Author(s):

KD Sharma, Vinay Chandel, Anil Gupta and AK Verma

Abstract: Mixed fruit rolls were developed from the fruit pulp extracted with peel of apple, peach, pear and persimmon. The prepared rolls were dried in conventional dehydrator (60±2^oC) to 20 per cent moisture with dehydration ratio ranging from 11:1 to 14:1 having rapid dehydration during initial period of drying, 50 per cent of moisture was lost during 6-7 h of drying. Among the mixed fruit rolls of various treatments, the best proportion of blend was 45:55 in apple-peach, 55:45 in apple-persimmon, apple-pear and pear-persimmon, and 70:30 in peach-pear and peach-persimmon. All the developed rolls were rich in polyphenols having high antioxidants potential with maximum content in persimmon followed by apple. During storage, slight increase was recorded in moisture, reducing sugars and non-enzymatic browning (NEB) whereas, total soluble solids, titratable acidity, total sugars, polyphenols, ascorbic acid, proteins, fats and free radical scavenging activity (FRSA) decreased with the storage period. Sensory quality during 6 month storage decreased slightly, comparatively less in laminated pouches stored under refrigerated conditions as compared to polythene pouches stored under ambient storage. Further, the sensory score for overall acceptability on Hedonic scale was highest (6.93) for apple-peach followed by 6.91for peach-pear and 6.90 peach-persimmon fruit rolls.

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