TAILIEUCHUNG - Development of nutritious fruit leather by blending guava and papaya

Blended guava ‘Allahabad Safeda’ and papaya ‘Taiwan Red Lady’ fruit leathers were prepared by blending their pulp at different ratio of 100:0, 80:20, 60:40, 50:50, 40:60, 20:80 and 0:100 respectively. Acidity at % using citric acid and KMS (potassium metabisulphite) at 600 ppm was added to blended pulp and TSS adjusted to 20oB then dried in a cabinet drier at 55 ± 5oC till the desired moisture content (15 % approx.) is achieved. Blended guava-papaya (40:60) leather was found best among other treatments in terms of quality and acceptability. It had a good yield of % with % moisture content and water acidity which promises a good storability and safety. It was highly acceptable with maximum sensory acceptability in terms of colour, flavor and texture (total out of 100) with acidity %, reducing sugar %, non-reducing sugar % and total sugar %. It improved the nutritional value with mg per 100g ascorbic acid and µg carotenoids per 100 g of prepared leather. Non enzymatic browning (NEB) measured at optical density at 420 nm had reading which was far below unacceptable level. | Development of nutritious fruit leather by blending guava and papaya

• Ẩm thực
• Fruit leather
• Fruit bar
• Blending guava and papaya
• Nutritious fruit leather
• Development of nutritious fruit leather
• Mixed fruit leather
• Pulp ratio
• Quality attributes during storag
• Papaya mixed fruit leather
• Low cost technology
• Effect of storage period
• Storage period on physio
• Chemical properties
• Guava fruit leather
• Physio chemical properties
• Organoleptic properties
• Effectiveness of increase
• Increase in storage period
• Optimum levels of sugar
• Moisture content
• Preparation method of fruit leathers
• Microwave drying
• Product prepared by blending fruit purees
• β carotene
• Guava fruit bar
• Beta carotene rich guava
• Studies on preparation of protein