Development of Pomegranate-Cherry Jelly Enriched with Beet Root Juice

Abstract

Mixed fruit jelly was developed from pomegranate and cherry fruit juice and further enriched with beetroot juice. The different physico-chemical characteristics of pomegranate, cherry fruits along with beetroot were analyzed and the total phenolic content ranged between 18.86±0.68, 6.75±0.44 and 2.68±0.19 mg GAE/g, respectively. Further, the jelly was prepared from mixed fruits and enriched with beetroot juice in the ratio of 70, 20 and 10% was rated best on the basis of organoleptic evaluation. The developed jelly was rich in nutritional and functional value with total phenolic content of 17.51±0.68 mg GAE/g and Antioxidant activity 35.68±1.64%.  Further, the jelly retained sensory attributes like color, taste, texture, and nutritionally enriched in terms of antioxidant capacity.

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Author information

Authors and Affiliations

School of Bioengineering and Food Technology, Shoolini University, Solan, Himachal Pradesh, India

*Corresponding author

Correspondence to vinay85chandel@gmail.com

Editor Information

Editors and Affiliations

Department of Academics and Human Resource Development

National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T)

(An Institute of National Importance)

Ministry of Food Processing Industries (MoFPI), Govt. of India

Thanjavur, Tamil Nadu, India. Pin Code – 613005

Dr. S. Vignesh

Dr. N. Baskaran

Dr. V. Eyarkai Nambi

Dr. M. Loganathan

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