Studies on Preparation and Preservation of Fruit Leather by Blending Bael and Aonla Pulp
Keywords:
Aonla, Bael, PreservationAbstract
Aonla and bael come 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 a low cost technique because being underutilized these fruits are cheaper in the market. Bael: Aonla fruit leather (2: 1 + 10% sugar) was prepared with the aonla and bael pulp containing 2000ppm KMS and was packed in two types of packaging materials viz. aluminium laminated pouches and polyethylene pouches. The non enzymetic browning maximum recorded in the products packed in polyethylene pouches at 90 days of storage. Products packed in aluminium laminated pouches showed a slower increase in NEB as compared to those packed in polyethylene pouches. A continuous loss was recorded in the ascorbic acid content from 386.65mg/100g to 350.73mg/100g in laminated pouches in comparison to 346.16mg/100g in polyethylene pouches. Total phynolic content decreased from an initial value of 448.41 to 424.34mg/100g in leathers packed in polyethylene pouches against 435.16mg/100g in those packed in laminated. A continuous decrease was recorded in the colour score of the samples during storage however, a better colour score was recorded for the leathers packed in laminated pouches as compared to those packed in polyethylene pouches. Similar findings were recorded for flavour, texture and overall acceptability of fruit leather. Besides, the leather is easy to handle and distribute and requires no special storage conditions. Small entrepreneurs and rural women can easily prepare it at home and make it available throughout the year.
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