STUDIES ON PREPARATION AND STORAGE OF JELLY FROM DRAGON FRUIT (Hylocereus undatus)
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Date
2018
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mpkv, rahuri
Abstract
The aims of the study were 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/100g,
phosphorus 29.33 mg/100g, betacyanin 114.58 mg/100g.
Standardization of recipe with respect to sugar (cane sugar) and pectin (food grade)
was performed by taking different treatments like T1 (1000 ml Fruit extract + 450 g sugar
+ 10 g pectin), T2 (1000 ml FE+ 500 g sugar + 10.5 g pectin), T3 (1000 ml FE+ 550 g sugar
+ 11 g pectin), T4 (1000 ml FE+ 600 g sugar + 11.5 g pectin), T5 (1000 ml FE + 650 g sugar
12 g pectin), T6 (1000 ml FE + 700 g sugar + 12.5 g pectin). The best treatment for jelly
making was selected based on sensory analysis on 9 point hedonic scale for colour and
appearance, taste, flavour, consistency, transparency and overall acceptability by a panel of 10
judges.Then the fresh dragon fruit jelly was analyzed for its nutritional composition which
showed moisture 29.03 %, reducing sugars 27.77 %, total sugars 65.10 %, total soluble solids
67.26 0Brix, acidity 0.50 %, vitamin-C 2.99 mg/100g and phosphorus 2.93 mg/100g.
Description
M.Sc
Keywords
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