DEVELOPMENT OF MIXED FRUIT LEATHER & ITS NUTRITIONAL QUALITY EVALUATION

Abstract

The study was conducted on the development of the new product, mixed fruit leather recognized as sample F1, F2, F3 and F4. Where Mango, Pineapple, Papaya were the key ingredients. The present study was concerned with the development mixed fruit bar and its nutritional quality evaluation. The purpose of this study was to analyze the nutritional composition of mixed fruit leather. In this study mixed fruit leather was produced using Papaya, Pineapple, Mango and other raw materials. Attempt was made to produce fruit leather without adding colors and flavors. Sodium Benzoate 0.25% was used for preserve. Brix value of fruit puree was 26.13 and titratable acidity of the fruit puree was checked. Quality of the final product was evaluated by proximate analysis and microbial analysis. Moisture content, pH value, Total fat content, Fiber content, Ash content and Sugar content was tested. Total plate count and total mold count was tested as microbial analysis. Total plate count showed negative result but total mold count showed positive result. Moisture content was varied for different samples (10.25-13.33)% and pH value of the final product was varied for different samples. Fruit leather contain very less fat content (0.03%) and free fat content (0.025%). It contain high amount of fiber (6 %) and less ash (0.02%) and acid insoluble ash content (0.0016%). Fruit leather contain 11% of reducing sugars. Fruit leathers are simple low cost, healthy product that can be made in domestically.