Preparation and evaluation of pomegranate jelly and comparative study at different concentration of pectin and sugar

Abstract:

The present investigation aimed to optimize the formulation of pomegranate jelly using the ‘Sendri’ variety of pomegranate by evaluating the influence of varying sugar (35% and 45%) and pectin (1.5%, 2.0%, and 2.5%) concentrations on physicochemical, sensory, and economic attributes. The study employed a completely randomized design with six treatment combinations. The physicochemical parameters including total soluble solids (TSS), acidity, pH, and moisture content were analyzed using standard methods, while sensory evaluation was conducted using a 9-point hedonic scale. Results revealed that TSS ranged from 69.8 to 72.8 °Brix, acidity from 0.76% to 0.85%, pH from 2.37 to 2.75, and moisture content from 50.77% to 58.40%. The treatment comprising 45% sugar and 2.0% pectin exhibited superior organoleptic acceptability (score 7.8) with balanced physicochemical properties (Moisture content (53.30%), TSS (71.70Brix), acidity (0.80%) and pH (2.52)) and moderate production cost (Rs. 247 per kg). The findings indicate that optimization of sugar and pectin levels significantly enhances product quality and consumer acceptability.