Effect of stage of apple pomace collection and the treatment on the physico-chemical and sensory qualities of pomace Papad (Fruit cloth)

摘要

Papad from apple pomace collected at three different stages at one month interval (Aug=I, Sept=II, Oct=III) with three percentages of added sugar to pulp (T-1=10%, T-2=15%, T-3=20%) was prepared and evaluated. The physico-chemical characteristics and sensory quality of the papad prepared from apple pomace was affected by the stage of apple pomace collection viz., reducing sugars, starch, pectin and crude fibre were the highest in the stage I, while total soluble solids (TSS) were highest in stage III. Based on physico-chemical and sensory evaluation, the product from stage II of apple pomace collection and treatment (T-1) was found to be the best for papad preparation. During storage, (TSS), total and reducing sugars, brix-. acid ratio and acidity increased while non-reducing sugars, starch, pectin, crude fibre and ascorbic acid content decreased at various storage intervals. Treatment T-1 ranked the highest as per the sensory evaluation of the products. The product remained acceptable during the entire period of 6 months storage under ambient, conditions. The changes recorded in the storage of apple pomace papad were similar to those observed normally for similar products.