Vol. 10, Issue 12 (2021)

Author(s):
Rakhi, Atul Anand Mishra, Ajay Kumar Singh and Laxmi Kant Rawat

Abstract:
The present investigation was carried out to assess the quality of developed guava leather incorporated with different level of aloe vera (5%, 10%, 15% and 20%) and guava (95%, 90%, 85% and 80%) stored in LDPE and butter paper at ambient temperature for 30 days. Physiochemical, microbiological characteristics and sensory evaluation of packed guava aloe vera leather were done at 10 days intervals for 30 days. Physiochemical constituents in guava aloe vera leather were analyzed, results depict that there was slight increase in TSS, total sugar, reducing sugar, β-Carotene while decrease in moisture content, pH, ascorbic acid and no change in ash value for the study period of 30 days storage. Five different with variation in aloe Vera and guava pulp are conducted for experiment. Treatments were rated on 9 point hedonic scale by sensory panel member for study period of 30 days. The treatment T₁ secured the highest sensory score viz. colour (8.8), texture (8.8), taste (8.9), flavor (9.0), overall acceptability (9.0). However, it was found to be acceptable in good condition even after 30 days of storage.