KOWLURI SUPRIYA, PUNEET ARORA JOHN DAVID AND NAKKA CHARAN KUMAR
Abstract
The present experiment entitled ââ¬ÅDevelopment of fruit leather by blending of Papaya and Appleââ¬Â was carried out in food technology lab, department of Dairy technology, Sam Higginbottom University of Agricultural technology and science, during summer session 2022-2023. The experiment was laid out in Random block design (RBD) with 4 treatment and 5 replications. The different treatment combinations were prepared, i.e; T (100% Papaya + 0% Apple), T (90% Papaya + 10% Apple), T(80% Papaya + 20% Apple), T(70% Papaya + 30% Apple) During the preparation of fruit leather, papaya and apple pulp were added in ratio 100:0, 90:10, 80:20 and 70:30. Control sample was not added with Apple pulp. The treatments were evaluated for various organoleptic characteristic, physico-chemical parameters, nutritional value analysis and microbial evaluation. After sensory evaluation fruit leather having T1 (90:10) was found to have highest overall acceptability score of 8.70. On the basis of physico-chemical analysis the development of fruit leather sample has moisture content 17.78%, total solids (82.52%). Carbohydrate (78.21%), protein (0.53%), fat (0.47%), ash (1.65%), dietary fiber (2.14%) and acidity (1.14%) is highest. On the basis of minerals analysis shown vitamin-C (58.63%). On the basis of textural profile analysis hardness (8.98%), Cohesiveness (0.34%), Adhesiveness (3.34%), gumminess (4.64%) and chewiness (7.13%).