Physico-Chemical properties, chemical composition and sensory qualities of pineapple fruit leather during storage

Good quality leather was prepared from 100 per cent pulp, 35 per cent sugar, 1.0 per cent pectin, 0.1 per cent salt, 2 per cent maltodextrin and 350 ppm KMS. The resulting product was packed in polypropylene bag and high density polyethylene (HDPE) bag and stored at ambient (32.5 ± 5°C) and refrigeration temperature (5± 2°C) for 90 days to study their storage properties. The fresh leather had 71.05 Brix TSS, 0.45 per cent titratable acidity, 46.55 per cent total sugars, 23.22 per cent reducing sugars, 23.33 per cent non-reducing sugar, 14.62mg/100g ascorbic acid, and 0.587 mg/100g manganese. The storage studies indicated that there was gradual decrease in non-reducing sugar, ascorbic acid and manganese content with advancement of storage period. While TSS, acidity, total sugars and reducing sugars slightly increased with storage period. The sensory quality of pineapple leather decreased during storage. It was found to be acceptable even after 90 days of storage at ambient and refrigerated temperatures. However, the leather stored at refrigerated temperature was found better as compared to that store at ambient temperature.