Development and Quality Analysis of Pineapple (Ananas comosus L.) Sweetmeat Blend with Bottle Gourd (Lagenaria siceraria)

The present investigation was carried out at Post Harvest Laboratory of Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture Technology and Sciences, Prayagraj, Uttar Pradesh during the year 2022-2024. The experiment was conducted in Completely Randomized Design (CRD). Under this experiment, overall, 8 treatments were taken and 3 replications of each to evaluate physio-chemical analysis, organoleptic properties and cost of formulation of Pineapple Sweetmeat at different storage days. The sweetmeat samples were stored at ambient temperature (28 ± 5 °C) for 45 days and results were noted after every 15 days intervals. On the basis of results obtained during the present investigation T6 (Pineapple 250gm/kg + Bottle gourd 750gm/kg + Jaggery was found superior in terms of Pineapple Sweetmeat on physio-chemical properties viz TSS, Acidity, Moisture and Ascorbic acid followed by T3 (Pineapple 500gm/kg + Bottle gourd 500gm/kg + Sugar) that was found to be superior in terms of Pineapple sweetmeat on all organoleptic tests viz. Colour and Appearance, Taste and Flavour, Body and Texture and Overall acceptability hence it was found that T6 and T3 were found to be superior in terms of physico-chemical properties and the maximum Benefit cost ratio (1.33) was found for T3 (Pineapple 500gm/kg + Bottle gourd (500gm/kg + Sugar). Hence T3 was found to be more superior followed by T6.