Rheological dynamics, bioactive compounds and antioxidant properties of underutilized Assam lemon based functional jelly

Abstract

Assam lemon (Citrus limon Burm.f) is underutilizing citrus fruit highly regarded for their exceptional nutritional value. It is good source of vitamin C and bioactive compounds. The additional functional ingredients (lemongrass, ginger, and mint extract) made it more functional and mask slight bitterness of lemon juice. This study aims to develop jelly from blends of Assam lemon juice with herbal extract and analyse various physicochemical, phytochemical, rheological and sensory properties. The developed jelly found to have total phenol content (72.17±0.76 mg GAE/100g), total flavonoid content (23.55±1.48 mg QE/100g), DPPH (30.90±5.11%), FRAP (290.81±8.22 µg AA/g). The rheological dynamics of functional jelly showed non-newtonian, shear thinning properties. The functional jelly had lower and more stable modulus. Moreover, the functional jelly tailored for softer or more spreadable textures. The functional jelly prepared with herbal extract was found to be highest acceptability on the basis of sensory evaluation.