Development and Evaluation of Protein Enriched Leathers from Fruits and Vegetables
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Date
2021-10-27
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Banda University of Agriculture & Technology, Banda-210001, Uttar Pradesh, India
Abstract
The present study entitled "Development and Evaluation of Protein Enriched Leathers from Fruits and Vegetables" was conducted during 2020-21 at the Department of Post Harvest Technology, College of Horticulture, Banda University of Agriculture and Technology, Banda. The present study was conducted with an aim to standardize pretreatments for preparation of oyster mushroom powder and utilize this powder for development of protein enriched vegetable and fruit leathers. Oyster mushroom powder (OMP9) prepared after steam blanching with 0.1% KMS for 3 minutes was found best in terms of powder recovery, crude protein content and free radical scavenging activity (FRSA). Protein enriched vegetable leather prepared with ash gourd: oyster mushroom powder (97.5: 2.5) with addition of 30% sugar and 0.5% soy lecithin was adjudged best on the basis of overall acceptability. Protein enriched fruit leather prepared with guava: oyster mushroom (95: 5) with addition of 25% sugar and 0.5% sodium alginate was adjudged best on the basis of overall acceptability value. Instrumental texture profile of the leathers showed a significant change in hardness, chewiness and cohesiveness on addition of texturizing agents. Moisture content of leathers was recorded to decrease on addition of texturizing agents and increase in their concentrations. No significant effect on titrable acidity and total sugars was recorded in leathers on addition of texturizing agents. Leathers were found to be rich in protein content and ranged from Leathers were found to be rich in protein content which ranged from 15.50% to 16.89% and 12.28 to 13.95% in fruit and vegetable leathers, respectively. Both the leathers have rich nutritional and functional value. The cost production of oyster mushroom (OMP9), protein enriched vegetable leather (VL) and protein enriched fruit leather was calculated as Rs 207.96/100g, Rs. 67.71/100g and 96.33/100g, respectively. Developed products can be successfully utilized as protein rich snacks especially for infants and pre-school children who otherwise refuse to eat mushrooms and fruits and vegetables. Besides, it will add a variety in the category of protein rich products.
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DINESH KUMAR PATEL 2021.Development and Evaluation of Protein Enriched Leathers from Fruits and Vegetables. M.Sc. Thesis. 109p.