Development and comparison of nannari root extract jellies using different jelling agents

The present study aimed to develop and compare nannari (Hemidesmus indicus) root extract jellies using different gelling agents such as pectin, agar, and gelatine. Nannari extracts were prepared in varying concentrations and used for jelly formulation with standardized ingredients. The prepared samples were analysed for physicochemical properties including total soluble solids (TSS), pH, titratable acidity, sugar–acid ratio, and bioactive compounds such as total phenolic content (TPC), total flavonoid content (TFC), and total anthocyanin content (TAC). Colour characteristics and texture profile analysis were also carried out to evaluate product quality. The results indicated that extract concentration influenced colour, with dilution leading to lighter appearance and increased yellow-red tones. All jelly samples maintained acceptable TSS and pH ranges suitable for gel formation and preservation. Texture analysis revealed significant variation among gelling agents, where pectin jelly showed balanced hardness and structural integrity, agar jelly exhibited higher firmness and rigidity, and gelatine jelly demonstrated a soft and elastic texture with good mouthfeel. Sensory evaluation was performed using e-tongue, e-nose, and human panel assessment. The findings showed that pectin jelly had the highest overall acceptability in terms of flavour, aroma, and texture, followed by agar and gelatine. The study concluded that nannari root extract can be effectively used for the preparation of jelly products with good physicochemical and sensory qualities. Among the gelling agents, pectin showed the best overall performance, followed by agar and gelatine. The type of gelling agent significantly influenced texture, stability, and acceptability of the jellies. Therefore, nannari jelly has potential as a value-added functional food product.