Standardization of Recipe for Value Added Herbal Kinnow and Guava Jelly for its Better Quality and Shelf Life

Abstract

During the years 2022-2023, a field experiment was carried out at the Post Harvest Laboratory of Horticulture Department, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology & Sciences, Prayagraj to investigate "Standardization of recipe for value-added Herbal Kinnow and Guava jelly for better quality and shelf life." The experiment was carried out using a Completely Randomized Design (CRD), with ten treatments replicated thrice.  Total number of treatments were ten viz. (T0 Control + 50% Sugar), (T1 50% Sugar + 2.0 g Ginger Extract), (T2 50% Sugar + 4.0 g Ginger Extract), (T3 50% Sugar + 6.0 g Ginger Extract), (T4 50% Sugar + 2.0 g Cardamom), (T5 50% Sugar + 4.0 g Cardamom), (T6 50% Sugar + 6.0 g Cardamom), (T7 50% Sugar + 2.0 g Mint Extract), (T8 50% Sugar + 4.0 g Mint Extract), (T9 50% Sugar + 6.0 g Mint Extract). The treatment (T6 50% Sugar + 6.0 g Cardamom) was found superior in respect of parameters like TSS(0Brix), pH, acidity(%), ascorbic acid (mg/100g), reducing sugar(%), non-reducing sugar(%), Colour score, texture, flavour, taste, overall acceptability.The benefit-cost ratio was found to be the highest (1:2.20) in the treatment (T6 50% Sugar + 6.0 g Cardamom). Maximum Mean shelf life of 41.66 days was found in (T6 50% Sugar + 6.0 g Cardamom).