Development of Wood Apple Jujube Jellies: Physicochemical, Sensorial and Stability Properties

Abstract

Jujube looks like jelly and is prepared by addition of fruit,sugar ,Gelatin and water. In India production of fruit is second highest and wood apple is seasonal and underutilised fruit so to popularise this underutilised fruit and supply throughout the year, value added product jujube was developed.  underutilised fruit so to popularise this underutilised fruit and supply throughout the year, value added product jujube was developed Limonia acidissima is widely recognized for its medicinal properties renowned for its therapeutic benefits and boosts numerous documented medicinal applications. The aim of this study is to develop value added wood apple jujube soft candy product and to evaluate physico-chemical, nutrient, sensory and storage studies of the developed product. The control group (which was made with the addition of 10g of citric acid) achieved the highest over all sensory score of 8.59 followed by wood apple jujube -1(which was made with the addition of 45g of wood apple pulp), recording scores of 7.55. Jujubes exhibited a protein content of 18.25g/100g, a notable moisture level of 47.55g/100g, followed by 32.20g/100g carbohydrates, with the lowest attributed to fat at 0.2g/100g. The amount of crude fiber was measured at 1g/100 g, alongside its calorific value. The jujubes, Wood apple jujube-1 (which comprises 45 g of wood apple and 30 g of sugar), were packed in High density poly ethylene and kept under normal and Refrigerated conditions. A decline in mean scores was observed for appearance (4.65), texture (5.4), color (5.5), aroma (5.75), flavor (5.2), and overall acceptability (4.6) when stored at ambient temperature over a nine-day span compared to the starting values.