~ 1663 ~ International Journal of Chemical Studies 2020; 8(5): 1663-1672 P-ISSN: 2349–8528 E-ISSN: 2321–4902 www.chemijournal.com IJCS 2020; 8(5): 1663-1672 © 2020 IJCS Received: 07-07-2020 Accepted: 09-08-2020 Aruna Ramanaboina Assistant Professor, Department of Food Safety and Quality Assurance, College of Food Science and Technology, Acharya N.G. Ranga Agricultural University, Pulivendula, Andhra Pradesh, India Naga Bhavya Student, College of Food Science and Technology, Acharya N.G. Ranga Agricultural University, Pulivendula, Andhra Pradesh, India Sreekanth Tangirala AD Assistant Professor, Department of Food Process Engineering, College of Food Science and Technology, Acharya N.G. Ranga Agricultural University, Pulivendula, Andhra Pradesh, India Jayamma P Assistant Professor, Department of Food Safety and Quality Assurance, College of Food Science and Technology, Acharya N.G. Ranga Agricultural University, Pulivendula, Andhra Pradesh, India Corresponding Author: Aruna Ramanaboina Assistant Professor, Department of Food Safety and Quality Assurance, College of Food Science and Technology, Acharya N.G. Ranga Agricultural University, Pulivendula, Andhra Pradesh, India Study of physico-chemical properties of mosambi jelly Aruna Ramanaboina, Naga Bhavya, Sreekanth Tangirala AD and Jayamma P DOI: https://doi.org/10.22271/chemi.2020.v8.i5w.10537 Abstract This study was designed to develop the mosambi fruit jelly and also determined the physico-chemical properties. Three mosambi fruit jelly samples such as T1, T2 and T3 were developed and subjected for sensory evaluation. Best sample was selected and all samples were analyzed for physico-chemical properties. Results showed that the sample T3 got highest score for overall acceptability (8.22±0.64) compared to sample T1 and T2. Mechanical properties such as cohesiveness, gumminess, hardness, springiness and chewiness for three samples were assessed out of which gumminess and cohesiveness were highest for T3 with values 1889 and 0.81 respectively. Samples were also assessed for chemical analysis such as carbohydrates, reducing sugars, protein, vitamin C and scavenging activity and compared with that of mosambi juice. Vitamin C and scavenging activity were low for T3 i.e., 6.22% and 16.36% respectively when compared to mosambi juice which has vitamin C and scavenging activity of 62% and 95.75% respectively. Moisture content, p H , titrable acidity, ash, TSS were also assessed for three samples. Moisture content, p H were highest for T1 i.e., 35.16% and 3.5 respectively. Ash, TSS, titrable acidity were highest for T3 i.e., 99.79%, 76 0 Brix and 0.81 respectively. Keywords: Mosambi juice, mosambi jelly 1. Introduction Jelly is a semi-solid product prepared by boiling a clear, strained solution of pectin- containing fruit extract, free from pulp, after the addition of sugar and acid. A perfect jelly should be transparent, well-set, but not too stiff. Jelly should not be gummy, sticky, or syrupy or have crystallized sugar. Jelly should taste fresh and fruity. Mosambi is also known as sweet lime in the Indian subcontinent region. It is native to Asia and best cultivated in India, China, Southern Japan, Vietnam, Malaysia, Indonesia and Thailand. All parts of the mosambi plant can be used as a traditional medicine and also it does not have any toxicity and adverse effects of any part of plant. It was reported that it has some pharmacological activities like antibacterial, antifungal activity, antioxidant activity anti- hyperglycemic activity and antitumor potential (Ahmed Abdullah Khan et al., 2016) [1] . Susana Rubio Arraez et al. (2016) [18] studied on physio-chemical properties of citrus jelly with non-carcinogenic and functional sweetners. Soluble solids, moisture content, p H , water activity, anti-oxidant, optical and mechanical properties of the jelly were determined. Mechanical properties of samples were evaluated with texture profile analysis test (TPA) using a texture analyser. Ahmed Abdullah Khan et al. (2016) [1] carries studies on phytochemical and pharmacological properties on citrus limetta (mosambi). It includes that nearly all parts of plant can be used as a traditional medicine and also it does not have any toxicity and adverse effects of any part of plant. It was reported that it has some pharmacological activities like antibacterial, antifungal activity, antioxidant activity anti-hyperglycemic activity and antitumor potential. Andres Alejandro Damian Reyna et al. (2017) [2] conducted studies on polyphenolic content and bacterial effect of Mexican citrus limetta and citrus reticulate. Reported that citrus limetta and citrus reticulate shows an important content of phenolics and flavonoids which makes them potential sources of polyphenolic compounds. The extracts of C.reticulate and C.limetta were found to show antimicrobial activity.