Development and Shelflife Study of Papaya-Black Grape Blend Fruit Rollups
V. Saranya, K. Uma Devi, W. Jessie Suneetha, B. Anila Kumari, K. B. Suneetha
Current Journal of Applied Science and Technology · pp. 1–9 · Published 7 Jun 2019
10.9734/cjast/2019/v35i530200Abstract
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.
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