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The Rind is most valuable raw materials in food industries for preparing so many food items. A two factors experiment was done for the value addition of by-product through jelly preparation. Factor A: Sugar Concentrations per 500 g fruit; S1:200 g sugar; S2:250 g sugar; S3:300 g sugar and Factor B: Preservatives per 500 g fruit; P0:no preservative; P1:sodium benzoate (1.4 g); P2:potassium metabisulphite (0.8 g). All the samples were kept in pre-sterilized glass bottles and stored at room temperature. Moisture content, pH, total soluble solids, titrable acidity, ascorbic acid and organoleptical (color, appearance, sweetness, stickiness, flavor and overall acceptability) test were done. A decreasing trend was recorded in moisture content (35.51 to 26.01%), pH (4.36 to 3.31), ascorbic acid content (1.88 to 0.79 mg/100 g) while an increasing trend was recorded in titrable acidity (0.06 to 0.26%) and TSS (61.00 to 73.01 brix) with increased storage period. Results obtained from statistical analysis showed that different sugar concentrations and preservation had significant effect on physio-chemical and organoleptic characteristics. After 90 days of storage, considering laboratory test, qualitative and organoleptic test, S3P2 was found the best. The quality parameters of S3P2 viz. moisture content (27.01%), pH (4.10), TSS (69%), TA (0.25%), vitamin C (1.57 mg/100 g). This suggested that 500g jackfruit rind +300g sugar+0.8g potassium metabisulphite was the promising formulation for the preparation of good quality of jackfruit jelly.
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