INTRODUCTION:

The guava (Psidium guajava) is a tasty fruit that belongs to the Myrtaceae family of plants. Several local names for guava, such as Amrud, Peru, Piyara, Koyya, and Sede Pandu, are derived from guava's Latin word.¹ More than 150 guava species exist, but only a few are suitable for growing as ornamental plants. It is grown commercially as a tiny tree or shrub (3 to 10 meters) with shallow roots that branch near the ground and frequently produce suckers and have hairy undersides.

The flowers, which are bisexual, white, and 2.5cm in diameter, are borne on new growth from older branches, either singly or in clusters of two or three multi-seeded fruit.²Humans rely heavily on fruits in their diets. They are, however, processed into more stable forms such as jams, jellies, juices, pickles, and many more due to their perishable nature and seasonal availability. Processed fruit jam and jelly is made by boiling homogenized fruit pulp with sugar, acid, and pectin to create a product with an intermediate moisture level. Preservatives, flavorings, and colorings are all possible additions. Because of this, it must be able to spread freely and must be solid enough so that it does not flow like a liquid. When doing preservation, it's important to remember that it should include at least 68.5 percent TSS (total soluble solids, or TSS).^3-4 In jam the water activity is reduced because of the sugar, allowing it to last longer on the shelf. Many fruits can be used to make jams around the world. Developing innovative products is critical for the fruit industry, as consumer preference mainly determines food. Similarly, the equilibrium in the "pectin-acid-sugar" system contributes to gel formation. The proper usage of pectin and creating a pectin-sugar-acid gel is essential for commercial jam production.⁵ Gels are a substance that lies somewhere in the middle of the two states of matter: solid and liquid. Molecular tangles immersed in liquid are made up of polymeric molecules that have been cross-linked to form a molecular web.⁶ The solvent (water) influences the kind and amount of the intermolecular forces necessary to preserve the polymer network's integrity are influenced by the solvent (water). Acidic media cannot flow because of the water-holding capacity of the polymers. Fibers in the gel created by pectin and sugar alter the pectin water balance.⁵Guava is a widespread and popular fruit in many nations worldwide, including the United States, Brazil, Mexico, China, Cuba, Malaysia, India, Pakistan, Thailand, Peru, and Bangladesh.² Pectin, ascorbic acid (260mg/100g of fruit), carbohydrates, and minerals may all be found in guava (Psidium guajava), considered a valuable fruit. Calcium and phosphorus are both abundant in this food. 84.2 percent of guava is water, 9.68 percent total soluble solids, 0.5% ash, 4.45 percent reducing sugar, 5.23 percent non-reducing sugar, 1.25 percent acid, and 560mg/100g vitamin C, which varies depending on the cultivar, stage of ripeness, and seasonality.⁸ In addition to being delicious, Guava extracts have health benefits. Citric acid and pectin have been extensively researched in a variety of fields. We utilize citric acid and pectin in various concentrations to preserve guava jelly and conduct sensory evaluations. Analyzing the acceptability of a product by showing a sensory evaluation can be an effective method.^9-20 There is currently no well-developed technology for the production, processing, and preservation of guava in most countries. As a result, it's critical to look the sensory evaluation of developed low-cost processed and preserved fruit jelly. Due to this, Sensory evaluation for customer acceptability of economically prepared and preserved guava jelly was the primary goal of this study.

MATERIALS AND METHODS:

Materials:

The experimental raw materials guava (Psidium guajava) was collected from the local market of Chattogram. The guavas were carefully chosen to get the ideal maturity because their pectin content relies on ripeness. Sugar, pectin, and citric acid were acquired at scientific and surgical stores. Other necessary materials required for the experiment were received from the laboratory supplies.

Methods:

Formulation of guava jelly:

Guava jelly was produced according to the preparation procedure provided.²¹

Sensory evaluation:

Nine points Hedonic rating test method by Joshi (2006)was used for sensory evaluation.²² A testing panel evaluated the consumer acceptability of refined products. The panelists were untrained and selected from the students, teachers, and employees of the Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Chattogram. The panelists (fifteen) were asked to consign an appropriate mark to each product tested on a 1 to 9 point hedonic scale for distinctive color, flavor, Texture, and overall acceptability of the jelly trials. The scale is settled such that; 9 = Like extremely, 8 = Like very much, 7 = Like moderately, 6 = Like slightly, 5 = Neither like nor dislike, 4 = Dislike slightly, 3 = Dislike moderately, 2 = Dislike very much, and 1 = Dislike extremely.

