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Development of blended sapota [Manilkara achras (Mill) Fosberg] and tamarind (Tamarindus indica L.) Jelly Cubes

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Blended sapota and tamarind jelly cube was prepared by using various proportions of sapota and tamarind fruit juices viz. 100:00, 90:10, 85:15, 80:20, 75:25 and 70:30 with 0.5 per cent level of citric acid. The blended sapota and tamarind jelly cube was evaluated for physical, chemical and sensory quality parameters during 90 days of storage to standardize the proportion of sapota and tamarind fruit juices in the blended jelly. An increasing trend in moisture, TSS, reducing sugars and total sugars and decreasing trend in titratable acidity was observed during storage period of 90 days. | Development of blended sapota [Manilkara achras (Mill) Fosberg] and tamarind (Tamarindus indica L.) Jelly Cubes

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