Studies on Guava Based Protein Enriched Fruit Leather Rollups

Aims: To standardize the protocol for protein enriched guava leather rollups preparation and to study the biochemical and organoleptic quality of guava-based protein enriched fruit leather rollups

Study Design: Completely Randomized Factorial Design

Place and Duration of Study: It was conducted at Post Harvest Technology Laboratory, College of Horticulture, Dr Y.S.R Horticultural University in the year 2023.

Methodology: The ripe guava fruits of Lalit variety were thoroughly washed and the pulp was extracted by homogenizing the slices in the mixer. The pulp was sieved to remove lumps and divided into two batches. Palmyra jaggery and sugar were added separately to each batch of the pulp. Later, protein sources were added (Whey or Soya or Cashew or Almond) in the concentration of 5% separately for each treatment combination. The pulp mixture was spread evenly on the trays and allowed for drying at 65o C for 12 hours. Dried fruit bars were cut into rectangular pieces, rolled and packed in polyethylene covers. The biochemical changes and organoleptic quality of the guava leather rollups were studied for 3 months at monthly interval under ambient conditions.

Results: It was observed that vitamin-C (mg 100 g-1), protein content (mg 100 g-1), TSS (oB), taste, flavor and overall acceptability followed a decreasing trend from the initial day of storage to 90 days after storage. The fruit leather roll-ups prepared from Lalit and Palmyra jaggery using tray drying method fortified with whey protein (B1C1) recorded the highest vitamin-C content and protein content and the highest TSS was recorded for the fruit leather roll-ups prepared from Lalit and sugar by tray drying fortified with whey protein (B2C1). Whereas, the lowest vitamin-C content was noticed in the leather rollups made from Lalit and sugar using tray drying treated with almond (B2C4), the minimum TSS was observed in the rollups made from Lalit and palmyra jaggery by tray drying treated with almond (B1C4) and the minimum protein content was resulted in the rollups prepared from (B2C3) Lalit and sugar by tray drying treated with cashew. The maximum flavour score was noticed in fruit leather roll-ups prepared from Lalit and Palmyra jaggery using tray drying method fortified with whey protein (B1C1) and the maximum taste and overall acceptability score was observed in fruit leather roll-ups prepared from Lalit and sugar by tray drying fortified with whey protein (B2C1). While, the lowest taste and overall acceptability score was obtained in the rollups made from Lalit and palmyra jaggery by tray drying treated with almond (B1C4) and minimum flavour score was obtained in the rollups prepared from Lalit and sugar by tray drying treated with almond (B2C4).

Conclusion: The highest vitamin-C and protein content was observed in rollups prepared from Lalit and palmyra jaggery by tray drying treated with whey protein (B1C1). Whereas, the highest TSS was observed in the rollups prepared from Lalit and sugar by tray drying treated with whey protein (B2C1). The maximum taste and overall acceptability score was observed in fruit leather roll-ups prepared from Lalit and sugar by tray drying fortified with whey protein (B2C1) and the maximum flavour score was noticed in fruit leather roll-ups prepared from Lalit and Palmyra jaggery using tray drying method fortified with whey protein (B1C1).