Development and Storage Studies of Guava-Chiku Blended Fruit Leather

Abstract

The study was carried out on the preparation and storage stability of guava-chiku blended fruit leathers. Guava and chiku pulp was blended in the ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 respectively to prepare blended leathers. The samples were stored at room temperature, and the quality was evaluated periodically in consideration with physicochemical and sensory attributes at 15 days interval during storage period of 90 days. Significant decrease (P˂0.05) was observed in moisture (18 to 15.3%), water activity (0.635 to 0.583), pH (3.84 to 3.64), non-reducing sugar (3.58 to 3.23%) and ascorbic acid (89.93 to 81.01 mg/100gm). Increase (P˂0.05) was observed in acidity (1.20 to 1.40%), total soluble solids (68.59 to 73.01 ^o Brix) and reducing sugar (16.76 to 17.45%). The sensory attributes of the leather were also affected significantly (P˂0.05) by storage period. Mean score for color decreased from (7.81 to 5.50), taste (7.50 to 5.58), texture (7.83 to 5.46) and overall acceptability (7.71 to 5.53). The overall results showed that the leather prepared by 50:50 combination of guava and chiku pulp shows better stability in terms of physicochemical as well as sensory quality attributes.