खाद्य प्रसंस्करण एवं प्रौद्योगिकी जर्नल

अमूर्त

Optimization of Food Acidulant to Enhance the Organoleptic Property in Fruit Jellies

Kesava Reddy C, Sivapriya TVS, Arun Kumar U and Ramalingam C

Citric acid, tartaric acid and malic acids are the commonly used additives in confectionary industries. Their acidity helps in increasing the organo-leptic property of the food product. Other than the flavour, they are also used for their health benefits. They play a major role in boosting renal health, revitalizing skin, fighting free radicals etc. Every individual additive mentioned above has a wide range of health benefits. Initially these additives were used individually to obtain their source fruit’s taste. Later, they were mixed to obtain unique flavours. Different level of additive mix gave different level of enhanced taste. This research work aims in appropriate optimization of these additives to provide an enhanced organoleptic property in fruit jelly. The following ratio of citric acid (CA) to malic acid (MA) to tartaric acid (TA) was used in this research work. The ratio was finalized from literature studies. (Sample-S) S1-40:35:25, S2-40:40:20, S3-33.30:33.30:33.30, S4-32.50:50:17.50. Sensory analysis was made to select the best tasting sample and mixed with stabilizers. Sodium citrate, sodium tartrate and a mix of both sodium citrate and sodium tartrate were used to make three samples using the winning proportion of (CA: MA: TA) acids. Sensory analysis was made to select the best among them and they were mixed with fruit pulp finally. Papaya pulp was used in this research work. This final sample was taken for sensory evaluation again to know the feedback on taste of the fruit jelly, which was a positive result where most of the evaluators liked it. The results were analysed using SPSS software. Thus, this research work proves that the organoleptic property of a fruit jelly can be enhanced if the additives were used in an optimized proportion as in sample S1.