Preparation and Quality Evalution of Amala (Phyllanthus emblica L.) Fruit Leather

  • Guragain N
  • KC Y
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Abstract

Preparation and quality evaluation of amala (Phyllanthus emblica L.) fruit leather from chakaiya variety was done. The amala pulp and sugar  were mixed separately at the proportion of 50:50, 65:35, 57.5:42.5, 80:20, and 72.5:27.5 to prepare leather and labeled as samples A, B, C, D and E respectively. Total soluble solids, acidity, pH, total ash, crude protein, crude fat, crude fiber, total sugar and vitamin C content of each product samples prepared were determined. For sensory analysis, 9-point hedonic rating test was carried out. Sensory evaluation showed that all the sensory attribute scores were significantly higher (P<0.05) in leather prepared by using 65 parts and 57.5 parts amala pulp. The chemical analysis of leather samples showed that crude fat (0.26±0.02%), crude protein (1.60±0.06%), crude fiber (4.78±0.06 %), total ash (2.29±0.04%), acidity (2.60±0.01%) and vitamin C (394.37±0.6 mg/100 g) were significantly higher (P<0.05) in leather prepared by using amala pulp: sugar ratio of 80:20. But, total soluble solids (67±0.5 °Bx), energy value (382.60±0.95 Kcal/100 g) and total sugar (88.82±1.12%) were significantly higher in leather prepared by using 50 parts amala pulp. However, nutritional characteristics in sample B (65 parts pulp) were significantly higher than that of sample C (57.5 part pulp) so that sample B was selected as the best of all the samples.

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APA

Guragain, N., & KC, Y. (2020). Preparation and Quality Evalution of Amala (Phyllanthus emblica L.) Fruit Leather. NUTA Journal, 7(1–2), 61–67. https://doi.org/10.3126/nutaj.v7i1-2.39933

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