International Journal of Chemical Studies
Vol. 6, Issue 2 (2018)
Development and organoleptic evaluation of mixed fruit leather from bael and Aonla pulp
Author(s): Uttarwar VV, Taur AT and Sawate AR
Abstract: Bael and Aonla comes under the category of highly nutritious fruits with a high therapeutic value. Blending of pulp was undertaken in order to prepare a product rich in vitamins, minerals and antioxidants. Preparation of bael and aonla blended leather is low cost technique because being underutilised these fruits are cheaper in the market. Bael fruit is not used commonly so, efforts were made to prepared leather from 100% bael and Bael: Aonla combination at various ratios with the addition of 30 % sugar. The aonla pulp were added to bael in the ratio of T1 (30%), T2 (40%), T3 (50%). The leather was prepared and well dried. The resultant leather was evaluated for its sensory quality on 9 point hedonic scale to decide best quality leather. The sensory level ranked the best product at 50% level of aonla pulp and 50% of bael pulp with respect to color, flavour, texture and overall acceptability.
Pages: 2823-2825 | 265 Views 10 Downloads
How to cite this article:
Uttarwar VV, Taur AT, Sawate AR. Development and organoleptic evaluation of mixed fruit leather from bael and Aonla pulp. Int J Chem Stud 2018;6(2):2823-2825.