Author(s):

Shaik Abdul Atif and Saket Mishra

Abstract: The study was conducted to Standardization of blended fruit leather of mango (Mangifera indica linn.) and papaya (Carica papaya. L). In Post-Harvest Laboratory of Department of Horticulture, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad. For preparation of fruit leather, additives like sugar and butter were added to the pulp in different proportions and the mixture dried in mechanical dehydrator. Dried fruit leather sheets were cut into rectangular shapes (2.5 × 2.5 cm²) using a stainless steel knife and wrapped in polythene sheet. Best recipe was selected on the basis of sensory evaluation. For storage, Mango and Papaya fruit bar was packed in aluminium laminated pouches and polyethylene pouches, kept for 3 months and analyzed periodically for changes in quality. Results of the sensory evaluation indicate that a very good quality fruit bar can be prepared, T₇ (75% mango+ 25% papaya with 200g sugar). Butter and drying the mixture in a mechanical dehydrator at 55 ± 2 °C for 6 h. During 5 months of storage, there was about 3-5% moisture gain, 6.00 and 9.35% loss in total sugars and butter respectively, along with slight losses in titratable acidity and sensory quality. The changes in chemical and sensory quality attributes were minimum in Mixed Fruit Leather (Mango and Papaya), packed in aluminium laminated pouches as compared to those packed in polyethylene pouches, and the product stored under well ventilated room than that under normal temperature. Further, the products were stable up to 3 months during storage under ambient condition.

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