Standardization of recipes on organoleptic evaluation of guava leather

Abstract

An investigation was carried out to assess the nutritive and organoleptic characteristics of guava leather by using different levels of sugar (20%, 40%, 60% & 80%) with constant guava pulp (100%) and citric acid (0.2%, 0.4% & 0.6%). Preliminary experiments were conducted to find out the optimum levels of sugar and citric acid with guava pulp (constant) for preparation of quality guava leather. The mean score of organoleptic characters were recorded on 9 point hedonic scale in guava leather. The prepared guava leather was stored at ambient temperature (25 ± 2 °C) for 100 days and evaluation for fresh as well as stored samples was done at an interval of 0, 20, 40, 60, 80 and 100 days to study their storage feasibility. The guava pulp (constant) + 60% sugar + 0.2% citric acid in treatment T7 (G3C1) secured the highest sensory score viz., colour (8.80), texture (8.86), taste (8.96) and overall acceptability (8.96) with better flavour (7.83). The storage studies indicate that there was a gradual decrease in colour, flavour, texture, taste, overall acceptability with advancement of storage period. The sensory quality of guava leather decreased at faster rate during storage. However it was found to be acceptable in good condition even after 100 days of storage at ambient temperature.