EFFECT OF PECTIN, CITRIC ACID AND SUGAR FOR OPTIMIZATION OF SETTING OF JELLY

摘要

The study of effect of pectin, citric acid and sugar for optimization of setting of jelly was carried out by preparing 10 batches of jelly where citric acid and pectin were added with sugar in different doses and setting of gel formation at each dose and at different time period, was examined in terms of total soluble solid (TSS), firmness, acidity etc. Produced different jellies were allowed to taste by recognized panelists like our teachers; friends etc. In this study it was observed that the acidity of ideal jelly remained in between 0.6 to 0.91 in weight precentage, pH of ideal jelly was less than 4.5, TSS of ideal Jelly was greater than 65%, Refractive Index (RI) of ideal jelly was 1.45 to 1.46. Statistical analysis (correlation coefficient, chi-square) of sensory scores was carried out to analyze statistical significance of data. Regression equation between refractive index (RI) and total soluble solid (TSS); acidity and pH of 10 prepared jellies were established. From The One way analysis of variance (ANOVA), it may be stated that the percentage (%) citric acid present in prepared jellies determined by titration method and from TSS determination agrees with literature value. From the experimental observation & depending on amount of added of pectin and citric acid and sugar the ratio