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Year : 2022, Volume : 12, Issue : 2
First page : ( 79) Last page : ( 82)
Print ISSN : 2229-3744. Online ISSN : 2250-0499. Published online : 2022  07.
Article DOI : 10.5958/2250-0499.2022.00053.2

Preparation and evaluation of guava-banana peel jelly

Sreeja K1*, Durga U2, Menakatharani V2, Pavithra P2, Balasubramanian M2

1Department of Soil and Water Conservation EngineeringKelappaji College of Agricultural Engineering and TechnologyTavanur, Malappuram679573Kerala, India

2RVS Educational Trust’s Group of Institutions, RVS Nagar, Dindigul624005, Tamil Nadu, India

*Email for correspondence: sreejaunique123@gmail.com

Online Published on 07 May, 2022.

Received:  04  November,  2021; Accepted:  06  December,  2021.

Abstract

The present study was conducted in the food processing laboratory of RVS School of Engineering and Technology, Dindigul, Tamil Nadu during 2019. The experiment comprised the preparation, standardization, evaluation and analysis of jelly prepared using guava peel and banana peel powder in various combinations viz S1: Jelly with guava peel (250 g) and banana peel powder (2.5 g), S2: Jelly with guava peel (250 g) and banana peel powder (5 g), S3: Jelly with guava peel (250 g) and banana peel powder (10 g) and S0: Control (jelly with guava peel 250 g). Standardization of jelly was done using banana peel powder in the range of 2.5-10 g. Sensory evaluation was carried out using 9-point hedonic scale. Nutritional characteristics such as carbohydrates, moisture, ash, acidity, sugar and pH of jelly samples were analyzed. The results revealed that the sample S1 ranked good in its organoleptic qualities. It was observed that the nutritional characteristics as well as physiochemical properties of sample S1 (jelly with guava peel + banana peel powder 2.5 g) were better than the control sample S0 (control).

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Keywords

Guava, Banana, Jelly, Guava-banana peel jelly, Nutrient composition.

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