Open AccessDevelopment and Shelflife Study of Papaya-Black Grape Blend Fruit Rollups
Author(s) -
V Saranya,
K. Uma Devi,
W. Jessie Suneetha,
B. Anila Kumari,
K. Suneetha
Publication year - 2019
Publication title -
current journal of applied science and technology
Language(s) - English
Resource type - Journals
ISSN - 2457-1024
DOI - 10.9734/cjast/2019/v35i530200
Subject(s) - horticulture , control sample , food science , vitamin c , cabinet (room) , water content , chemistry , mathematics , biology , geography , engineering , geotechnical engineering , archaeology
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.