Asian Journal of Bio Science

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Development of Ocimum sanctum (Tulsi) Incorporated Mango Leather to Enhance the Sensory Quality and Storage Stability


Affiliations
1 College of Food and Dairy Technology, Tamil Nadu Veterinary and Animal Sciences University, CHENNAI (T.N.), India
2 Department of Food Engineering, College of Food and Dairy Technology, Tamil Nadu Veterinary and Animal Sciences University, CHENNAI (T.N.), India
     

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Mango fruit leather was prepared by incorporation of Ocimum sanctum (Tulsi) for better textural and sensory properties. The mango fruit leather was incorporated with the leaf extract of O. sanctum at different concentrations of 5, 10, 15 and 20 percentages. The natural antioxidants present in the O. sanctum leaf extracts that was incorporated in the fruit leather showed extended shelflife over three months when compared with control, without any added preservatives at ambient temperature. Also the storage stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability.

Keywords

Mango Fruit Leather, O. sanctum, Polyester, Polypropylene.
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  • Development of Ocimum sanctum (Tulsi) Incorporated Mango Leather to Enhance the Sensory Quality and Storage Stability

Abstract Views: 347  |  PDF Views: 2

Authors

M. B. Jabez
College of Food and Dairy Technology, Tamil Nadu Veterinary and Animal Sciences University, CHENNAI (T.N.), India
S. K. Mathanghi
Department of Food Engineering, College of Food and Dairy Technology, Tamil Nadu Veterinary and Animal Sciences University, CHENNAI (T.N.), India
K. Sudha
College of Food and Dairy Technology, Tamil Nadu Veterinary and Animal Sciences University, CHENNAI (T.N.), India
K. S. Venkatesh
College of Food and Dairy Technology, Tamil Nadu Veterinary and Animal Sciences University, CHENNAI (T.N.), India

Abstract


Mango fruit leather was prepared by incorporation of Ocimum sanctum (Tulsi) for better textural and sensory properties. The mango fruit leather was incorporated with the leaf extract of O. sanctum at different concentrations of 5, 10, 15 and 20 percentages. The natural antioxidants present in the O. sanctum leaf extracts that was incorporated in the fruit leather showed extended shelflife over three months when compared with control, without any added preservatives at ambient temperature. Also the storage stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability.

Keywords


Mango Fruit Leather, O. sanctum, Polyester, Polypropylene.