Formulation, Acceptability and Storage Stability of Appetized Ginger Plum Leather

DOI: 10.22161/ijeab/2.1.49

Keyword: Ginger, plum, leather, appetizing mixture, aluminium laminated pouches, antioxidant activity.

Abstract: Appetized ginger plum leather was prepared by using different combinations of ginger and plum pulp with varying concentrations of appetizing mixture. The TSS of ginger and plum pulp were raised to 25oB by adding sugar and 1.0 to 2.5% appetizing mixture, followed by drying thin layers in dehydrator (55±2oC) to 12-14% moisture content. The standardization of most palatable recipe was done by evaluating sensory properties and highest score was obtained by ginger: plum (50:50) and 1.5% appetizing mixture. The appetized leather contained comparatively higher amount of ascorbic acid (13.16mg/100g), total phenols (55.89mg/100g) and antioxidant activity (72.94%). The leather was found most stable when packaged in laminated aluminium pouches during storage. The leather did not exhibit appreciable changes in titratable acidity, ascorbic acid, total sugars, phenols and antioxidant activity after 6 months. Thus the appetized ginger plum leather can be stored under ambient storage after packing in aluminium laminated pouches.

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Cite this Article:

Manisha Kaushal, Aarti Dhiman, Anil Gupta, Devina Vaidya et al."Formulation, Acceptability and Storage Stability of Appetized Ginger Plum Leather". International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878),vol 2, no. 1, 2017, pp.389-396 AI Publications doi:10.22161/ijeab/2.1.49

Manisha Kaushal, Aarti Dhiman, Anil Gupta, Devina Vaidya, P.(2017).Formulation, Acceptability and Storage Stability of Appetized Ginger Plum Leather. International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).2(1), 389-396.10.22161/ijeab/2.1.49

Manisha Kaushal, Aarti Dhiman, Anil Gupta, Devina Vaidya, P.(2017).Formulation, Acceptability and Storage Stability of Appetized Ginger Plum Leather. International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).2(1), pp.389-396.

Manisha Kaushal, Aarti Dhiman, Anil Gupta, Devina Vaidya. 2017."Formulation, Acceptability and Storage Stability of Appetized Ginger Plum Leather". International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).2(1):389-396.Doi:10.22161/ijeab/2.1.49

Manisha Kaushal, Aarti Dhiman, Anil Gupta, Devina Vaidya."Formulation, Acceptability and Storage Stability of Appetized Ginger Plum Leather", International Journal of Environment Agriculture and Biotechnology,vol.2,no. 1, pp.389-396,2017.

@article { manishakaushal2017formulation,,
title={Formulation, Acceptability and Storage Stability of Appetized Ginger Plum Leather},
author={Manisha Kaushal, Aarti Dhiman, Anil Gupta, Devina Vaidya , R},
journal={International Journal of Environment Agriculture and Biotechnology},
volume={2},
year= {2017} ,
}