Record Details

Studies on Effect of Different Packaging Materials on Shelf-Life of Blended Guava-Papaya Fruit Leather

KRISHI: Publication and Data Inventory Repository

View Archive Info
 
 
Field Value
 
Title Studies on Effect of Different Packaging Materials on Shelf-Life of Blended Guava-Papaya Fruit Leather
Not Available
 
Creator Jeebit Singh, L.,
R. B. Tiwari
K. Ranjitha
 
Subject Fruit leather; blending; punnet; BOPP; storage
 
Description Not Available
Aims: To study the effect different packaging materials on shelf-life and quality of blended fruit
leather.
Place of Study: The present investigation was carried out at the Department of Post-Harvest
Technology and Agri. Engineering, Indian Institute of Horticultural Research (IIHR), Bengaluru.
Methodology: Guava variety ‘Allahabad Safeda’ and papaya variety ‘Taiwan Red Lady’ fruit
leathers were prepared by blending their pulp at different ratios of 100:0, 80:20, 60:40, 50:50,
40:60, 20:80 and 0:100 respectively. Citric acid at 0.3% and KMS (Potassium meta-bisulphite) at
600 ppm was added to the blended pulp and TSS was adjusted to 20°B. The pulp according to
treatments were then dried in a cabinet drier at 55 to 60°C till the desired moisture content (approx.
15%) was achieved.
Results: Blended guava-papaya (40:60) leather was found best among the treatments in terms of
better nutritional and sensory characteristics at initial and also during the subsequent storage
periods. The prepared fruit leathers that were packed in biaxially oriented polypropylene showed
better results with better nutrient retention (ascorbic acid 90.1 mg/100 g and carotenoids 947.2
μg/100 g) and higher organoleptic score (70.03 overall acceptability out of 100) to those packed in
punnets (ascorbic acid 73.2 mg/100 g, and carotenoids 893.0 μg/100 g) during the storage periodof 4 months. The microbial examination also revealed that all the samples were found to be safe
from the consumption point of view till the end of four months of storage.
Conclusion: The blended fruit leather can be a good source of various heath promoting
phytochemical nutrients with a unique taste and acceptability having a storage stability for safe
consumption till 4 months.
Not Available
 
Date 2021-04-16T09:48:49Z
2021-04-16T09:48:49Z
2020-08-01
 
Type Journal
 
Identifier 1. Jeebit Singh, L., R. B. Tiwari and K. Ranjitha (2020) Studies on Effect of Different Packaging Materials on Shelf-Life of Blended Guava-Papaya Fruit Leather European Journal of Nutrition & Food Safety 12(8): 22-32, 2020; Article no.EJNFS.59119ISSN: 2347-5641 (DOI: 10.9734/EJNFS/2020/v12i830258)
2347-5641
http://krishi.icar.gov.in/jspui/handle/123456789/46496
 
Language English
 
Relation Not Available;
 
Publisher EJNFSe