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Economic Analysis of Pumpkin and Papaya as Fruit Leathers and their Utilization as Protective Cover against Cancer in the Medical Science

S. Nikhil Gupta** , Shivani Gupta* , S. Nikhil Gupta** , Naveen Gupta*** , Salil Jaggi****

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International Journal of Food, Nutrition & Dietetics 4(1):p 35-48, January - April 2016. | DOI: DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.4116.5

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Abstract

 The present project entitled “Utilization of Pumpkin & Papaya for preparation of Fruit Leather” was undertaken in the School of Bioengineering & Food Technology, Shoolini University, Solan in 2014.  Papaya & Pumpkin were undertaken in regard to physico-chemical analysis, effect of processing treatment on organoleptic characteristics of fruit leather. Papaya fruit contained 88.5% moisture, TSS 9°Brix, Titrable acidity 0.10% citric acid, colour pale yellow, %edible portion 80%, ascorbic acid 185.81mg/100g and total sugars 12.97g/100g. Pumpkin contained 83% moisture, TSS 10°Brix, Titrable acidity 0.38% citric acid, colour yellow, %edible portion 75%, ascorbic acid 14mg/100g and total sugars 9g/100g. Papaya leather made from different TSS of pulp had constant moisture content of 11%, ash content decreased from 6.9% in control sample to 0.9% in leather made from pulp of 25°Brix TSS, ascorbic acid content decreased from 60mg/100g in control sample to 40mg/100g in sample C and total sugar increased from 13g/100g in control sample to 20g/100g in sample C.

Pumpkin leather made from different TSS of pulp had constant moisture content of 10%, ash content decreased from 15% in control sample to 5% in leather made from pulp of 25°Brix TSS, ascorbic acid content decreased from 10mg/100g in control sample to 7.5mg/100g in sample C and total sugar increased from 11g/100g in control sample to 12.5g/100g in sample C. On the basis of sensory analysis of papaya leather, sample B i.e. leather made from pulp of TSS 20°Brix showed maximum overall acceptability. On the basis of sensory analysis of pumpkin leather, sample C i.e. leather made from pulp of  TSS 25°Brix showed maximum overall acceptability.
Economic analysis for both type of Papaya and Pumpkin fruit leathers were performed. The results revealed that total cost for manufacturing 1kg of papaya leather was Rs. 140 and 1kg of pumpkin leather was Rs. 88.  
 
Keywords: Pumpkin; Papaya; Fruit Leather.

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DOI: DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.4116.5

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