Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Ai-Based Optimization and Development of Guava Peel Functional Jelly

Ai-Based Optimization and Development of Guava Peel Functional Jelly

Gs, Samy
R, Muthudineshkumar
J, Gul Shaira Banu

Paperback

Botany & Horticulture

ISBN10: 6209600530
ISBN13: 9786209600531
Publisher: LAP Lambert Academic Publishing
Published: Feb 23 2026
Pages: 56
Weight: 0.19
Height: 0.13 Width: 6.00 Depth: 9.00
Language: English
This book presents a comprehensive study on the development and optimization of a functional jelly formulated from guava peel, a nutrient-rich by-product of guava processing that is generally discarded as waste. The work emphasizes sustainable food innovation by extracting bioactive compounds from guava peel through an aqueous extraction method and incorporating them into a jelly matrix. The formulation was systematically optimized using AI-assisted Design-Expert to achieve an ideal balance between physicochemical quality, textural properties, and sensory acceptability. The optimized jelly exhibited appropriate pH and total soluble solids, desirable gel strength, and favorable texture characteristics. Sensory evaluation confirmed high consumer acceptance in terms of color, flavor, taste, and overall quality. In comparison with conventional jelly, the guava peel-based jelly demonstrated enhanced functional value due to its higher antioxidant and bioactive content.Overall, the book highlights the successful valorization of guava peel waste and showcases the effectiveness of AI-based optimization techniques in the development of sustainable and health-oriented functional food product.

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