Copyright © 2026 Authors retain the copyright of this article. This article is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

@article{204015,
        author = {Mr.Shubham D. Borate and Mr.Shivprasad T. Bhambure and Dr. Bhagyesh U.Janugade},
        title = {FORMULATION AND CHARACTERIZATION OF EDIBLE JELLY FOR THE DIABETIC PATIENTS},
        journal = {International Journal of Innovative Research in Technology},
        year = {2026},
        volume = {13},
        number = {1},
        pages = {508-522},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=204015},
        abstract = {Diabetes mellitus is a chronic metabolic illness characterized by high blood glucose levels that necess it a tesrigorous food controland sugar reduction. Conventional jelly formulations have high levels of sugar, rendering the min appropriate for diabetic individuals. As a result, the current study focuses on the development and testing of a sugar-free edible jelly using diabetic-friendly ingredients. The jelly was made with pectin as a gelling agent, stevia as a natural non-caloric sweetener, and citric acid for pH adjustment and flavor enhancement. Glycerin was added to improve texture and avoid drying, while sodium benzoate was used as a preservative to increase shelf life. Purified water was used as the foundation, coupled with appropriate flavoring and coloring chemicals to increase organoleptic qualities. Aloe vera extract was optionally used to enhance the medicinal properties.
The prepared jelly compositions were assessed on a variety of criteria, including appearance, texture, pH, spread ability, taste, and stability. The results showed that the created jelly had acceptable physicochemical qualities and satisfactory patient acceptability without the addition of sugar. This study shows that sugar-free edible jelly may be successfully created with safe and low- cost ingredients, making it a viable option for diabetes people. The formulation has the potential for further development in the nutraceutical and functional food sectors.},
        keywords = {},
        month = {June},
        }