Vol. 8, Issue 11, Part H (2024)

Jackfruit and kokum are nutritionally and medicinally valuable fruits. However, massive post-harvest losses are found in these fruits. To reduce post-harvest losses in jackfruit and kokum, value addition is the best choice. As a result, a study was conducted in 2021-2022 to prepare jackfruit-kokum blended jelly using a completely randomised design with six blended juice treatments: T₁ (100% jackfruit juice + 0% kokum juice), T₂ (90% jackfruit juice + 10% kokum juice), T₃ (80% jackfruit juice + 20% kokum juice), T₄ (70% jackfruit juice + 30% kokum juice), T₅ (60% jackfruit juice + 40% kokum juice), and T₆ (50% jackfruit juice + 50% kokum juice). From the study of sensory evaluation, it was observed that the jelly prepared from treatment T₂ (90% jackfruit juice: 1 0% kokum juice) was found to be best. The cost of production of 200 g jelly in glass jars was found to be increased from T₁ to T₆. T₁ recorded Rs. 17.54 cost of production and T₆ recorded Rs. 31.47. BC ratio was found to be decreased from T₁ to T_6. Highest BC ratio was recorded by T₁ (3.13) followed by T₂ (2.91) and there was not saw microbial growth at 0 month