Submit Your Manuscript Online

Preparation and Evaluation of Nutritional Jelly Candy

	International Journal of Scientific Research and Engineering Development (IJSRED)	Full Text:
	Published Issue : Volume-3 Issue-4
	Year of Publication : 2020
	Unique Identification Number : IJSRED-V3I4P54
	Authors : Mr. Zuber Ayyub Choudhari, Rukaiya Mohammadshakil Mulani

MLA Style: Mr. Zuber Ayyub Choudhari, Rukaiya Mohammadshakil Mulani"Preparation and Evaluation of Nutritional Jelly Candy" International Journal of Scientific Research and Engineering Development (IJSRED) Vol3-Issue4 | 417-427.

APA Style: Mr. Zuber Ayyub Choudhari, Rukaiya Mohammadshakil Mulani. Preparation and Evaluation of Nutritional Jelly Candy. International Journal of Scientific Research and Engineering Development (IJSRED) Vol3-Issue4 | 417-427.

Abstract :

Introduction: The current work endeavored to improve the wholesome insufficiency condition brought about by different variables. This study fundamentally incorporates development of nutritional jelly candy fusing papaya leaf juice, dragon fruit pulp, beet root squeeze and egg white which gives gain in nourishment.
Method: The nutritional gelly candy was prepared by mixing the extrats of papaya leaves and beet root with pulp of dragon fruit and banana along with other excipients. The nutritional jelly candy were evaluated for various evaluation tests such as ph, satbility studies etc. Result: The nutritional jelly candy can be endorse to expand the platelets, for example, WBC and platelets and furthermore to improve iron deficient condition in the patient. The examination likewise proposed that the sweet treat can give nourishment, for example, proteins, nutrients, vitamins and minerals.
Conclusion: It can be concluded that all drugs extract and pulp, which are used in the dose range are safe for consumption and can be swallowed without any risk of systemic side effects. It is a formulation which is more organoleptically accepted by the pediatric, geriatric and dysphasic patients.