EFFECT OF PROCESSING CONDITIONS ON PHYSICOCHEMICAL ATTRIBUTES OF GREEN TEA (CAMELLIA SINENSIS) FORTIFIED PINEAPPLE FRUIT LEATHERSHANTANU SINGH AND CHITRA SONKARAbstract The present work aims to study the Effect of Processing Conditions on the Physico-chemical attributes of Green Tea (Camellia sinensis) fortified Pineapple Leather. The drying process employed a hot air oven dryer with a blend of pineapple and green tea-fortified pulp, utilizing three distinct drying temperatures (70 °C, 80 °C, and 90 °C). The resulting fruit leather underwent comprehensive assessment for physicochemical, textural, microbial, and sensory properties. These properties encompassed titrable acidity, ascorbic acid content, color, taste, overall acceptability, and total plate count. The results indicate that the incorporation of green tea into the Pineapple Leather led to an increase in titrable acidity and ascorbic acid content. However, as temperatures increased, attributes including color, flavor, and overall desirability began to deteriorate. The analysis further revealed that the maximum values for total soluble solids, moisture content, ash content, ascorbic acid, titrable acidity, and total sugar content were recorded at 70.5° Brix, 18.04% (wet basis), 1.55%, 91.3 mg/100g, 0.42%, 4.88, and 45.96%, respectively. The resultant fruit leather not only enhances the processing value of both pineapple and the underutilized, highly nutritious green tea but also contributes to the amelioration of consumersâ nutritional intake. This study underscores that the optimal temperature setting of the hot air oven substantially enhances the overall nutritional profile and acceptability of the final product. |