This paper is published in Volume-6, Issue-5, 2020
Area
Food Technology
Author
M. Akshara
Co-authors
Mohana Priya R., K. Pooja
Org/Univ
Avinashilingam Institute for Home Science and Higher education for Women, Coimbatore, Tamil Nadu, India
Pub. Date
10 September, 2020
Paper ID
V6I5-1146
Publisher
Keywords
Herbal, Translucent, Immunity, Niacin, Riboflavin

Citationsacebook

IEEE
M. Akshara, Mohana Priya R., K. Pooja. Development and biochemical analysis of Amla-Betel leaf extract impregnated jelly, International Journal of Advance Research, Ideas and Innovations in Technology, www.IJARIIT.com.

APA
M. Akshara, Mohana Priya R., K. Pooja (2020). Development and biochemical analysis of Amla-Betel leaf extract impregnated jelly. International Journal of Advance Research, Ideas and Innovations in Technology, 6(5) www.IJARIIT.com.

MLA
M. Akshara, Mohana Priya R., K. Pooja. "Development and biochemical analysis of Amla-Betel leaf extract impregnated jelly." International Journal of Advance Research, Ideas and Innovations in Technology 6.5 (2020). www.IJARIIT.com.

Abstract

The objective of this research work is about developing a herbal jelly by incorporating Amla and betel leaf extract. Amla is a green colour translucent fruit which is loaded with more nutritional benefits. Amla is an excellent source of vitamin c and this vitamin c helps in building our immunity. Next is the betel leaf extract which is also enriched with more health benefits. These betel leaves are full of vitamin c,niacin and riboflavin and it has an Excellent healing properties. These betel leaf treat colds and also aids in digestion. So our idea is to develop a jelly by combining all these products. Our jelly is completely free of artificial colouring and flavouring agents. After preparation,the jelly was filled in sterilized bottles and stored under both ambient and refrigeration temperature for about 60 days and the biochemical parameters such as moisture content, TSS, pH, Titratable acidity were analysed. Under ambient temperature, moisture content decreased from 26.80% to 24.90 %and pH increased from 3.6 to 4.3 and Tss increased from 65 degree brix to 72 degree brix and Titratable acidity increased from 0.48 % to 0.67%.Under refrigeration temperature, the moisture content decreased from 26.80% to 25.83%, ph increased from 3.6 to 4.2,Tss increased from 65degree brix to 69degree brix and titratable acidity increased 0.48% to 0.54%. Sensory evaluation was also performed and the developed jelly obtained an excellent sensory score.
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