Product development of seabuckthorn in supplementation with apple and guava fruits vis-a-vis their feasibility.

摘要

Fruit pulp and juice ingredients were mixed with apple and guava pulp in different proportions. The blending of the seabuckthorn (Hippophae rhamnoides) pulp with guava/apple pulp was tried in different proportions to obtain the jam. Out of four selected combinations, jam prepared by using seabuckthorn pulp at minimum level of 25% was good. The apple and guava have lower acidity in comparison to seabuckthorn. Guava extract was combined with seabuckthorn extract in 40:60, 50:50 and 60:40 ratios to have proper jelly setting. The pure seabuckthorn jelly was improved by adding pectin. The jelly prepared with 50:50 proportion was highly acceptable due to proper setting, flavour, taste and colour. Blending of seabuckthorn pulp with guava pulp in 40:60 ratio yielded better acceptability and colour of jams and jellies..