Effect of packaging on the storage of oat flour fortified fruit rolls

Abstract

Apple, peach, pear and persimmon fruit pulp with skin along with the oat flour were used to prepare fruit rolls. The prepared fruit rolls were dried in dehydrator (60±2oC) to 20 percent moisture contents with dehydration ratio of 14:1, 13:1, 11: 1 and 15: 1, respectively for apple-oat, peach-oat, pear-oat and persimmon-oat. Fruit-oat rolls (90:10) was found best among different treatments, on basis of sensory evaluation and among fruit rolls peach-oat rolls (6.67) found best on the basis of overall acceptability followed by apple-oat rolls (6.63). The fruit rolls prepared with oats showed maximum retention of ascorbic acid, total phenols, free radical scavenging activity, crude fibers, proteins and fats during storage in laminated pouches. There is greater scope and need to develop the functional mixed fruit rolls from fruit pulp containing skin and oats as they being rich in nutritional value a part from having good blended taste. It could be one of the alternatives to meet the growing demand of functional foods.