Studies on preparation and storage of apple ber leather

Present investigation was undertaken to standardize the process for preparation of leather from apple ber and to study changes in its chemical composition and organoleptic properties during storage. Good quality leather was prepared from 100% pulp, 35% sugar, 0.80% citric acid and 350 ppm KMS (Potassium metabisulphite). The leather was packed in polypropylene plastic paper, and high density polyethylene (HDPE) and stored at ambient (30 ± 2° C), and refrigerated temperatures (5 ± 2°C) for 90 days to study their storage feasibility. Fresh leather had 71.20° Brix TSS, 0.578% titratable acidity, 66.78%total sugars, 24.30% reducing sugars, 42.48% non-reducing sugars, 80.76 mg/100g ascorbic acid and 20.12 mg/100 g Calcium. The chemical analysis of leather was carried out regularly at 30 days interval. The average score of fresh apple ber leather for color and appearance was 8.50, texture 8.0, flavor 8.50, taste 8.00 and overall acceptability 8.25 on 9 point hedonic scale. The storage studies indicated gradual decrease in non-reducing sugars, ascorbic acid and calcium content with advancement of storage period. On the other hand, TSS, acidity, total sugars, reducing sugars slightly increased with storage period. The sensory quality of apple ber leather decreased during storage, however, it was acceptable even after 90 days when stored at ambient and refrigerated temperatures. The leather samples stored at refrigerated temperature were found to be better, as compared to samples stored at ambient temperature.