Preparation and evaluation of guava jelly (Psidium guajava)

Abstract

The experiment was conducted to develop the guava fruit jelly using various varieties of guava viz. Lalit, Sweta, VNR-bihi and used different treatment combinations. The prepared guava fruit jelly filled in glass jars was labeled and stored at normal room temperature up to 90 days of storage period to evaluate their respective chemical constituents and sensory quality attributes. Evaluation for fresh as well as stored jelly samples was done at 30 days of interval up to 90 days of storage at room temperature (37 0C). There was gradual increase in TSS, titratable acidity of guava jelly during storage while gradual decrease in ascorbic acid content of guava jelly during storage. Treatment combination T3 of variety Lalit with 100% juice + 3g Citric Acid + 750g Sugar was found to be the superior than the other treatment combinations and acceptable in good condition even after 90 days of storage at room temperature.