 0.5% acid. In final product optimum pH value for jelly is 3.1. Aloe vera gel was added in the different quantities of 20%, 30% and 40%. After cooking the jellies were filled into pre-sterilized glass bottles and allowed to cool. The jelly was then served to the panelist members to check the acceptability of Aloe vera in the jelly and sensory evaluation of the jelly was concluded by the 9 point hedonic scale ratings. The sensory parameters like appearance, color, taste, texture, flavour and overall acceptability of the jelly samples were evaluated. The results showed that sample containing 30% of Aloe vera gel exhibits good sensory attributes.