Vol. 8, Issue 10, Part D (2024)

The present experiment “Standardization of a recipe for the preparation of Tutti Frutti from watermelon rind” was carried out during August 2023 to December 2023 in the Post-Harvest Laboratory of Department of Horticulture, SHUATS, Prayagraj. The experiment was laid out in a Completely Randomized Design with 13 treatments and 3 replications with 0.1% C₆H₈O₇ (Citric Acid). The treatments consisted of sugar, jaggery and honey with 40%, 50%, 60% and 70% concentration each per kg watermelon rind. It was observed that the quality observations and sensory evaluation was affected by various treatments. Based on the results and findings of the present experiment, it was concluded that different treatment influenced the quality of Tutti Frutti throughout the storage period. The results indicated that the treatment T₄ (70% sugar) was recorded as the best in terms of Total soluble solids, T₅ (40% jaggery) in terms of titratable acidity, T₉ (40% honey) in terms of Reducing sugars, T₈ (70% jaggery) in terms of Total sugars and T₁ (40% sugar) in terms of Vitamin C. And, in terms of organoleptic parameters as well as benefit cost ratio, the treatment T₉ (40% honey) was recorded as the best during the storage period of 120 days among all the parameters.