A Proposal on:

PREPARATRION AND STORAGE OF JELLY FROM WOOD

APPLE(Limonia acidissima L.) FRUITS

Submitted by:
RANJAN KARKI
B.TECH FOOD, IV YEAR

Submitted to:
Department of Food Science and Technology
National College of Food Science and Technology
Institute of Science and Technology
Tribhuvan University, Nepal
2022 A.D

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 OUTLINE OF WORK

Title of work: PREPARATRION AND STORAGE OF JELLY FROM

WOOD APPLE(Limonia acidissima L.) FRUITS

Duration of work:

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Contents
1. INTRODUCTION ..................................................................... Error! Bookmark not defined.
1.1 Background .......................................................................... Error! Bookmark not defined.
1.2 Statement of problem .......................................................... Error! Bookmark not defined.
1.3 Justification of work............................................................. Error! Bookmark not defined.
1.4 Objectives........................................................................... 5Error! Bookmark not defined.
1.4.1 General Objectives ........................................................ Error! Bookmark not defined.
1.4.2 Specific Objectives ....................................................... Error! Bookmark not defined.
2. LITERATURE REVIEW .......................................................... Error! Bookmark not defined.
2.1 Jelly ...................................................................................... Error! Bookmark not defined.
2.1.1 History ........................................................................... Error! Bookmark not defined.
2.1.2 Definition of Jelly ......................................................... Error! Bookmark not defined.

3. MATERIALS AND METHODS ............................................... Error! Bookmark not defined.

3.1 Raw materials for jelly making ............................................ Error! Bookmark not defined.
3.2 Storage of raw materials ...................................................... Error! Bookmark not defined.
3.3 Methodology ........................................................................ Error! Bookmark not defined.
3.3.1 Technique of extraction for processing ......................... Error! Bookmark not defined.
3.3.2 Flowchart of preparation of jelly from wood apple ...... Error! Bookmark not defined.
3.4 Determination of biochemical composition ..................... Error! Bookmark not defined.
4. Biochemical changes during storage...................................... Error! Bookmark not defined.
5. PLAN OF WORK ......................................................................................................................11
6. REFERENCES.......................................................................... Error! Bookmark not defined.

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 1. Introduction

1.1 Backgrund

Wood apple (Limonia acidissima L.) is one of the very hardy fruit crops found all over
the plains of terai and it is also present in the Western Himalaya up to an elevation of about 500
metres from sea level. Wood apple is a small to moderate size, deciduous, glabrous tree with
thorny branches reaching to a height of 10 metres with 0.6 metres to 1.6 meters girth. The tree
also flourishes well in dry areas and is not affected by any serious pests or diseases due to its
resistant nature to both biotic and abiotic stresses. It is highly regarded as religious, cultural,
nutritional and medicinal valued fruit crop. The fruits are consumed as a good source of juice
during its harvesting season due to their low cost and thirst quenching ability. A homemade
drink popularly known as “Sarbat” is prepared from the wood apple fruits. The RTS, squash,
syrup, jelly and chutney are other possible value added products of wood apple. It is seldom
used alone for preparation of jelly due to its harsh flavour (Hayes, 1960) , whereas, Bhat (1944)
[3]
was of openion that the jelly made of this fruit was having exceedingly agreeable flavour. He
further mentions syrup and chutney as other possible products from wood apple.

The wood apple pulp is a rich source of Beta carotene, a precursor of vitamin-A which also
contains significant amount of vitamins-B such as riboflavin and thiamine and it had small
quantities of ascorbic acid content (Kumar and Deen, 2017) [13]. Fruits have high medicinal value
and used as a liver and cardiac tonic while unripe fruits are used as an astringent means of
treating diarrhea and dysentery in folk medicines. It is effective treatment for hiccough, sore
throat and diseases of the gums. The powdered gum mixed with honey is given to overcome
dysentery and diarrhea in children. Oil derived from the crushed leaves is applied on itch and
leaf decoction is given to children as an aid to digestion. The flesh of the mature fruits blended
with cardamom, honey and cumin seeds are efficacious for indigestion, diarrhea and piles. Fruits
are very well known for their medicinal properties due to its high nutritive value. Every part of
wood apple plant like leaves, bark, roots, and fruit pulp are used against snakebite.

1.2 Statement of Problem

The wood apple fruits are not consumed as fresh fruit due to acidic and astringent taste.
Although, the medicinal and nutritive value are very high, yet unfortunately, there is not much
demand of wood apple fruit either for fresh market or for processing which may be due to poor
awareness of consumers about its nutritive and medicinal importance of this underutilized fruits.
It indicates that processing potential of wood apple fruits needs to be explored for
commercialization of fruit. This study was planned keeping in view on medicinal and nutritional

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importance of wood apple, to utilize them by processing product as jelly including other value
added product would provide opportunity for commercial exploitation of this fruits.

1.3 Justification of work

Being nutritive and having a medicinal value people are unaware about wood apple.
Inorder to flourish its value there should be awareness about this multipurpose uses like nutritive
value( rich in rich source of Beta carotene, a precursor of vitamin-A, vitamins-B such as
riboflavin and thiamine and it had small quantities of ascorbic acid content), Products like
squash, jelly, chutney, jam etc. It has a high commercial value so people can be encouraged to
plant wood apple.

1.4 Objective
1.4.1 General objective
• To prepare and storage of jelly from wood apple
1.4.2 Specific Objectives
To fulfill the general objectives the following specific objectives will be done.

• To determine the physical properties (texture , color ,aroma) of the jelly.

• To carry out the proximate analysis of formulated jelly.
• To carry out sensory evaluation of the prepared jelly.
To evaluate the chemical composition and nutritional quality of jelly made from wood
apple.
.

