Vol. 6, Issue 4 (2018)
Effect of fortification with sweet potato and soya slurry on nutritional properties of blended papaya and guava fruit leather
Author(s): Supritha SN, G Bhuvaneshwari and SL Jagadeesh
Abstract: Blended fruit leather is well recognised for their nutritive value and flavour content. Their composition adds nutrients, minerals and dietary fibre to the diet, while providing a substantial energy. This product has a stable shelf life due to its low moisture content and high portion of carbohydrates. When properly dried and packed, fruit leather has a shelf-life of up to six months without any refrigeration and when preservative is added, they can keep up to one year.The sample was formulated at different proportions and analyzed for nutritional composition. Ten different treatments with variation in addition of ingredients are conducted for experiment. Out of 10, best 3 treatments T7 [PP (60%) + GP (20%) + SS (10%) + SP (10%)], T8 [PP (70%) + GP (10%) + SS (10%) + SP (10%)] and T9 [PP (80%) + SS(10%) + SP (10%)] along with control T10[PP (50%) + GP (50%)] are selected for further nutritional analysis by sensory evaluation. Nutritional composition indicated that the fresh blended papaya and guava fruit leather fortified with sweet potato and soya slurry contained minimum moisture of 9.66%, maximum protein of 5.36%, fat 2.50%, ash 7.06%, crude fibre0.94%, carbohydrate content (82.82%),calorific value 343.82 Kcal/100g and mineral content viz., calcium (19.65 mg/100g),magnesium (21.70 mg/100g), iron (0.33 mg/100mg) and zinc(0.06 mg/100g) were noticed in combination treatments as compared to control fruits.
Pages: 3096-3102 | 595 Views 131 Downloads
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How to cite this article:
Supritha SN, G Bhuvaneshwari, SL Jagadeesh. Effect of fortification with sweet potato and soya slurry on nutritional properties of blended papaya and guava fruit leather. Int J Chem Stud 2018;6(4):3096-3102.
