Development of sea buckthorn mixed fruit jelly

Summary Sea buckthorn mixed fruit jelly was prepared by blending sea buckthorn juice with papaya, watermelon or grapes in varying proportions maintaining a constant level of total soluble solids (TSS) and acidity in the final product. Among the above blends, the sea buckthorn–grape jelly exhibited good organoleptic characteristics with high sensory score. The shelf stability of the jelly samples was evaluated at ambient temperature as well as at 37 °C for a period of 6 months. The physicochemical properties of the sea buckthorn–grape jelly, such as TSS, reducing sugar, acidity and browning significantly increased during storage at 37 °C temperature conditions. Total sugars, vitamin C, vitamin E, total phenols, total carotenoids and total anthocyanins decreased significantly during storage at 37 °C. The sea buckthorn–grape jelly remained acceptable up to 6 months of storage under ambient temperature conditions when stored in PET bottles. The microbial load of stored jelly under above conditions was found to be within the acceptable limits.