Formulation, Quality Evaluation and Storage Stability of Jamun Fruit Leather

The experiment was conducted to standardize the methodology for preparation of jamun fruit leather. The fruits were harvested at optimum maturity and after thorough sorting and proper washing, were used for hot extraction of pulp. Additives like sugar was added to the pulp in different proportions, whereas pectin and citric acid were kept constant. However, in control samples, no citric acid, sugar or pectin were added. The mixtures thus formulated with varying sugar were dried in mechanical dehydrator. Dried fruit leather sheets were cut into rectangular shapes and wrapped in cling film followed by packing in aluminium pouches. Packaged samples were stored under ambient conditions and kept for 6 months and analyzed periodically for changes in quality. During 6 months of storage, the moisture content increased from 18.43 to 19.15 along with slight losses in titratable acidity, ascorbic acid, total soluble solids, anthocyanins, tannins and mineral contents. Results of the sensory evaluation indicated that a very good quality fruit bar can be prepared by using pulp + 55% sugar +0.3% pectin. Further, the products were stable up to 6 months during storage under ambient conditions.