1Institute of Climate Adaptation and Marine Biotechnology, Universiti Malaysia Terengganu, Kuala, Terengganu, 21030, Malaysia
2Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Khulsi - 4225, Chattogram, Bangladesh
3Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet - 3100, Bangladesh
*Corresponding Author E-mail: sababiochem@gmail.com, abmatin@cvasu.ac.bd
Online published on 1 June, 2024.
This study was conducted to examined the effects of citric acid concentration on the processing and storage of guava jelly. Six different types of jelly were prepared with 0.15%, 0.2% and 0.25% pectin and with 1.1%, 1.15% and 1.2% citric acid. No preservatives were added during the processing of Jelly. The analysis showed Jelly contains a mean moisture content of 26.5%, acidity of 0.28%, total sugar of 39.1%, total soluble solid of 68.5%, reducing sugar 30.13%, and nonreducing sugar 8.63%. The citric acid had no effect on processed product quality. There is no mentionablechanges were found during 90 days of storage at room temperature (25°C to 30°C). However, moisture content, total soluble solid, acidity, and the reducing sugar of the products were slightly increased.
Guava, Jelly, Citric acid, Preservation
