Development and Shelflife Study of Papaya-Black Grape Blend Fruit Rollups
V. Saranya
Department of Foods and Nutrition, Post Graduate and Research Centre, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad – 500 030, India.
K. Uma Devi
Department of Foods and Nutrition, College of Home Science, PJTS Agricultural University, Saifabad, Hyderabad – 500 004, India.
W. Jessie Suneetha *
Department of Foods and Nutrition, Post Graduate and Research Centre, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad – 500 030, India.
B. Anila Kumari
Department of Foods and Nutrition, Post Graduate and Research Centre, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad – 500 030, India.
K. B. Suneetha
Department of Agronomy, College of Agriculture, PJTS Agricultural University, Polasa, Jagtial, 505529, India.
*Author to whom correspondence should be addressed.
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