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. Vitamin C and carotenoid content for all treatments were also analyzed using a modified AOAC method.The results indicated that all formulations were acceptable based on sensory scores. Among them, T3 (65g pumpkin + 25g orange + 8g sugar + 2g pectin) exhibited superior nutritional composition compared to T1 and T2. The nutritional profile of T3 included moisture (26.21%), ash (3.69g), protein (1.4g), fat (0.14g), carotenoids (36.2 mcg), crude fiber (0.49g), and vitamin C (22.4%).