The DEVELOPMENT AND PHYSICOCHEMICAL ANALYSIS OF WOOD APPLE JELLY CONTAINING IMMOBILIZED LACTOBACILLUS ACIDOPHILUS

Abstract

People nowadays prefer functional food products that have health benefits beyond their nutritional benefits. Fruit-based products with additional benefits of probiotics are also gaining popularity worldwide. This study aimed to develop and evaluate the physicochemical characteristics and sensory properties of wood apple jelly infused with probiotic microbes. Firstly, different solvent extracts of wood apple pulp were tested for total phenol, flavonoid, and antioxidant activities. Wood apple pulp and sugar were used to prepare control jelly (WAJ). The experimental jelly (PWAJ) was prepared similarly with addition of immobilized L. acidophilus. The pH, titratable acidity, colour, texture, total phenol, flavonoid, total antioxidant capacity and sensory characteristics of WAJ and PWAJ were analysed using standard methods. The methanolic extract of wood apple pulp showed significantly (P<0.05) higher total phenol, flavonoid, DPPH radical scavenging activity and ferric reducing antioxidant as compared to acetone and aqueous extract. There was no significant difference in pH, titratable acidity, colour, texture, total phenol, flavonoid, DPPH radical scavenging activity, or ferric reducing antioxidant capacity between WAJ and PWAJ. The sensory quality of both the jellies was stable during the storage period of one month except for flavour which was significantly reduced after 15 days. The probiotic count in PWAJ was 7.18 log CFU at zero day and did not change significantly up to 15 days. In conclusion, wood apple is a promising source of antioxidants. Incorporating probiotic organisms in wood apple jelly was found to be acceptable and can be used as a functional food.