Studies on effect of drying temperature and storage time on vitamin-C retention capacity and moisture content of papaya-apple fruit leather

Abstract

In the present investigation a study was conducted to prepare fruit leathers from two different fruit pulps i.e. papaya and apple in various proportions. Further study was carried out in order to evaluate the vitamin C retention of prepared leathers at different temperatures such as 55 0 C, 65 0 C and 75 0 C. All fruit leathers were then analyzed for their organoleptic characteristics such as color, flavor, taste, appearance and overall acceptability during storage period. A study was also carried out to evaluate the moisture retention in storage of the prepared leathers in different packaging materials such as LDPE, HDPE, aluminum foil and PET jar. The results revealed that the fruit leathers dried at 65 0 C shown highest vitamin-C retention with better retention of sensory properties. All leathers remained unchanged during storage period but the leather stored in aluminum foil has shown a remarkable ranking as compared to others during storage period. LDPE package has shown greater moisture fluctuation, while aluminum foil shown significant moisture retention during storage. It was also observed during the study that all fruit leathers had identical color, flavor and appearance which cannot be compared with one another.

Standardization of recipes on chemical characteristics and storability of guava and papaya mixed fruit bar

“…Results noted for the acidity percentage clearly indicated that the acidity of mixed fruit bar increased with the increasing storage period continuously up to 100 days of storage. A slight increase in acidity during storage was also reported by Fulchand et al (2015) [9] in papaya and apple fruit leather and Shakir et al…”

“…Similar results were reported by Khan et al (2014) [17] in guava bar and Litaf et al (2014) [17] in apple leather. Fulchand et al, (2015) [9] concluded similar trend with fall of moisture content in papaya and apple fruit leather.…”

Geleneksel Bir Meyve Çerezi: Pestil

“…Papaya ve elma karışımından, üç farklı sıcaklıkta (55, 65 ve 75°C'ler) kurutma ile elde edilen pestillerdeki C vitamini korunumu üzerine yapılan bir çalışmada ise, meyve püresindeki C vitamini miktarı 31,23 mg/100 g iken, 55°C'de kurutulan pestilde 23.42 mg/100 g, 65°C'de kurutulanda 21.86 mg/100 g ve 75°C'de kurutulanda 17.18 mg/100 g olarak bulunmuştur. Kurutma sıcaklığı yükseldikçe kurutma süresi kısalmış ve bu çalışmada bu durum C vitamini korunumunu arttırmıştır [58]. Çilek pestili üzerine yapılan bir başka çalışmada ise yine üç farklı sıcaklıkta (55, 65 ve 75°C'ler) kurutma ile elde edilen pestillerdeki fenolik bileşik miktarlarının yükselen kurutma sıcaklığı ile belirgin şekilde azaldığı (55°C > 65°C > 75°C), bu çalışmada düşük sıcaklık ve uzun kurutma süresinin fenolik bileşik korunumunu daha iyi sağladığı ve 10 haftalık depolama boyunca fenolik bileşik miktarlarının stabil kaldığı bulunmuştur [59].…”

Standardization of Packaging Material and Storage Condition for Pomegranate Leather

“…1 and In the present study, after preparation of pomegranate leather they were packed into different types of packaging treatments for storage. Similar types of studies where variable packaging material were used for packaging of fruit leather were conducted by Fulchand et al, (2015) and Kumar & Sukhla, (2018). After packaging, storage was done at refrigerated and ambient conditions and analysis was carried upon at different storage intervals.…”