Development of Antioxidant Jelly Using Tropical Fruits

The demand for food products packed with antioxidants has greatly increased in recent years due to the alarming statistics on free radical diseases Therefore, antioxidant jelly was formulated this study using mango (MJ1), passion fruit (PAJ2) and pineapple (PIJ3) juices as base ingredients. jellies were evaluated their phytochemical, physicochemical, sensory nutritional properties. Initially, a survey 112 respondents carried out determine consumer acceptance jelly. Out of respondents, 63.4% prefer multiple fruits. showed significant difference (p<0.05) moisture content pH highest recorded PAJ2 at 86.03% while MJ1 3.86 have sour taste that may not be desirable all consumers. Antioxidant analysis revealed high levels DPPH, ABTS, TPC MJ1, 82.78%, 76.95%, 0.07 mg GAE/g, respectively. Color positive value L*, a*, b* scale, indicating yellowish red colors PIJ3 ????-carotene pigment found yellow mango, pineapple, fruit. Sensory evaluation 9-point hedonic scale demonstrated overall acceptance. Nutritionally, contained 65kcal/100g energy, 15.47% carbohydrate, 0.57% protein, 1.40% total sugar, 4.63 mg/100g vitamin C. Findings from indicates tropical fruits can used development low-calorie dessert great nutritive preferences.&nbsp