Evaluation of Quality Attributes during Storage of Guava and Papaya Mixed Fruit Leather

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.