食物と栄養障害のジャーナル

Development of Nutraceutical Rich Tender Coconut Water Mixed Fruit Juices Jelly and Its Physico-Chemical Characteristics

Kavitha B, Sugasini D, Poorna CR Yalagala and P Kumar2

Abstract
Objective: To prepare nutraceutical rich tender coconut water mixed juice fruit jelly blended with guava juice, aonla and pomegranate juice in varying proportions maintaining a constant level of total soluble solids (TSS) and acidity in the final product.
Methods: Among the above blends, the tender coconut water mixed fruit jelly exhibited good organoleptic characteristics with high sensory score. The shelf stability of the jelly samples was evaluated at 4°C for the period of 90 days.
Results: The physicochemical properties of the tender coconut water mixed juice fruit jelly, such as TSS, reducing sugar and acidity significantly increased during storage at 4° C. Total sugars, vitamin C, pH and total phenols, decreased significantly during storage at refrigeration 4°C. The tender coconut water mixed juice fruit jelly remained acceptable up to 90 days of storage under 4°C temperature, when stored in plastic PET bottles. The microbial load of stored jelly under above conditions was found to be within the acceptable limits. Moreover, the total antioxidant activity was significantly increased with tender coconut water mixed fruit jellies as compared to control.
Conclusion: The tender coconut water mixed juice fruit jelly blended with guava juice, aonla and pomegranate juice contains good amount of nutraceuticals and retained self-life up to 90 days