tailieunhanh - Effect of storage period on physio - Chemical properties of guava fruit leather

An investigation was carried out to study the effect of storage period on physio-chemical properties of guava leathers Guava leathers were prepared from cultivars of Sardar (white flesh) and Lalith (pink flesh). For preparation of quality leather preliminary experiments were conducted to find out the optimum levels of sugar, citric acid and salt. Butter paper was used as packaging material, and stored at both ambient (27±2oC) as well as refrigerated (5±2oC) condition for 90 days. Seven different treatments with variation in addition of ingredients are conducted for experiment. Out of the seven best two treatments T1, T2 are selected for further storage study period of 90 days by sensory panel members on 9 point hedonic scale rating. | Effect of storage period on physio - Chemical properties of guava fruit leather

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