Development ofOcimum sanctum (Tulsi) incorporated mango leather to enhance the sensory quality and storage stability

Abstract

Mango fruit leather was prepared by incorporation of Ocimum sanctum (Tulsi) for better textural and sensory properties. The\rmango fruit leather was incorporated with the leaf extract ofO. sanctum at different concentrations of 5, 10, 15 and 20 percentages.\rThe natural antioxidants present in the O. sanctum leaf extracts that was incorporated in the fruit leather showed extended shelflife\rover three months when compared with control, without any added preservatives at ambient temperature. Also the storage\rstability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed\rin polypropylene showed better storage stability.