Author(s): Gul-e-Saba Chaudhry, Abdul Matin, Isfaq Wahid Bin Rahim, Mizanur Rahman, Yeong Yik Sung, Tengku Muhammad Tengku Sifzizul

Email(s): sababiochem@gmail.com , abmatin@cvasu.ac.bd

DOI: 10.52711/0974-360X.2024.00080   

Address: Gul-e-Saba Chaudhry1, Abdul Matin1,2, Isfaq Wahid Bin Rahim2, Mizanur Rahman3, Yeong Yik Sung1, Tengku Muhammad Tengku Sifzizul1
1Institute of Climate Adaptation and Marine Biotechnology, Universiti Malaysia Terengganu, Kuala Terengganu, 21030, Malaysia.
2Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Khulsi - 4225, Chattogram, Bangladesh.
3Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet - 3100, Bangladesh.
*Corresponding Author

Published In:   Volume - 17,      Issue - 2,     Year - 2024


ABSTRACT:
This study was conducted to examined the effects of citric acid concentration on the processing and storage of guava jelly. Six different types of jelly were prepared with 0.15%, 0.2% and 0.25% pectin and with 1.1%, 1.15% and 1.2% citric acid. No preservatives were added during the processing of Jelly. The analysis showed Jelly contains a mean moisture content of 26.5%, acidity of 0.28%, total sugar of 39.1%, total soluble solid of 68.5%, reducing sugar 30.13%, and nonreducing sugar 8.63%. The citric acid had no effect on processed product quality. There is no mentionablechanges were found during 90 days of storage at room temperature (25oC to 30oC). However, moisture content, total soluble solid, acidity, and the reducing sugar of the products were slightly increased.


Cite this article:
Gul-e-Saba Chaudhry, Abdul Matin, Isfaq Wahid Bin Rahim, Mizanur Rahman, Yeong Yik Sung, Tengku Muhammad Tengku Sifzizul. Investigation of Dual effect of Citric acid on Preparation and Preservation of Guava Jelly via Physicochemical analysis. Research Journal of Pharmacy and Technology. 2024; 17(2):512-6. doi: 10.52711/0974-360X.2024.00080

Cite(Electronic):
Gul-e-Saba Chaudhry, Abdul Matin, Isfaq Wahid Bin Rahim, Mizanur Rahman, Yeong Yik Sung, Tengku Muhammad Tengku Sifzizul. Investigation of Dual effect of Citric acid on Preparation and Preservation of Guava Jelly via Physicochemical analysis. Research Journal of Pharmacy and Technology. 2024; 17(2):512-6. doi: 10.52711/0974-360X.2024.00080   Available on: https://rjptonline.org/AbstractView.aspx?PID=2024-17-2-8


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