Articles
DEVELOPMENT AND EVALUATION OF BLENDED PAPAYA LEATHER
Article number
851_86
Pages
565 – 570
Language
English
Abstract
Papaya is promising fruit crop of India but poor odour of the fruit is main hindrance in commercial exploitation of this fruit in processing.
The present investigation was undertaken to prepare blended papaya leather from papaya and guava fruits for enhancing their commercial value and providing a more diversified product range in the market.
Blended papaya leather was prepared by mixing 20, 40, 60 and 80% of guava pulp with that of papaya pulp while plain papaya leather and/or guava leather served as control.
The study revealed that blending of guava pulp had significant effect on the composition of papaya leather.
In general, blended papaya leather was preferred over its plain papaya leather.
The product prepared by mixing 60% papaya with that of 40% guava pulp significantly resulted in a better overall rating for sensory properties and without impairing the nutritional and textural quality of the product.
Supplementation of guava pulp was found to be cost effective method for preparation of blended papaya leather.
During storage, microbial counts were low and increased slightly during storage but it was well within the safe range even after four months of storage.
Thus, it may be concluded from the study that the development of such blended leather will not only offer variety to the consumer but also adds value to less appreciated fruits like guava resulting in better utilization of these fruits.
The present investigation was undertaken to prepare blended papaya leather from papaya and guava fruits for enhancing their commercial value and providing a more diversified product range in the market.
Blended papaya leather was prepared by mixing 20, 40, 60 and 80% of guava pulp with that of papaya pulp while plain papaya leather and/or guava leather served as control.
The study revealed that blending of guava pulp had significant effect on the composition of papaya leather.
In general, blended papaya leather was preferred over its plain papaya leather.
The product prepared by mixing 60% papaya with that of 40% guava pulp significantly resulted in a better overall rating for sensory properties and without impairing the nutritional and textural quality of the product.
Supplementation of guava pulp was found to be cost effective method for preparation of blended papaya leather.
During storage, microbial counts were low and increased slightly during storage but it was well within the safe range even after four months of storage.
Thus, it may be concluded from the study that the development of such blended leather will not only offer variety to the consumer but also adds value to less appreciated fruits like guava resulting in better utilization of these fruits.
Publication
Authors
R. Kumar, R.T. Patil, G. Mondal
Keywords
papaya, processing, blended leather
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