Statistical analysis:

The statistical analysis was conducted using IBM SPSS Statistics version 25. The proximate composition and sensory evaluation data were analyzed using One-way ANOVA procedures to assess a significant level of variation at a 95% confidence interval. In addition, a post hoc "Tukey" test was conducted to identify the variation within the sample groups. The statistical analysis was performed at a 5% level of significance (P< 0.05).

RESULTS AND DISCUSSIONS:

Sensory evaluation of guava jelly:

The guava jellies were preserved in an airtight bottle at room temperature (25−30^oC). At one month of storage, jellies were evaluated for acceptability and spoilage organoleptically by a 15 member testing panel. The responses and comments of test panelists on juice are tabulated according to the hedonic rating test and analyzed statistically for its variance during the storage period. One way ANOVA (Analysis of variance) test was performed to see the overall mean difference of sensory parameters for scores provided by the panelists. Table 1 and Table 2 showed significant differences in the mean of the sample with pectin treatment and citric acid treatment. It was observed that the mean scores of hedonic scales were significantly different for color and acceptability between samples. However, the mean scores of Texture and flavor were not significantly different, and the multiple Tukey's Multiple Comparison Test (TMCT) at (p<0.05) was performed to show the significant pairwise difference of color and acceptability of different categories. It was observed that the color of jelly with 0.15% and 0.2% pectin was not additional.

Table 1: Mean rating score for the sensory test of guava jelly for pectin treatment during storage

Parameter	Sample	Storage period				F-test
Parameter	Sample	Day 01	Day 30	Day 60	Day 90	F-test
Colour	P1	5.33^a	5.40^a	5.20^a	5.07^a	0.182^NS
	P2	5.47^a	5.8^b	5.33^a	5.53^a	4.24*
	P3	7.33^a	6.80^b	6.73^b	6.66^b	14.24**
Flavor	P1	6.40^a	6.19^a	6.33^a	5.93^a	0.023^NS
	P2	6.20^a	6.33^a	6.13^a	6.08^a	0.16^NS
	P3	6.83^a	6.67^a	6.80^a	6.57^a	0.92^NS
Texture	P1	5.93^a	5.90^a	5.80^a	5.86^a	0.062^NS
	P2	6.74^a	6.78^a	6.27^b	6.11^b	6.04*
	P3	6.82^a	6.47^ab	6.18^b	5.93^b	16.19**
Overall Acceptability	P1	5.96^a	6.04^a	6.07^a	6.18^a	0.053^NS
	P2	5.80^a	5.73^a	5.13^b	5.39^ab	1.511*
	P3	6.99^a	6.67^b	7.07^a	6.17^b	11.87**

All values in the table showed mean of data, superscripts a, b, c denotes significant difference (P<0.05) between samples, NS= Not Significant, *= significant (P<0.05), **= significant (P<0.01). Jelly sample P1=pectin 0.15%, P2=pectin 0.2%, P3=pectin 0.25%.

Regarding acceptability, samples P3 and P1 were significantly different and jelly with citric acid treatment samples C2 and C3 were quite different. It was observed from Tukey's Multiple Comparison Test (TMCT) at (p<0.05) that the mean scores of color, flavor, Texture, and acceptability for all the formulations are similar. Figure 1 shows the bar chart with the highest score for color, flavor, Texture, and acceptability in P3, P3, C2, and C3, respectively. Conversely, the lowest score for the above parameter was in the P1 C1, C3, and C1, respectively.

Sensory quality of guava jelly attributes viz. color, Texture, flavor, and overall acceptability were evaluated. Mean sensory scores of color ranged from 5.07−5.40, 5.33−7.80, and 5.60−7.33 for jellies with 0.15%, 0.20%, and 0.25% pectin, respectively. The highest color was observed for 0.25% pectin treatment. Again, the mean sensory score of color ranged from 5.17−5.53, 5.58−5.80, and 6.07−6.83 for jellies in 1.1%, 1.15%, and 1.20% citric acid, respectively. The highest color was observed for 1.20% citric acid treatment. The mean score of color decreased with the increase of the storage period at ambient temperature. Most of the samples were unacceptable to the panelist after storage of 90 days. It is explicit that the effect of pectin and citric acid variation on guava jelly and storage periods on the color score was significant. Similar trends were also reported by Masoodi et al. (2015).²³

