Preparation and Evaluation of Olive Apple Blended Leather
Arsalan Khan1, Alam Zeb2, Majid Khan2, Wasif Shah2
Journal Title:International Journal of Food Science, Nutrition and Dietetics (IJFS)
The aim of the study was to evaluate a suitable combination of olive and apple pulp for the preparation of olive apple blended leather, stored at ambient temperature. The treatments were T0, T1, T2 and T3. The samples were wrapped in aluminum foil and then packed in polyethylene plastic bags and evaluation was carried out for a total period of 150 days. Physiochemically analysis; acidity and moisture and sensory characteristics; color, texture, taste and overall acceptability (using Larmond Scale) were evaluated at 30 days interval. A significant decrease was recorded in moisture (from 13.60% to 11.53%), color (from7.20 to 4.60), taste (from 7.53 to 5.40), texture (from 7.23 to 5.13) and overall acceptability (from 7.33 to 4.85). A significant increase was recorded in acidity (from 0.67% to 0.84%). Among all the treatments T3 was found most acceptable both physiochemically and organoleptically.