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
REFERENCES:
1. Zamir R, Ali N, Shah ST, Muhammad T, Shah SA. In vitro regeneration of guava (Psidium guajava) from shoot tips of mature trees. Pak J Bot. 2007; 39: 2395–2398.
2. Khatun R. Studies on storage stability of guava juice and jelly. M. S. Thesis, Dept. of Food Technology and Rural Industries, BAU, Mymensingh. P. 2011; 9−20.
3. Vasanthabharathi V, Sajitha N, Jayalakshmi S. Citric acid production from UV mutated estuarine Aspergillus niger. Adv Biol Res. 2013; 7(3): 89-94.
4. Srivastava RP, Kumar S. Fruit and vegetable preservation: principles and practices. International Book Distributing Company. 2005; 217-223.
5. Ranganna S. 2002. Hand Book of Analysis of quality control for fruit and Vegetables products. 2nd Ed. TATA Megraw Hill pub. Co. Ltd. New Delhi.
6. Bhushan P. Gayakwad, Shashikant D. Barhate, Mayur S. Jain. Citric Acid cross linked cellulose based Hydrogel for Drug Delivery. Asian J. Pharm. Res. 2017; 7(4): 247-255.
7. Rutuja T Jadhav, Yashvardhan P Bhosale. Synthesis of Isoniazid from Citric Acid. Asian J Pharm Tech. 2021;11(1):1-4.
8. Deena Durairaj, M. Anil Kumar, M. Seenuvasan. Optimal Production and Purification of Citric Acid from Cane Molasses by Aspergillus niger MTCC 282 using Response Surface Methodology. Research J. Engineering and Tech. 2011; 2(1); 36-41.
9. Shalini Singh, Sujata Das. Evaluation of Market Curd for Sanitary Quality and Bacteriocin-Producing Lactic acid Bacteria for Potential Application as a Natural, Healthy Food Preservative. Research J. Pharm. and Tech. 2017; 10(4): 1029-1033.
10. Sugiyartono, TutiekPurwanti, Isnaeni, Dhenok Reso FendaAsega. Influence of Emcompress Concentration on the Physical Properties of Tablet containing Lactobacillus spp. and Guava Leaves Extract. Asian J Pharm Res. 2014; 4(4): 189-194.
11. Indrajeet V. Mane, Abhishek S. Pujari, Nitin A. Gaikwad, Rajeshwar V. Chavan, Ganesh B. Vambhurkar. Formulation and Evaluation of Herbal Scrub using Guava. Asian J Pharm Tech. 2018; 8 (4):189-192.
12. Dileesh S, Alfiya Nasser A, Linju Baby, Tins George. Determination of the age of Guava from the Oxalate Ion and Ascorbic Acid contents and the determination of the rate of change of Oxalate Ion and Ascorbic Acid contents with respect to the age of Guava. Asian J. Research Chem. 2017; 10(5): 657-659.
13. Karunakar Shukla, PK Dubey. Antidiabetic Activity of Psidium Guajava (Guava) Leaves Extract. Research J Science and Tech. 2009; 1(1): 13-15 .
14. Cut Aja Nuraskin, Reca, Wirza, Ainun Mardiah, RivansyahSuhendra, Iskandar Faisal, Teuku Salfiyadi, Cut Mutia. Effectiveness of Guava Leaf Steep water against the bacterial growth of S. Mutans with Microdillution Method. Res JPharma Tech. 2021; 14(11):5745-8.
15. Shunmugaram S. Physiochemical and Acute Toxicity Analysis of a Siddha Herbo-Mineral Formulation – Pachai Karpoora Vadagam (PKV). Res J PharmTech. 2019; 12(1): 227-230.
16. Vibhakara HS, Bawa AS. 2006. Manufacturing jams and jellies. Handbook of fruits and fruit processing, p.189.
17. Aggarwal, Poonam, Padda GS, Sidhu JS. 1997. Standardization of jelly preparation from grape : guava blends. J Food Sci andTech. 34: 335−336.
18. Paul SE, Chakrabarty S, Jana SC, Hasan MA, Mandal KK, Sarkar S, Mazumdar D. A multivariate approach to study the sensory parameters of guava jelly on the basis of the physico-chemical parameter of guava fruit. Acta Hort. 2007; 35: 561-68.
19. Mehta V, Bajaj S. Effect of storage and methods of preservation on the physic-chemical characteristics of citrus juices. Indian Food Packer. 1969; 37:42−51.
20. Smith D. 2006. Food and nutrition safety on fruit jellies product. Food processing for entrepreneurs series.
21. Saka JDK, Kadzere I, Ndabikunze BK, Akinnifesi FK, Tiisekwa BPM. 2007. Product development: nutritional value, processing and utilization of indigenous fruits from the Miombo ecosystem. Indigenous fruit trees in the tropics: Domesficafion, ufilizafion and commercializafion.288.
22. Babsky JE, Toribio JL, Lozano JE. Influence of storage on the composition of clarified apple juice concentrate. J Food Sci. 1986; 51(3): 564−567.
23. Pruthi JS, Manan JK, Teotia MS, Podhakri-Shnasetty G, Epison WE, Saroja S, Chikkappaji KC. Studies on the utilization of Kinnow and Malta. Journal of Food Science and Technology (India). 1984; 21(3): 123−127.
24. Ewaidah EH, Hassan BH. Prickly pear sheets: a new fruit product. Int J Food Sci Tech. 1992; 27(3): 353−358.