PREPARATION AND STORAGE STUDY OF GUAVA LEATHER.
| dc.contributor.advisor | Bharad, Dr. S. G. | |
| dc.contributor.author | NAYAK, SHEFALIKA. | |
| dc.date.accessioned | 2018-07-17T10:47:38Z | |
| dc.date.available | 2018-07-17T10:47:38Z | |
| dc.date.issued | 2017-07-03 | |
| dc.description | The present investigation “Preparation and storage study of guava leather” was conducted at Analytical Laboratory and Post-Harvest Technology Laboratory, Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the period of December 2016 to April 2017 to evaluate the storability of guava leather prepared by using pulp of different varieties and to find out suitable recipe and variety for preparation of superior guava leather. Moreover, the obtained information helps to attain more clarity on the quality of guava leather and to how extend it could be preserved with optimum nutritional quality. Also this investigation clarify the suitable variety among Lalit and L-49 of Guava and suitable recipe to follow with proper sugar concentration, citric acid, salt and KMS concentration for best quality guava leather. | en_US |
| dc.description.abstract | A laboratory experiment on ‘‘Preparation and storage studies of guava leather’’ was conducted at Post Harvest Laboratory, Horticulture Section, College of Agriculture and Analytical Laboratory, Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during 2016-17, with objective to study the storability of guava leather prepared by using pulp of different varieties and to find out suitable recipes and varieties of guava for preparation of superior guava leather. The experiment was laid out in Factorial Completely Randomized Design with twelve treatment combinations comprising two varieties of guava(Factor A) viz., A1 (L-49) and A2 (Lalit) and six recipes (Factor B) viz., T1 (Sugar 500g + Citric Acid 2%), T2 (Sugar 750g + Citric Acid 2%), T3 (Sugar 1000g + Citric Acid 2%), T4 (Sugar 500g + Citric Acid 4%), T5 (Sugar 750g + Citric Acid 4%), T6 (Sugar 1000g + Citric Acid 4%) which were replicated three times, to study the storability effect on guava leather at ambient condition for 120 days storage. The results obtained during course of investigation are summarized in following paragraphs. With regarding the chemical parameters of leather viz. TSS, acidity, pH, total sugars, reducing sugars, non-reducing sugars, ascorbic acid and sensory attributes colour, flavour, taste and overall acceptability and microbial count. In respect of varieties L- 49 stood superior in TSS, acidity, total sugars, reducing sugars and ascorbic acid content and Lalit observed to be best in sensory attributes colour, flavour, taste and overall acceptability. Amongst the different recipes for preparation of guava leather, the recipe R1 (500g sugar + 2% citric acid/1 kg pulp) was found to be superior for chemical parameter viz. TSS, acidity, pH, ascorbic acid, total sugars, reducing sugars and non-reducing sugars and followed by R4 (500g sugar + 4% citric acid/ 1kg pulp) . The interaction effect of varieties and recipes was found to be significant influence in respect of pH, total sugars, reducing sugars and ascorbic acid whereas the interaction effect of was found non-significant variation in respect to TSS, acidity and non-reducing sugars. The interaction effect of 500g sugar + 2% citric acid/ 1kg pulp was found to be best in both the variety. | en_US |
| dc.identifier.citation | NAYAK, SHEFALIKA. (2017). Preparation and storage studies of guava leather. Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Sc. 2017. Print, xii, 87p. (Unpublished). | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810060599 | |
| dc.keywords | Fruit Products, Fruit Pulps, Fermentation, Flavoring, Freezing, Food Additives, Food Consumption, Food Supply, Food Wastes, Food Contaminant, Food Security, Nutritional Status, Additives, Blanching, Confectionery, Containers, Dryers, Drying, Flavoring, Freezing, Natural Drying , Nutritive Value, Packaging, Peeling, Preservation, Purification, Quality, Cold Storage, Refrigeration, Sieving, Storage, Sugar, Mould, Wrapping, Dried Products, Processed Product, Extraction, Perishable Product, Value Added Product, Post-Harvest Operation, Sieving, Reducing Sugars, Non-Reducing Sugars, Total Soluble Solids, Total sugar, pH, Titratable Acidity, Ascorbic Acid, Taste, Overall Acceptability, Leather, Dried Puree, Dehydration, Drying Temperature. | en_US |
| dc.language.iso | en | en_US |
| dc.pages | xii, 87p. | en_US |
| dc.publisher | Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola | en_US |
| dc.research.problem | The researcher had tried to study on the preparation methods and storability of guava leather in respect to their quality attributes i.e., chemical and sensory parameter. Also tried to standardize the recipe with suitable variety for best qualitative product. | en_US |
| dc.sub | Fruit Science | en_US |
| dc.subject | null | en_US |
| dc.theme | Guava is common experience 20-25% of the fruit is completely damaged and spoiled before it reaches the consumer. Therefore, to utilize the produce at the time of glut and to save it from spoilage, the development of low cost processing technology of guava is highly required. It also generates enough opportunities of self-employment by starting small scale processing unit or cottage industry that will be remunerative to the growers. Thus the preparations of guava pulp with simple technology and its utilization of ripe and over ripe fruit in the form of pulp and leather have a great scope. Therefore, the investigation on the preparation and storability of guava leather prepared in this direction. | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | PREPARATION AND STORAGE STUDY OF GUAVA LEATHER. | en_US |
| dc.type | Thesis | en_US |