Preparation of jackfruit-kokum blended jelly and their sensory evaluation

Abstract

Jackfruit and kokum are nutritionally and medicinally valuable fruits. However, massive post-harvest losses are found in these fruits. To reduce post-harvest losses in jackfruit and kokum, value addition is the best choice. As a result, a study was conducted in 2021-2022 to prepare jackfruit-kokum blended jelly using a completely randomised design with six blended juice treatments: T1 (100% jackfruit juice + 0% kokum juice), T2 (90% jackfruit juice + 10% kokum juice), T3 (80% jackfruit juice + 20% kokum juice), T4 (70% jackfruit juice + 30% kokum juice), T5 (60% jackfruit juice + 40% kokum juice), and T6 (50% jackfruit juice + 50% kokum juice). From the study of sensory evaluation, it was observed that the jelly prepared from treatment T2 (90% jackfruit juice: 1 0% kokum juice) was found to be best. The cost of production of 200 g jelly in glass jars was found to be increased from T1 to T6. T1 recorded Rs. 17.54 cost of production and T6 recorded Rs. 31.47. BC ratio was found to be decreased from T1 to T6. Highest BC ratio was recorded by T1 (3.13) followed by T2 (2.91) and there was not saw microbial growth at 0 month