Vol. 7, Issue 4 (2019)
Development and sensory evaluation of value added mixed fruit leather
Author(s): M Mounika and K Uma Mashewari
Abstract: The objective of this study was to formulate carrot, beetroot pulp, guava, papaya and grapes leather from locally grown fruits using natural ingredients like pectin, and citric acid and sodium benzoate. The fresh juices mixed with natural ingredients, and try dried in dryer at 60 C for 7 hours. The sensory attributes were determined. The results showed that fruit lather made form mixed fruits is significantly better in taste. The taste score of the Sample average 7.25. The panelists liked the mixed fruit leather sample moderately. The taste of fruit leather is contributed by the amounts of sugar contained in the fresh pulp. The colour score of sample average is 7.0, the panellist liked the mixed fruit leather sample moderately.
Pages: 590-593 | 517 Views 193 Downloads
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How to cite this article:
M Mounika, K Uma Mashewari. Development and sensory evaluation of value added mixed fruit leather. Int J Chem Stud 2019;7(4):590-593.
