STUDY ON FORMULATION AND CHARACTERISATION OF WOOD APPLE JELLY(Limonia acidissima)

The wood apple fruit (Limonia acidissima), which has good nutritive, medicinal and antioxidant qualities, is largely underexploited. This study was carried out to produce wood apple jelly, and its physicochemical, nutritional, microbiological, functional, and sensory properties were determined. Wood apple jelly was produced from wood apple fruit pulp using sugar, pectin, citric acid, and water in a controlled processing procedure. Analysis of the wood apple jelly sample included determination of moisture content, fat, protein, carbohydrate, ash, dietary fibre, pH, total plate count, total phenols, antioxidant capacity, and colour properties. According to the findings, the wood apple jelly exhibited favourable nutritional and functional characteristics, with moisture (14.92%), protein (1.75%), carbohydrates (75.94%), ash (0.23%), and dietary fibre (3.79%). The pH was measured at an appropriate level to form a jelly while preventing microbial contamination. Total antioxidant activity and total phenolic content of the wood apple jelly were measured at 62.50% and 32.35 mg GAE/100 g, respectively, indicating the product's functionality. Evaluation of the sensory characteristics of the wood apple jelly proved its acceptability among panellists. The study concluded that wood apple jelly can be successfully developed as a value-added functional food product with good nutritional quality, antioxidant potential, and consumer acceptability.