Abstract:The objective of this study was investigated to study the quality attributes of carrot-tamarind leather samples which containing carrot and tamarind puree at ratios 75-25, 50-50, 25-75, and 0-100. These puree blends with 15 g sugar, 0.3 ginger, and 3ml lemon juice. The leather samples were analyzed for chemical composition, physical, organoleptic properties, and microbiological contamination. The findings revealed that as the increasing of levels of tamarind puree the moisture, ash, fiber, and total sugar cont… Show more
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