Investigation of Dual effect of Citric acid on Preparation and Preservation of Guava Jelly via Physicochemical analysis

This study was conducted to examined the effects of citric acid concentration on the processing and storage of guava jelly. Six different types of jelly were prepared with 0.15%, 0.2% and 0.25% pectin and with 1.1%, 1.15% and 1.2% citric acid. No preservatives were added during the processing of Jelly. The analysis showed Jelly contains a mean moisture content of 26.5%, acidity of 0.28%, total sugar of 39.1%, total soluble solid of 68.5%, reducing sugar 30.13%, and nonreducing sugar 8.63%. The citric acid had no effect on processed product quality. There is no mentionablechanges were found during 90 days of storage at room temperature (25oC to 30oC). However, moisture content, total soluble solid, acidity, and the reducing sugar of the products were slightly increased.