Author(s):

Sneha Shigihalli, KG Vijayalakshmi, Neene Joshi and Banu Deshapande

Abstract: Ivy gourd is a perennial underexploited cucurbitaceous vegetable grown in India. The study was conducted to develop value added product (jelly) from ivy gourd. Three variations of ivy gourd jelly containing different levels of ivy gourd powder (10g, 20 g and 30g) were prepared. Among the variation 10 per cent level incorporation scored higher for over acceptability (8.40).The best accepted variation and control jellies were filled in glass jars and were stored at refrigerated temperature up to 21 days. Evaluation of fresh as well as stored samples for changes in chemical, sensory, microbial and moisture attributes was done at an interval of 7, 15 and 21 days. Sensory scores were decreased with increased storage period for both the control and best accepted variation. During storage study of jelly titratable acidity, total sugars and TSS were increased. However, pH and moisture were observed to be decreased with increase in storage period. Microbial population was also found to be increased with increase in storage period. The microbial growth in jelly under the study was within permitted limit till the end of shelf-life.

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