Abstract:
The Java apple is a native fruit that provides numerous nutritional and therapeutic benefits. It is a good source of carbohydrates as well as various vitamins and minerals. It contains 5.70 gm carbohydrate, 22.3 mg vitamin C, and 123 mg potassium per 100gm of java apple, as well as protein, fat, and other vitamins and minerals. Fruit jelly is also popular among consumers. In the Bangladeshi market, there is no java apple fruit jelly. As a result, the physicochemical properties and sensory characteristics of jelly made from java apple fruit were investigated. The moisture content of Java apple fruit jelly is 33%, the acidity is 0.10%, and the ash content is 2.29%. The pH of the jelly was 3.9, and the degree Brix was 66. In terms of sensory qualities, 57% of participants liked the jelly very much and none disliked it. Micronutrients were not analyzed due to a lack of facilities, but I did taste the vitamin C test, protein test, fat test, and mineral test. As a result, the jelly contains and will be a healthy alternative for Bangladeshi consumers.
