Payel Das and Ankan Das
Abstract
A study was undertaken to prepare kinnow mandarin fruit leathers and analyze the produce on varied aspects at 0, 30, 60 and 90 days of storage period. For development of the said product, multiple treatments with variable percentages of stevia as sweetener and synthetic pectin as gelling agent were incorporated in fruit juices. Potassium sorbate was added as a preservative and ten distinct treatment combinations were used. Thereafter, the treatment compositions were combined and the slurries were dehydrated at 50 °C in a hot air oven. Based on the findings of several parametric studies that incorporated both qualitative and quantitative features at varying intervals, the best combination was chosen. It was obtained that the Kinnow fruit leather made with 3% pectin and 1% stevia produced superior results than other treatments for the majority of the observed and analyzed attributes.