Development and standardization of jackfruit: Based fruit leather

Abstract

The current investigation entitled “Development and standardization of jackfruit – based fruit leather” was conducted with Completely Randomized Block Design (CRD) at the Department of Postharvest Management Laboratory in Dr. YSRHU - College of Horticulture, Anantharajupeta, Annamaya district, Andhra Pradesh, during the period of 2023-24. Jackfruit – based fruit leather was prepared by blending pulps of jackfruit, guava and pineapple with different proportions (100:0:0, 90:10:0, 90:0:10, 80:10:10, 70:20:10, 70:10:20 and 60:20:20). The results revealed that, across the treatments, the physico-chemical parameters including recovery percentage, moisture content, TSS, titratable acidity, ascorbic acid, total sugars and total phenols were increased, while pH is decreased. The jackfruit – based fruit leather prepared with 60:20:20 (Jackfruit Pulp: Guava Pulp: Pineapple pulp) was found to be the best in terms of quantity and quality. It resulted in the best recovery percentage of 42.23% with moisture content (15.67%), TSS (58.53OB), pH (6.01), titratable acidity (2.07%), ascorbic acid (28.76 mg/100g), total sugars (16.42%) and total phenols (2.03%).