Studies on the different levels of sugar and pectin in preparation of tamarind jelly

An experiment was carried at Post Harvest Technology Laboratory, Section of Horticulture, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives to study the different levels of sugar and pectin in preparation of tamarind jelly. The experiment was conducted in FCRD with two factors, factor A consist of four levels of sugar i.e. 65, 70, 75 and 80% while, factor B consist of three levels of pectin i.e. 1.5, 2.0 and 2.5% and replicated thrice. The observations in respect of chemical analysis and sensory evaluation were recorded periodically. From the findings it was observed that, there was a gradual increase in TSS, pH, acidity, reducing sugars, non-reducing sugars, and total sugars content of the tamarind jelly prepared with different recipes irrespective of storage period. However, ascorbic acid content of jelly was decreased with the advancement of storage period of jelly prepared with different recipes. Minimum change in TSS, pH, acidity, reducing sugars, non-reducing sugars, total sugars and ascorbic acid content in tamarind jelly during 120 days of storage was observed when prepared by using 80% sugar and 2.0% pectin.