Preparation and evaluation of guava-banana peel jelly

The present study was conducted in the food processing laboratory of RVS School of Engineering and Technology, Dindigul, Tamil Nadu during 2019. The experiment comprised the preparation, standardization, evaluation and analysis of jelly prepared using guava peel and banana peel powder in various combinations viz S1: Jelly with guava peel (250 g) and banana peel powder (2.5 g), S2: Jelly with guava peel (250 g) and banana peel powder (5 g), S3: Jelly with guava peel (250 g) and banana peel powder (10 g) and S0: Control (jelly with guava peel 250 g). Standardization of jelly was done using banana peel powder in the range of 2.5-10 g. Sensory evaluation was carried out using 9-point hedonic scale. Nutritional characteristics such as carbohydrates, moisture, ash, acidity, sugar and pH of jelly samples were analyzed. The results revealed that the sample S1 ranked good in its organoleptic qualities. It was observed that the nutritional characteristics as well as physiochemical properties of sample S1 (jelly with guava peel + banana peel powder 2.5 g) were better than the control sample S0 (control).