Preparation and Sensory Evaluation of Jelly, Using Hibiscus Sabdariffa (Ambadi Bhaji)
Year: 2025
Type: article
Abstract: Hibiscus Sabdariffa, also known as Ambadi Bjaji or Roselle, is tropical plant native to Africa Asia. It is a multifaceted plant rich in antioxidants, iron, calcium, and phytonutrients like anthocyanin’s, flavonoids etc and other beneficial compounds. In our research paper, we developed and sensory-evaluation of Hibiscus sabdariffa, (Ambadi leaves). This study investigated the effects of sugar concentration, gelatin on the quality of Ambadi-based Jelly. The incorporation of sugar, lemon juice and gelatin significantly enhanced the nutritional and sensory attributes of Ambadi leaf Jelly. The sensory evaluation of Ambadi leaf jelly revealed that the control sample (30% sugar concentration) received the highest ratings, with an overall acceptability 8.6. Notably, the variation in sugar concentration (50% and 60%) is also average to good ratings, indicating the jelly sensory property remain acceptable across different formulations. Specifically the 50% sugar variation scored 7.3, while the 60% sugar variation scored 7.6, demonstrating that the jelly flavor, texture and appearance remain desirable even with adjustment to sugar concentration and cooking duration. These finding suggest that Ambadi leaf Jelly has a robust formulation that can accommodate moderate variations in processing parameters without compromising its sensory quality.
Source: Spectrum of Emerging Sciences
Authors: Vibha Chandrakar, Vasu Verma
Language: English
Subfield: Pharmacology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W7117463769
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