Formulation, Acceptability and Storage Stability of Appetized Ginger Plum Leather

Formulation, Acceptability and Storage Stability of Appetized Ginger Plum Leather



Manisha Kaushal, Aarti Dhiman, Anil Gupta, Devina Vaidya



Appetized ginger plum leather was prepared by using different
combinations of ginger and plum pulp with varying concentrations of
appetizing mixture. The TSS of ginger and plum pulp were raised to 25oB
by adding sugar and 1.0 to 2.5% appetizing mixture, followed by drying
thin layers in dehydrator (55±2oC) to 12-14% moisture content. The
standardization of most palatable recipe was done by evaluating sensory
properties and highest score was obtained by ginger: plum (50:50) and
1.5% appetizing mixture. The appetized leather contained comparatively
higher amount of ascorbic acid (13.16mg/100g), total phenols
(55.89mg/100g) and antioxidant activity (72.94%). The leather was found
most stable when packaged in laminated aluminium pouches during storage.
The leather did not exhibit appreciable changes in titratable acidity,
ascorbic acid, total sugars, phenols and antioxidant activity after 6
months. Thus the appetized ginger plum leather can be stored under
ambient storage after packing in aluminium laminated pouches. 



10.22161/ijeab/2.1.49



http://ijeab.com/upload_document/issue_files/49%20IJEAB-FEB-2017-1-Formulation,%20Acceptability%20and%20Storage%20Stability%20of%20Appetized%20Ginger%20Plum%20Leather.pdf



ijeab.com/submit-paper/



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