Acceptability study on blended papaya leather.
Beena Cherian, Soffi Cheriyan
Author Affiliation: Department of Home Science, College of Agriculture, Vellayani - 695 522, India.
Journal of Food Science and Technology (Mysore) 40 : 293-295
Abstract : The organoleptic qualities of pawpaw (cv. CO-2) leather and pawpaw-mango (cv. Neelum) blended leather (60:40) were evaluated in comparison with plain mango leather. The results on sensory parameters indicated that blended leather was superior in most of the quality attributes. Storage up to 8 months could be possible with pawpaw-mango blended leather and there was no evidence of microbial contamination.