This study aimed to elucidate the formulation and quality evaluation of fruit leather prepared from Mango, Banana and Papaya, and analyzes shelf life of developed samples at different storage conditions. Three samples of fruit leather (F1=50% mango pulp+20% banana pulp+19% papaya pulp, F2= 70% mango pulp+10% banana pulp+9% papaya pulp, F3=60% mango pulp+15% banana pulp+14% papaya pulp) were developed. The analysis of different composition such as moisture, ash, TSS (Total soluble solids), total sugar, acidity, crude fiber and ascorbic acid of all fresh fruit pulps and developed fruit leathers were taken place. The moisture, ash, and total sugar content of fruit leathers were in the range of 10.99 to 11.69%, 1.13-1.36%, and 54.08-55.38%, respectively. The fiber content ranged from 1.13 to 1.5% and sample F2 contained the highest amount (1.50%). The vitamin C content was highest in F2 (17.49 mg/ 100 g), while F3 gave the lowest (7mg/100g). The acidity of F3 was highest (0.21%), followed by F2 (0.16%) and F1 (0.12%). The sensory properties like color, texture, flavor and overall acceptability of mixed fruit leather of sample F2 (mango 70%, banana 10%, papaya 9%) was more acceptable than sample F1 and F3 which indicates mango rich leathers were much better than Papaya and banana rich leathers. The mixed fruit leathers were packed in sealed low-density and high-density polyethylene, and stored both at room temperature (25±1°C) and refrigerated temperature (4±1°C). Products were acceptable up to 4 months of storage and remained better in high-density polyethylene at room temperature than other conditions.
Key words: Mango, Banana, Papaya, Fruit leather, Storage stability
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