2016, VOL. 2 ISSUE 1, PART E
Development of fruit leather fortified with Calcium
Author(s): Madhav kumar, Er. Parimita
Fruitrnleather was developed by Tomato puree fortified with Calcium. The leathers werernstandardized using (99.5:0.5) puree & Calcium carbonate powder, sugar (30rn%) & Citric acid (0.3 %). Three treatments were used in the ratiorn(99.5:0.5, 99:1, 98.5:1.5) for making leather, indicated by T1, T2rnand T3 respectively. The product was analysed for sensory attributernlike ( colour, appearance, flavour, taste, body, texture & overallrnacceptability) by trained panellist using 9- point hedonic scale, thernphysiochemical attributes like (Moisture, Total Solids, Acidity, Fat, Protein,rnAsh, & Calcium) & microbiological attributes like ( TPC, Coliform,rnYeast & Mould count). The treatment T1 (99.5:0.5) was found bestrnproduct and highly acceptable.
How to cite this article:
Madhav kumar, Er. Parimita. Development of fruit leather fortified with Calcium. Int J Home Sci 2016;2(1):277-279.