Asian Journal of Dairy and Food Research, volume 34 issue 4 (december 2015) : 319-323

Studies on effect of drying temperature and storage time on vitamin-C retention capacity and moisture content of papaya-apple fruit leather

Chavan Ramesh Fulchand*, Jadhao Vikas Gunvantrao, Ingle Murlidhar Pralhad
1<p>Department of Agricultural Engineering,&nbsp;Maharashtra Institute of Technology, &nbsp;Aurangabad-431 010, India.</p>
Cite article:- Fulchand* Ramesh Chavan, Gunvantrao Vikas Jadhao, Pralhad Murlidhar Ingle (2015). Studies on effect of drying temperature and storage time on vitamin-Cretention capacity and moisture content of papaya-apple fruit leather . Asian Journal of Dairy and Food Research. 34(4): 319-323. doi: 10.18805/ajdfr.v34i4.6886.

In the present investigation a study was conducted to prepare fruit leathers from two different fruit pulps i.e. papaya and apple in various proportions. Further study was carried out in order to evaluate the vitamin C retention of prepared leathers at different temperatures such as 550C, 650C and 750C. All fruit leathers were then analyzed for their organoleptic characteristics such as color, flavor, taste, appearance and overall acceptability during storage period. A study was also carried out to evaluate the moisture retention in storage of the prepared leathers in different packaging materials such as LDPE, HDPE, aluminum foil and PET jar. The results revealed that the fruit leathers dried at 650C shown highest vitamin-C retention with better retention of sensory properties. All leathers remained unchanged during storage period but the leather stored in aluminum foil has shown a remarkable ranking as compared to others during storage period. LDPE package has shown greater moisture fluctuation, while aluminum foil shown significant moisture retention during storage. It was also observed during the study that all fruit leathers had identical color, flavor and appearance which cannot be compared with one another.

  1. A.O.A.C. 2000. Official Methods of Analysis, 11th edition. Association of Official Agricultural chemist, Washington.

  2. Akinyele, I.O. and Keshinro O.O. 1980. Tropical Fruits as Sources of Vitamin C. Journal of Food Chem., Analytical Chemists, 5: 163-165.

  3. Babalola, S.O., Ashyae, O.A., Babalola, A.O. and Ainajo. 2002. Effect of cold temperature and storage quality attributes of pawpaw and guava leather. World Journal of Agricultural Sciences, 1: 50-51.

  4. Feliciano, R.P., Antunes, C., Ramos, A., Serra, A.T., Figueira, M.E., Duarte, M.M., Carvalho, A., Bronze, M.R. 2010. Characterization of traditional and exotic apple varieties. Portugal Journal of Funct. Foods, 2: 35–45.

  5. Fernandes, F.A.N., Rodrigues, S. 2006. Optimization of osmotic dehydration of papaya followed by air-drying. Food Research International Journal, 39: 492-498.

  6. Gomez, M., Lajolo F. and Cordenunsi B. 2002. Evolution of Soluble Sugars during Ripening of Papaya Fruit and its Relation to Sweet Taste. J. Food Sci., 67: 442-447.

  7. Irwandi, J., Che Man, Y.B., Yusof, S., Selamat, J. and Sugisawa, H. 1998a. Effects of type of packaging materials on physicochemical, microbiological and sensory characteristics of durian fruit leather during storage. Journal of the Science of Food and Agriculture, 76: 427-434.

  8. Juniper, B.E., Harris, S.A. and Robinson J.P. 2002. Genetic clues to the origin of the apple. Journal of trends in Genetics. 18: 426-430.

  9. Kulshrestha, N., Jha YK, Admassu, S. 2012. Optimization of Ingredients Level in Low Calorie-High Protein Papaya Fruit Bar using Response Surface Meth­odology. J. Food Process Technol., 3:193-197.

  10. Kumar, R., Patil R.T., and Mondal, G. 2010. Development and evaluation of blended papaya leather. Acta Horticulturae Jornal, Vol. 851: 565-570.

  11. Liebman, B. (1992). A papaya a day nutrition action health letter. Nutrition action Health letter, Vol. 7: 310-321.

  12. Malanganie, KGP. and Gamlath, G.G.S. 2001. Properties of Pectin Isolated from Lawulu (Crysophylum roxbergi G Don) and Development of Jam and Fruit Leather using Lawulu and Pineapple. Journal of Tropical Agricultural Research, 13: 51-60.

  13. Masoud, Ahmadi-Afzadi, Tahir, I., Sehic, J., and Nybom, H. 2012. Introductory Paper at the Faculty of Landscape 

  14. Planning, Horticulture and Agricultural Science. Journal of Swedish University of Agricultural Sciences, 1: 1-41.

  15. Mehinagic, E., Royer, G., Symoneaux, R., Bertrand, D., Jourjon, F. 2004. Prediction of the sensory quality of apples by physical measurements. J. Postharvest Biol. Technol., 34: 257-269.

  16. Raab, C. and Oehler, N. 1999. Making dried fruit leather-Fact Sheet, Lane County. Journal of Oregon State University,    23: 337-343.

  17. Rozina, Naaz. 2013. Physical properties, sensory attributes and consumer preference of fruit leather. Pakistan Journal of Food Sciences, 22: 188-190.

  18. Sadegh, Rigi. 2014. Effect of temperature on drying kinetics, antioxidant capacity and vitamin C content of papaya (carica papaya linn.). Interanational Journal of Plant, Animal and Environmental Research, 4: 654-658.

  19. Santiago-Silva, P., Labanca. R.A. 2011. Functional potential of tropical fruits with respect to free bioactive amines. Food Research International, 44: 1264-1268.

  20. Silvana, M. Demarchi, Natalia, A. Quintero Ruiza, Analía, Concellóna, b, Sergio A. Ginera. 2012. Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers. Journal of Food Science and Technology. 47: 485-491.

  21. Sujatha, Y. and Sayantan, Bera. 2014. Optimization of ingredients in papaya fruit Bar. J. of Biolife, 2: 377-380.

  22. Vijayanand, P., Yadav, A.R., Balasubramanyam, N. and Narasimham, P. 2000. Storage Stability of Guava Fruit Bar Prepared Using a New Process. Lebensm.-Wiss. u.-Technol., 33: 132-137.


Editorial Board

View all (0)