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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(12): 1888-1894
DOI: https://doi.org/10.20546/ijcmas.2018.712.219


Evaluation of Quality Attributes during Storage of Guava and Papaya Mixed Fruit Leather
Rajani Singh*, C.S. Pandey and R.K. Jhade
Department of Horticulture, Jawaharlal Nehru KrishiVishwaVidyalaya, Jabalpur, 482004 Madhya Pradesh, India
*Corresponding author
Abstract:

This study was conducted to find out the effect of blended fruit pulp and sugar treatments on quality attributes of mixed fruit leather at 0, 20, 40, 60, 80 and 100 days of storage. Among 18 treatment combinations, six pulp ratio of guava and papaya and three levels of sugar were used for preparation of mixed fruit leather. Mixing of guava and papaya pulp in ratio of (80:20) with S2 (30 gm sugar/100 gm pulp) was recorded best in sensory evaluation. In case of qualitative characters (per cent TSS and per cent acidity), a slight increase in all the treatment was recorded. Treatments with higher ratio of guava pulp in mixed fruit leather resulted into higher TSS and acidity per cent. The result also showed the product was acknowledged by evaluators as well as other consumers due to its originality, superior quality, low cost technology and wide acceptability.


Keywords: Guava, Papaya, Mixed fruit leather, Pulp ratio, TSS, Acidity
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How to cite this article:

Rajani Singh, C.S. Pandey and Jhade, R.K. 2018. Evaluation of Quality Attributes during Storage of Guava and Papaya Mixed Fruit Leather.Int.J.Curr.Microbiol.App.Sci. 7(12): 1888-1894. doi: https://doi.org/10.20546/ijcmas.2018.712.219