Development of Nutritious Fruit Leather by Blending Guava and Papaya

Abstract

Guava (‘Allahabad Safeda’) leather was prepared as per FSSAI specification and the effect of packing in punnet and biaxially oriented polypropylene was carried out to study the effect of storage under ambient condition (25 ± 5∘C). The storage stability, nutritional and microbial quality and sensory changes were evaluated periodically upto 4 months. The leather stored in biaxially oriented polypropylene recorded higher nutrient retention compared to packaging in punnets. There was a reduction in moisture, ascorbic acid, non-reducing sugar, total sugar and water activity irrespective of packaging material during storage while acidity, reducing sugar and non-enzymatic browning showed a significant increase during the storage. Microbial analysis showed the leathers were safe for consumption till 4 months of storage in both packagings. Sensory acceptability was higher in the samples stored in biaxially oriented polypropylene and remains acceptable up to 4 months of storage.