DEVELOPMENT OF FRUIT LEATHER BY BLENDING PAPAYA AND APPLEKOWLURI SUPRIYA, PUNEET ARORA JOHN DAVID AND NAKKA CHARAN KUMARAbstract The present experiment entitled âDevelopment of fruit leather by blending of Papaya and Appleâ was carried out in food technology lab, department of Dairy technology, Sam Higginbottom University of Agricultural technology and science, during summer session 2022-2023. The experiment was laid out in Random block design (RBD) with 4 treatment and 5 replications. The different treatment combinations were prepared, i.e; T (100% Papaya + 0% Apple), T (90% Papaya + 10% Apple), T(80% Papaya + 20% Apple), T(70% Papaya + 30% Apple) During the preparation of fruit leather, papaya and apple pulp were added in ratio 100:0, 90:10, 80:20 and 70:30. Control sample was not added with Apple pulp. The treatments were evaluated for various organoleptic characteristic, physico-chemical parameters, nutritional value analysis and microbial evaluation. After sensory evaluation fruit leather having T1 (90:10) was found to have highest overall acceptability score of 8.70. On the basis of physico-chemical analysis the development of fruit leather sample has moisture content 17.78%, total solids (82.52%). Carbohydrate (78.21%), protein (0.53%), fat (0.47%), ash (1.65%), dietary fiber (2.14%) and acidity (1.14%) is highest. On the basis of minerals analysis shown vitamin-C (58.63%). On the basis of textural profile analysis hardness (8.98%), Cohesiveness (0.34%), Adhesiveness (3.34%), gumminess (4.64%) and chewiness (7.13%). |