Effect of Karanda Fruit (Carissa carandas Linn.) and Water Ratio on Physical, Chemical Properties and Sensory Quality of Karanda

Abstract

The objective of this research was to study the optimum ratio of Karanda fruit and water  in Karanda gummy jelly product. The ratio of Karanda fruit and water were 50:50, 60:40 and 70:30. Physical and chemical quality and sensory evaluation were performed to detect the quality of the jelly. The results showed that when the ratio of Karanda fruit increased, color L*,  b*, pH, a_w and moisture content decreased, but color a* ,total acid(%) and total soluble solid (%TSS) increased. The highest acceptable jelly formula was the formula that used the  ratio of Karanda fruit and water at 60:40. The average score of sensory evaluation in color, elasticity, solidity, chewiness, sweetness, sour and total acceptance  were 7.75 7.65 7.40 7.60 7.75 7.52 and 8.25 respectively.