The mean score of flavor was observed to be the highest for sample P3 (0.25% pectin) and sample C3 (1.20% citric acid). The flavor score decreased with the storage period but increased with increasing pectin and citric acid in guava jelly. Results of one-way ANOVA revealed that there were no significant (p<0.05) differences in flavor acceptability. The texture score was the highest for fresh jelly but decreased with an increase in the storage period during ambient conditions. The highest score of Texture of jelly after 90 days was not in acceptable condition. The texture score was affected by pectin and citric acid composition in jelly. The texture score of jelly increased with the increase of pectin and citric acid, which follows previous studies.^24-25

Table 2: Mean rating score for the sensory test of guava jelly for citric acid treatment during storage

Parameter	Sample	Storage period				F-test
Parameter	Sample	Day 01	Day 30	Day 60	Day 90	F-test
Colour	C1	5.53^a	5.20^a	5.23^a	5.17^a	0.137^NS
	C2	5.72^a	5.80^a	5.63^a	5.58^a	0.16^NS
	C3	6.13^a	6.07^a	6.80^b	6.66^b	5.24*
Flavor	C1	6.32^a	6.53^a	6.44^a	6.13^a	1.115^NS
	C2	6.20^a	6.4^a	6.20^a	6.07^a	1.085^NS
	C3	7.32^a	6.67^b	6.80^b	7.07^a	1.511*
Texture	C1	6.73^a	6.58^a	6.22^b	5.87^b	8.021**
	C2	6.85^a	6.66^a	6.12^b	5.91^b	13.04**
	C3	6.69^a	6.47^a	6.33^a	6.12^a	3.109^NS
Overall Acceptability	C1	6.66^a	6.14^a	6.07^a	6.18^a	1.96^NS
	C2	6.80^a	6.73^a	6.13^bc	5.79^c	16.262**
	C3	7.13^a	6.76^b	7.12^a	6.47^b	3.187^NS

All values in the table showed the mean of data; superscripts a, b, c denotes significant difference (P<0.05) between samples, NS= Not Significant, *= significant (P<0.05), **= significant (P<0.01). Jelly sample C1=citric acid 1.1%), C2=citric acid 1.15%, C3=citric acid 1.2%.

Figure 1: Descriptive attributes of all samples of guava jelly after preparation (day 01)

Overall acceptability of the sample was evaluated for 90 days; as mentioned above, the panelist did not accept the samples after storage of 90 days. It is explicit that the effect variation in the percentage of pectin and citric acid on the overall acceptability score was significant at p<0.05 level of significance at one-way ANOVA analysis. Acceptability scores were gradually decreased with storage duration. The oxidation and enzymatic browning reactions are responsible for changes in the color and flavor of foods during processing and storage.²⁶ The highest mean score of acceptability, 7.07 and 7.03, was found in sample P3 (0.25% pectin) and sample C3 (1.20% citric acid), respectively, in the hedonic rating scale, which denotes "Like Moderately." The present investigation concluded that guava jellies prepared with 0.25% pectin and 1.2% citric acid were better organoleptically than other compositions.

CONCLUSIONS AND FUTURE PERSPECTIVES:

This study claims quality properties do not significantly different due to citric acid and pectin among three jelly formulations. In sensory evaluation, 1.2% citric acid and 0.25 % pectin-containing jellies proved superior products in color, flavor, texture, and overall acceptability. Therefore this formulation could be practiced for escalating the country’s developing food industries. The composition may be modified further, and we may try to make mixed jelly with various recipes with different fruit ratios. On the other hand, it will be helpful from an economic point of view for those who come under economically weaker sections. Also, considering the product's flavor and medicinal values, more profit can be earned through value addition. Such research should be done for other fruits like papaya, mango, etc., available in markets, especially for the offseason. Furthermore, modern packaging and storage conditions would be developed to better guava jelly.

ACKNOWLEDGEMENTS:

The authors would like to acknowledge the Department of Applied Food Science and Nutrition Chattogram Veterinary and Animal Sciences University, Chattogram, Bangladesh, for research support facilities and Universiti Terengganu Malaysia for the TAPERING/2021/UMT/807 grant provided to Dr. Gul-e-Saba Chaudhry.

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Received on 03.04.2022 Modified on 07.11.2022

Research J. Pharm. and Tech 2024; 17(1):1-4.

DOI: 10.52711/0974-360X.2024.00001