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 Part II

Literature review

2 Historical background
2.1 Jelly
2.1.1 History
Jelly, a semitransparent confection consisting of the strained juice of
various fruits or vegetables, singly or in combination, sweetened, boiled, slowly
simmered, and congealed, often with the aid of pectin, gelatin, or a similar substance.

The juices of most fruits and berries and many vegetables are suitable for processing
into jelly. Juices high in pectin, such as those of citrus fruits and apples, congeal readily
after cooking with sugar and may be added to the juices of low-pectin fruits, vegetables,
and herbs, such as blueberries, green peppers, or mint, to promote gelling.

2.1.2 Defination of Jelly

Jelly refers to a clear or translucent fruit spread made from sweetened fruit (or vegetable)
juice thus differing from jam by excluding the fruit's flesh and is set by using its naturally
occurring pectin, whereas outside North America jelly more often refers to a gelatin-based
dessert, though the term is also used to refer to clear jams such as blackcurrant and apple. It is a
clear jam, set with pectin from the fruit, and is made in the same way, by adding the redcurrants
to sugar, boiling, and straining. Jellies are gelatinous, clear, and made from fruit juice and sugar,
texture is firm, and it holds its shape. The TSS should be > 65%.

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 Part III

3. Material and methods

3.1 Raw materials for Jelly making

• Wood apple(Flesh)
• Pectin
• Sugar
• Acid
• Water

3.2 Storage of raw materials

Wood apple will be stored in refrigeration which increase its life span for 4-6 weeks.

3.3 Methodology

First of all proximate analysis of jelly will be performed

3.3.1 Technique of extraction for processing

The technique used for extraction of wood apple

pulp is shown in Fig. Known amount of fruit
pieces be taken and water will added according
to recipes , and heated up to boiling of water for
10 minuts. Extract obtained by straining the
heated material through muslin cloth without
pressing and squeezing.

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3.3.2 Formulation and Preparation of Jelly

The obtained extract strained through muslin cloth without squeezing to get the clear
extract. Then alcohol test will be done to determine sugar amount that had to be added with
extract. The mixture of extract and sugar will boiled to the end point to make jelly of desired
consistency. The prepared jelly filled in sterilized wide mouth jelly bottles (500 g capacity), and
sealed air tightly then bottles will be covered with lid. The jellies prepared from different recipes
(Table-2), will subjected to sensory evaluation on next day for their organoleptic quality such as
firmness, cut-edges, transparency, colour, odour and taste. for storage life studies and jelly
bottles were kept at ambient temperature for shelf-life studies.

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Fig: flowsheet of preparation of jelly from wood apple

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3.4 Determine the biochemical composition
Total soluble solids will determined by hand refractometer (ERMA made of 58-92 %, range
at room temperature (Ranganna, 2010) and the mean value are expressed as per cent. For
determination of titratable acidity present in fruit sample will titrated against 0.1 N Sodium
hydroxide solution using phenolphthalein drops as an indicator (Ranganna, 2010) . The
determination of ascorbic acid content in sample with the help of 3% HPO3 (metaphasphoric acid)
solution and sample will titrated against 2, 6-dichlorophenol-indophenol dye solution as described
by (AOAC, 2012) .

3.5 Microbial Growth

The microbial contamination and growth will determined by standard plate count method using
malt extract medium. The sterile distilled water will used in control and the counting done after
incubating the plate at 38o C for 48 hours (Ranganna, 2010) .

3.6 Browning (Non-enzymatic)

The non-enzymatic browning will recorded according to the procedure outlined by Ranganna
(2010) . The colour of jelly aliquot sample will measured at 440 nm by UV- spectrophotometer
using 60 per cent aqueous alcohol as blank solution. The absorbance was expressed as browning
in term of O.D.

3.7 Organoleptic Quality

Sensory evaluation offers the opportunity to obtain a complete analysis of the various properties
of jelly as perceived by human sense. The organoleptic evaluation for assessing the sensory
attributes like- colour, appearance, flavour, aroma, taste and texture of jelly will be conducted
(Amerine et al., 1965) .

3.8 Statistical Analysis

During shelf-life study of jelly data will be recorded at weekly interval on different parameters
were subjected to statistical analysis using completely randomized design of analysis of variance
(Panse and Sukhatme, 1985) .

4. Biochemical changes during storage of jelly

• 4.1. Total soluble solids
• 4.2. Titratable acidity
• 4.3 Ascorbic acid
• 4.4 Reducing and total sugars
• 4.5 Non reducing sugar
• 4.6 Browning
• 4.7 Organoleptic Quality
• 4.8 Microbial growth

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 PART 4

5. PLAN OF WORK

Activities Nov Dec Jan Feb Mar

Proposal writing

Review work

Lab work

Data analysis

Report writing

Report submission

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6. REFERENCES
1. Amerine MA, Pangborn RM, Roessler EB. Principles of Sensory Evaluation of Food.
Academic Press: London. 1965, 236-268.
2. Ranganna S. Handbook of Analysis and Quality Control for Fruit and Vegetable Products,
(Tata McGraw–Hill Education Pvt. Ltd.), New Delhi, 2010.
3. Goyle A, Ojha P. Effect of storage on vitamin-C, microbial load and sensory attributes of
orange juice. Journal of Food Science and Technology. 1998; 35(4):346-348.
4. Bhat SS. The wood apple. Indian Forming. 1944; 5(17):8.
5. Chaudhary R, Yadav M, Singh DB. Changes in physicochemical characteristics of karonda
jelly during storage period. Plant Archives. 2007; 7(2):885-887.
6. Conn EE, Stumf PK. Outlines of Biochemistry Wiley Eastern Ltd. New Delhi, 1976, 40-60.

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