Thiruvengadam. S, Naresh. B, Nivedhaa. G K, S. Ivoromauld
Thiruvengadam. S1*, Naresh. B1, Nivedhaa. G K1, S. Ivoromauld2
1Department of Biotechnology, Rajalakshmi Engineering College, Chennai - 602105, TN, India.
2Department of Bio-Engineering, VISTAS, Chennai - 600117, TN, India.
Volume - 13,
Issue - 4,
Year - 2020
Fruits play a major role in human diet. They are indispensible sources of vitamins, minerals and crude fibers. Fruit leathers are tasty and convenient, on the go snacks with high level of acceptability. They are food products consisting of fruit pulp, sugars, pectin and preservatives which are dehydrated at a temperature of 50°C. Here, Malus domestica (Apples) and Ficus carica (figs) were chosen as the base ingredients of the leather, in ratio of 25:75, 50:50, 75:25 were considered out of which the 75:25 ratio was found to have optimum organoleptic acceptability. Moringa oleifera, a native plant of India, is often considered as a modern day super food because of the plethora of nutrients present, an excellent source of calcium, iron, vitamins, minerals and antioxidants. Due to these benefits, Moringa oleifera has been chosen as the fortifying agent. Different concentrations of this fortificant-1g, 2.5g, 5g and 7.5g were taken and 2.5g were found to be most favorable. By incorporating this fortificant into the fruit leathers, it improved the nutritional value of the product. The chemical, physical and microbial parametric analysis along with storage tests were carried out and the results were recorded. The fortified fruit leather was found to be rich in calcium, which is a highly essential mineral in maintaining bone health.
Cite this article:
Thiruvengadam. S, Naresh. B, Nivedhaa. G K, S. Ivoromauld. Preparation of Fruit Leather and Fortification with Moringa oleifera. Research J. Pharm. and Tech. 2020; 13(4): 1619-1622. doi: 10.5958/0974-360X.2020.00293.0
Thiruvengadam. S, Naresh. B, Nivedhaa. G K, S. Ivoromauld. Preparation of Fruit Leather and Fortification with Moringa oleifera. Research J. Pharm. and Tech. 2020; 13(4): 1619-1622. doi: 10.5958/0974-360X.2020.00293.0 Available on: https://rjptonline.org/AbstractView.aspx?PID=2020-13-4-3
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