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Journal of Medicinal Plants Studies
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ISSN Print: 2394-0530, ISSN Online: 2320-3862, NAAS Rating: 3.53

NAAS Rating: 3.53 NEW

Journal of Medicinal Plants Studies

2018, Vol. 6, Issue 6, Part A
Development of Herbal Jelly (with Hibiscus Rosa sinensis and Rose petals)

Gagan Thakre and Aditya Barse

Jelly is a semi solid product. It is prepared by boiling, straining a clear solution of pectin-containing fruit extract, free from pulp is obtained, after the addition of sugar and acid, a jelly is obtained ensure that the TSS (Total soluble of solid) of jelly should be in range of 65-68%. There are different types of jelly already available in market. Apple, lemon, orange and guava jelly are available in market. But, they use synthetic colours. This innovation has been done by using Hibiscus Rosa sinensis petals and rose petals. In this jelly we are not using synthetic colour. This jelly is healthier than conventional jelly. This product has high nutrional value. Hibiscus Rosa sinensis contains high amount of vitamin C and antioxidant. Rose also contain high amount of antioxidant and vitamin E. Many trials were formulated from T1-T8, among these 8 trials T5, T6, &T7 have more acceptability than other. Trials were performed for this innovation. In T5 trial 50:50(hibiscus: rose), T6 trial 75:25(hibiscus: rose) & T7 trial 60:40(hibiscus: rose) juice extracts were used. T7 trial was the best trial out of all and thus was selected.
Pages : 30-32 | 1212 Views | 100 Downloads
How to cite this article:
Gagan Thakre, Aditya Barse. Development of Herbal Jelly (with Hibiscus Rosa sinensis and Rose petals). J Med Plants Stud 2018;6(6):30-32.
Journal of Medicinal Plants Studies
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