Standardization of preserved pulps and its combinations for the preparation of mixed fruit leather

Abstract

Guava and Papaya are the most widely grown commercial fruits of central India. Both fruits are nutritive and may be used for processing. The analysis of organolrptic characters (i.e., colour, flavor, texture, taste and overall acceptability) and qualitative characters, pH, acidity, ascorbic acid and content) of guava and papaya fruits were conducted after preserving them in airtight glass containers by addition of potassium-metabisulphite @ 2.5g/kg of pulpand this material is used for the experiment conducted during 2006-2007. Both the pulps were stored at low temperature (6 ±1°C) for 2 months. After two months of storage the guava pulp was found best in both organoleptic characters and qualitative characters, whereas evaluation of both of these characters in different combination of guava-papaya pulp indicated that the ratio of 80:20 followed by 60:40 of guava: papaya pulp were found best at 0 day of storage for the preparation of mixed fruit leather.