International Journal For Multidisciplinary Research

E-ISSN: 2582-2160   •   Impact Factor: 9.24

A Widely Indexed Open Access Peer Reviewed Multidisciplinary Bi-monthly Scholarly International Journal

Call for Paper Volume 8, Issue 2 (March-April 2026) Submit your research before last 3 days of April to publish your research paper in the issue of March-April.
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Volume 8 Issue 2
March-April 2026

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Design and Development of a Tangy Twist Functional Pineapple Jelly

Author(s) M ANIL KUMAR, Dr. A SWAROOPA RANI, D JAGADEESH
Country India
Abstract Development of innovative functional confectionery products has gained significant attention due to increasing consumer demand for unique flavors and added health benefits. This study focuses on the formulation and evaluation of pineapple–black salt jelly, a novel product combining the natural sweetness and nutritional properties of pineapple with the distinctive flavor and digestive benefits of black salt. Pineapple, rich in vitamin C and bromelain enzyme, contributes to improved digestion and antioxidant activity, while black salt enhances taste and supports gastrointestinal health. The jelly was prepared using fruit juice, sweeteners, gelling agents, and controlled acidity to achieve the desired texture, clarity, and shelf stability. Physicochemical parameters such as pH, total soluble solids, and sensory attributes including taste, aroma, color, and overall acceptability were evaluated. The results indicated that the incorporation of black salt provided a unique sweet–salty flavor profile, improving consumer acceptability while maintaining product quality. This study highlights the potential of pineapple–black salt jelly as a functional and cost-effective confectionery product with enhanced sensory appeal and health benefits
Keywords Pineapple jelly, black salt, functional confectionery, fruit-based jelly, physicochemical Properties, bromelain, digestive benefits, natural flavor enhancement total soluble solids (TSS),
Published In Volume 8, Issue 2, March-April 2026
Published On 2026-04-19
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E-ISSN 2582-2160
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