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 % 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 % with % moisture content and 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 out of 100) with acidity %, reducing sugar %, non-reducing sugar % and total sugar %. It improved the nutritional value with mg per 100g ascorbic acid and µg carotenoids per 100 g of prepared leather. Non enzymatic browning (NEB) measured at optical density at 420 nm had reading which was far below unacceptable level. | Development of nutritious fruit leather by blending guava and papaya
