Standardization of Recipe for Value Added Herbal Kinnow and Guava Jelly for its Better Quality and Shelf Life

During the years 2022-2023, a field experiment was carried out at Post Harvest Laboratory of Horticulture Department, Naini Agricultural Institute, Sam Higginbottom University Agriculture, Technology & Sciences, Prayagraj to investigate "Standardization recipe for value-added Herbal Kinnow and Guava jelly better quality shelf life." The using Completely Randomized Design (CRD), with ten treatments replicated thrice. Total number were viz. (T0 Control + 50% Sugar), (T1 Sugar 2.0 g Ginger Extract), (T2 4.0 (T3 6.0 (T4 Cardamom), (T5 (T6 (T7 Mint (T8 (T9 Extract). treatment Cardamom) found superior in respect parameters like TSS(0Brix), pH, acidity(%), ascorbic acid (mg/100g), reducing sugar(%), non-reducing Colour score, texture, flavour, taste, overall acceptability.The benefit-cost ratio be highest (1:2.20) Cardamom). Maximum Mean life 41.66 days