Claims:1. The production of jelly sheets by using unique combination of Crab apple and Quince pulp in the ratio of 85/15, sugar/jaggery ratio 85/15 as a natural sweetener, TSS as 760 Brix and citric acid 2.75 g.
2. The process developed is a nutritious, wholesome, simple, easy process, and economical product from the best out of waste.
3. The process for this invention does not involve the use of commercially available pectin and was set at room temperature (250C). The advantage is that setting temperature of 40-50 0C temperature is not required in our processing method.
4. The developed product is energy dense and very less amount of fat with good sensory acceptability (taste, colour, texture, flavour), economical, artificial colour free and shelf life up to 6 months and can be stored at ambient temperature (22-370C).
5. The developed process possesses great health benefits for malnourished children, pregnant and lactating women, and hypercholesterolemic patients because of good amount of pectin, minerals and vitamins present in the jelly sheets.
6. The developed jelly sheets in combination with a blend of fruits (underused fruits, considered as waste) and other ingredients in the proportion specified is unique and reported the first time.
7. A novel method for the preparation of jelly sheets is developed. Crab apples and quince are astringent and bland in taste when consume raw and result in unacceptability and wastage of the fruit. So best out of waste product was developed using a unique methodology which is an easy, simple, and heavy equipment free technique.

Description:The methodology for the development of jelly sheets was standardized in the CUH, laboratory. The crab apples and quince fruit were procured from mid-Aug -mid October, 2021 from the Kullu district of Himachal Pradesh, India while the other ingredients like sugar, jaggery, and citric acid were procured from the local market, Mahendergarh, Haryana. The graphical overview for the development of jelly sheets is illustrated in Fig. 1.
The detailed process is illustrated below:
a. Preparation of pulp: The crab apple and quince fruits were sorted and washed under running tap water. In the pre-treatment processing, the pulp was obtained by the hot pulping method where in the fruits were peeled, destoned manually and cut into smaller pieces (Fig 1. (a)) Then, 100 ml water/kg of cut fruit was added and heated in a pressure cooker for 10 min (Fig 1. (b)). The pulp obtained was grinded in a grinder and sieved with muslin cloth. Potassium Metabisulphite (1g/kg of pulp) as a preservative was added. The sieved crab apple and quince pulp in the ratio of 85/15 was stored in pre-sterilized glass bottles for the preparation of jelly sheets. (Fig. 1(c)).

b. Standardization of jelly sheets: The process for the development of crab apple-based jelly sheets was optimized. The jelly sheets were prepared in the ratio of 85:15 (crab apple/quince pulp) after testing seven different combinations. Table 1 represents optimized ingredients for the development of jelly sheets.

Methodology for the development of the jelly sheet is as under:
i. Crab apple pulp (850 ml) + quince pulp (150 ml) was taken in a skillet.
ii. Added 850 g of sugar, jaggary 100 g and 2.75 g of citric acid to the pulp and cooked up to 760 Brix
iii. Grease/ smear trays with butter (Amul cholesterol-free) and spread cooked pulp to a thickness of 1.0 cm.
iv. Dry at room temperature (250C) for 4 h.
v. Cut dried pieces in rectangular shape (Fig. 1(d)).
vi. Wrap in butter paper and stored in an airtight container at ambient temperature (22-37 0C).
vii. Storage performance was tested for 6 months at different temperatures.

c. Nutritional analysis and organoleptic evaluation of the developed jelly sheets with respect to storage stability:
To check the wholesomeness of the developed jelly sheets, they were examined for storage stability at fresh, 3, and 6 months. The developed product was analyzed for nutritional parameters (TSS, pH, acidity, ascorbic acid, sugars, energy, and proximate composition) and sensory scores (colour, taste, texture, flavor and overall acceptability). The methodology of determination of nutritional and sensory parameters are as follows.
* TSS: The TSS content was determined by the method of Rangana 2017
* pH: The pH content was determined by the method of Ranganna 2017
* Acidity and ascorbic acid content were determined by AOAC, 2010
* Sugars were estimated by the method of Ranganna 2017
* Proximate composition by approved methods of AOAC, 2010
* The organoleptic evaluation was done by using 9 points Hedonic scale by the Larmond method 1977.