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Studies on Colour Kinetics and Textural Characteristics of Sugar and Jaggery Based Papaya Leather


Affiliations
1 Baba Saheb Dr. B.R.Ambedkar College of Agricultural Engineering and Technology, Etawah (U.P.), India
2 Sam Higginbottom University of Agriculture, Technology and Science, Allahabad (U.P.), India
     

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Experimental studies were conducted to investigate the effect of various sweetener and citric acid levels on colour kinetics and textural characteristics of fresh as well as stored papaya leather. The levels of sweeteners were used as sugar, sugar75+jaggery25, sugar50+jaggery50, sugar25+jaggery75 and jaggery with citric acid levels as 0.5 per cent, 0.75 per cent and 1.0 per cent. Developed papaya leather samples were evaluated for coulour kinetics and textural characteristics. Study revealed that brightness (L), redness (a) and yellowness (b) values deceased with increase in citric acid level in each treatment of sweeteners but these values increased during storage period with increase of citric acid level. Data showed that colour change value decreased with increase of citric acid level in samples using sugar as a sweetener. The chroma value decreased with increase of citric acid in all sweeteners. The hue angle increased with increase of citric acid level in papaya leather samples using sugar50+jaggery50, sugar25+jaggery75 and jaggery as sweetener. The textural characteristics viz., hardness, cohesiveness, adhesiveness and springiness were obtained lowest as 32.7g, 2.58, 68.71gs and 2.74mm, respectively among the treatments of sweeteners whereas the gumminess and chewiness values were found highest in papaya leather sample using jaggery as a sweetener with 0.5 per cent citric acid level.

Keywords

Papaya Leather, Sweetener, Citric Acid, Colour Kinetics, Textural.
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  • Studies on Colour Kinetics and Textural Characteristics of Sugar and Jaggery Based Papaya Leather

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Authors

Devendra Kumar
Baba Saheb Dr. B.R.Ambedkar College of Agricultural Engineering and Technology, Etawah (U.P.), India
R. N. Shukla
Sam Higginbottom University of Agriculture, Technology and Science, Allahabad (U.P.), India

Abstract


Experimental studies were conducted to investigate the effect of various sweetener and citric acid levels on colour kinetics and textural characteristics of fresh as well as stored papaya leather. The levels of sweeteners were used as sugar, sugar75+jaggery25, sugar50+jaggery50, sugar25+jaggery75 and jaggery with citric acid levels as 0.5 per cent, 0.75 per cent and 1.0 per cent. Developed papaya leather samples were evaluated for coulour kinetics and textural characteristics. Study revealed that brightness (L), redness (a) and yellowness (b) values deceased with increase in citric acid level in each treatment of sweeteners but these values increased during storage period with increase of citric acid level. Data showed that colour change value decreased with increase of citric acid level in samples using sugar as a sweetener. The chroma value decreased with increase of citric acid in all sweeteners. The hue angle increased with increase of citric acid level in papaya leather samples using sugar50+jaggery50, sugar25+jaggery75 and jaggery as sweetener. The textural characteristics viz., hardness, cohesiveness, adhesiveness and springiness were obtained lowest as 32.7g, 2.58, 68.71gs and 2.74mm, respectively among the treatments of sweeteners whereas the gumminess and chewiness values were found highest in papaya leather sample using jaggery as a sweetener with 0.5 per cent citric acid level.

Keywords


Papaya Leather, Sweetener, Citric Acid, Colour Kinetics, Textural.

References