Value Addition and Standardization of Recipe on Dragon Fruit Jelly (Hylocerous undatus L.)

The present investigation entitled “Value addition and standardization of recipe on dragon fruit jelly (Hylocerous undatus L.)” was conducted at Post-Harvest Laboratory Department Horticulture, Sam Higginbottom University Agriculture, Technology Sciences, Prayagraj during the year 2022. experiment laid down in Complete randomized design (RBD) with 3 replications 10 treatments viz . T0 = (Control) Dragon extract 1000ml+sugar 550g, T1 =Dragon 1000ml + Mint 2.5g sugar 550g T2 5g , T3 7.5g T4 Cardamom 2g Sugar T5= 3g T6 4g T7 Ginger T8 T9 7.5 g 550g. Study results revealed that, there significant statistical variation TSS(ºBrix), Reducing Sugar(%), Non Sugar( %), total titrable acidity (%), pH, ascorbic acid( mg/100gm), Benefit cost Ratio. Maximum TSS (67.01 ºBrix), pH (4.41), Sugar(36.16 reducing (53.92%), Total (72.08%), Titratable (0.62%), Ascorbic acid (2.44mg/100gm), Colour appearance (8.45), Consistency (8.26), flavour Taste (8.67), Aroma (6.07), overall acceptability (8.58), transparency (8.34), shelf-life 89.65) benefit ratio 2.33 recorded Basis this study Treatment can be suggested to farmers obtain better quality higher production.