Development and Evaluation of Pumpkin Orange Based Jelly
The objective of this study was to develop pumpkin-based jelly and evaluate its sensory and nutritional properties. The jelly was prepared by combining pumpkin and orange in different ratios: T1 (75:15), T2 (70:20), and T3 (65:25). Sensory evaluation for suitability of consumption was conducted using a nine-point hedonic scale. Proximate analyses, including moisture, ash, and protein content, were performed following AOAC 2010 nutritional guidelines.