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Food habits in the world have started to change in the recent past, more people are
becoming vegetarians and there is an increasing demand for vegetarian food. Therefore
animal based product and animal origin ingredients are rejected by a group of people in the
society. Gelatin being the main gelatinizing agent used in food industry which is of animal
origin, desperately need a non animal origin substitute to meet the increasing demand. On
the other hand, health problems are increasing rapidly all over the world. In ancient times,
people consumed plant based foods. However, locally available underutilized fruits and
herbal ingredients are rich in Vitamins, Pigments and minerals. Kithul flour is one of such
herbal ingredient, which is highly underutilized, and which has a high medicinal valve.
Moreover, this valuable flour has gelatinizing property which can widely use in food
industry as plant base gelatinizing ingredient. Kithul flour brings the solution for these
requirements which is a low cost and nutritious alternate solution for Gelatin.
Using kithul flour jelly type dessert was produced by using wood apple pulp as base fruit.
Three dessert samples were prepared after number of primary experiments with different
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flour and fruit pulp ratios as 1:1,1: 1.5 and 1:2. Sensory evaluation was conducted by trained
sensory panel and was done subjectively using 7 point hedon of s" trained panel and iz" of
untrained panelists. Results were analyzed using computer aided MINIT AB 14 statistical
Analysis Package according to Friedman test at 95% level of significant. Proximate
analysis was carried out for the best sample which was identified by the above tests. The
selected best sample, brix valve 26°. In the proximate analysis protein content was 0.14%
and fiber content was 0.14%. The mineral content also was in comparely good position as
lorn 3.55ppm, Zinc 1.79ppm, potassium 989.92ppm and Sodium 459.5ppm.According to
the microbiological analysis ,there was no colony formation observe even after two month
storage the sample which prepared with potassium sorbate as preservative and store in
room temperature. With these results, It was concluded cneu., lhe prOduction 01".ri-c.vv uv,.,.v s-c
by using Kitbu\ 1\our as ge\atini2ing agent is S\Kl.:ess\\l\
