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Development of nutritious fruit leather by blending guava and papaya

Blended guava ‘Allahabad Safeda’ and papaya ‘Taiwan Red Lady’ fruit leathers were prepared by blending their pulp at different ratio of 100:0, 80:20, 60:40, 50:50, 40:60, 20:80 and 0:100 respectively. Acidity at 0.3 % using citric acid and KMS (potassium metabisulphite) at 600 ppm was added to blended pulp and TSS adjusted to 20oB then dried in a cabinet drier at 55 ± 5oC till the desired moisture content (15 % approx.) is achieved. Blended guava-papaya (40:60) leather was found best among other treatments in terms of quality and acceptability. It had a good yield of 26.78 % with 15.75 % moisture content and 0.59 water acidity which promises a good storability and safety. It was highly acceptable with maximum sensory acceptability in terms of colour, flavor and texture (total 80.78 out of 100) with acidity 1.22 %, reducing sugar 39.44 %, non-reducing sugar 29.41 % and total sugar 68.85 %. It improved the nutritional value with 137.3 mg per 100g ascorbic acid and 1367.3 µg carotenoids per 100 g of prepared leather. Non enzymatic browning (NEB) measured at optical density at 420 nm had 0.124 reading which was far below unacceptable level. | Development of nutritious fruit leather by blending guava and papaya