International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 5 (2019)

Studies on development of process and product of plum fruit leather


Abinash Singh, Chitra Sonkar, Shuvam Shingh

Plum leather was prepared by using different combinations of sugar (50%, 40%, 30%, 20%, 10%, 0%) and plum pulp with varying concentrations by drying thin layer in hot air oven (60 ºC, 70 ºC 80 ºC). The TSS of plum leather was found to be in the range (77.36 to 78.38ºB). The standardization of most palatable recipe was done by evaluating sensory properties and highest score was obtained by sugar: plum (30:70). The plum leather contained comparatively higher amount of ascorbic acid (5.05mg/100g), TSS (78.38mg/100), moisture content (14.30 %), pH (5.864) and titratable acidity (1.60). The leather was found most stable when packaged in Low density Polyethylene (LDPE) pouches during storage. The leather did not exhibit appreciable changes in titratable acidity, ascorbic acid, TSS, moisture content, and pH after 2 months. Thus, the plum leather can be stored under ambient storage after packing.
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