Development and Shelflife Study of Papaya-Black Grape Blend Fruit Rollups

Main Article Content

V. Saranya
K. Uma Devi
W. Jessie Suneetha
B. Anila Kumari
K. B. Suneetha

Abstract

The study aims to standardize papaya – black grape blend fruit rollups in proportions of 70:30, 60:40, 50:50 with experimental Ezidri food dehydrator and to compare them with 50:50 of control cabinet dryer rollups. Experimental Ezidri 50:50 ratio rollups were accepted by taste panel judges compared to other ratios and control sample. The results revealed that moisture content, TSS, thickness, pH, vitamin C, β – carotene, L*, a* and b* color values of fruit rollups decrease while, titrable acidity and microbial counts increase in storage period to 10 weeks at room temperature. It was concluded that Ezidri papaya – black grape sample showed superior qualities than control sample (cabinet) during storage.

Keywords:
Ezidri, cabinet, papaya, black grape, moisture, TSS, acidity, pH, microbial count, sensory evaluation

Article Details

How to Cite
Saranya, V., Uma Devi, K., Suneetha, W. J., Kumari, B. A., & Suneetha, K. B. (2019). Development and Shelflife Study of Papaya-Black Grape Blend Fruit Rollups. Current Journal of Applied Science and Technology, 35(5), 1-9. https://doi.org/10.9734/cjast/2019/v35i530200
Section
Original Research Article

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