National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
An investigation was carried out to study the effect of storage period on physio-chemical properties of guava leathers Guava leathers were prepared from cultivars of Sardar (white flesh) and Lalith (pink flesh). For preparation of quality leather preliminary experiments were conducted to find out the optimum levels of sugar, citric acid and salt. Butter paper was used as packaging material, and stored at both ambient (27±2oC) as well as refrigerated (5±2oC) condition for 90 days. Seven different treatments with variation in addition of ingredients are conducted for experiment. Out of the seven best two treatments T1, T2 are selected for further storage study period of 90 days by sensory panel members on 9 point hedonic scale rating. The stored samples were drawn periodically at 30 days interval for organoleptic and chemical analysis Total microbial count was low initially but increased slightly during storage. Chemical composition indicated that the fresh guava leather contained on an average 16.80 per cent moisture, 76.200Brix TSS, 14.36 per cent reducing sugars, 68.70 per cent total sugars, 0.541 per cent titrable acidity, 127.10 mg/100 g ascorbic acid. The storage studies indicate that there was a gradual decrease in moisture, ascorbic acid, with advancement of storage period. While TSS, reducing sugars and acidity, total sugars were increased continuously. The guava leather prepared by using sugar, salt, citric acid (Treatment V1T1 and V2T1) were superior over the other treatments in respect of sensory properties. The mean score of fresh guava leather for overall acceptability 8.50 on 9 point Hedonic scale. However guava leather was found to be acceptable in good condition even after 90 days of storage at ambient and refrigerated temperature.
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