Chapter 4

CHAPTER 4
RESULTS AND
DISCUSSIONS
4.1. Physico-chemical Analysis of Jamun and Falsa fruit leather:
4.1.1. pH
The pH scale determines the acidity or alkalinity of a substance. Lower pH levels show that
solutions are an acidic character. Similar to how a higher pH score relates to basic or alkaline
solutions.
Table 4.1.1. shows the analysis of variance for the impact of different treatments and days on
the pH of jamun and falsa fruit leather, and Table 4.1.1.b indicate the as well as their
interaction. The F value of table number 4.1.1. a predicted that storage had a non-significant
impact on the pretreatments and had a substantial impact on pH. Additionally, their
interaction has a huge impact. While the mean table revealed a gradually falling pH level
from day 0 to day 60. pH of T 1 was 3.50±0.02 at day 0 and fell to 3.26±0.02. the pH of T2
decreased from the initial to termination day from 3.45±0.035 to 3.23±0.02. Similar to the pH
of T3, which decreased to a level of 3.38±0.035 to 3.16±0.045 and the pH of T 4 also decrease
to 3.41±0.02 to 2.87±0.03 and the last treatment of T 5 the pH decreased from 3.35±0.02 to
3.12±0.03 decreased to from day 0 to 60 days. The highest value of pH was observed of T 1
and lowest pH value was observed in T4 at 60 day.
In a different study on the standardization of mango and papaya fruit leather, Atif et al.
(2019) found a trend towards a slightly decreased in pH, with the pH of mango papaya fruit
leather prepared using 100gm of sugar decreasing from 5.10% to 4.86% from zero to the
hundredth day of storage, while using 150gm of sugar pH decreased from 5.10% to 4.86%
from zero to the hundredth day of storage, and with 200gm of sugar the pH increased from
4.9% to 4.25%
The pH results from another study by Addo et al. (2013) are consistent with our findings and
show a similar trend of pH decline in the manufacture of mango fruit leathers, which had a
pH between 3.9 and 3.4. In a study on strawberry leather conducted by Khan et al. in 2017, it
was discovered that the pH dropped from 3.61 to 3.23. These findings corroborated the
study's findings.
Likewise, Offia-olua et al. (2015) reported that the pH of guava leather also decreased when
subjected to various packing materials during storage. Shakoor et al. (2015) also unveiled the
reduced pH value of guava leather under storage conditions. Ph variation has been shown to
be inversely related to acid. Janie et al. (2007) looked at a similar increase in acidity and
decrease in pH.
Table 4.1.1.a ANOA Table for pH:
Source DF SS MS F-Value
Treatment 4 0.23194 0.057986 37.01**
Storage 2 0.65829 0.329147 210.09**
Treatment*Storage 8 0.14628 0.018286 11.67**
Error 30 0.04700 0.001567
Total 44 1.08352
NS=Non-significant *=Significant **=Highly significant
Table 4.1.1.b Means for pH of jamun and falsa fruit leather
Storage
Treatments
Day 0 Day 30 Day 60
T1 3.50±0.02a 3.41±0.02bc 3.26±0.02f
T2 3.45±0.03ab 3.34±0.03de 3.23±0.02f
T3 3.38±0.03cd 3.23±0.02f 3.16±0.04g
T4 3.41±0.025bc 3.28±0.035ef 2.87±0.03h
T5 3.35±0.025cd 3.27±0.10f 3.12±0.03g

T1=Jamun pulp 100%
T2=Falsa pulp 100%
T3=Jamun pulp 50% + Falsa pulp 50%
4.1.2 Acidity
The measurement of acidity is called pH. Acidity and pH are negatively correlated. the lesser
the pH value, the more acidic the solution. Total acidity is measured by titratable acidity,
which does not reflect acid strength.
Table 4.1.2a provide an analysis of variance for the impact of different treatments and days as
well as their interactions on the of Jamun and falsa fruit leather. Whereas Table 4.1.2b
indicates the means value of treatments. While storage had a major impact on acidity, the F
value of table number 4.5.1 anticipated that it had no meaningful impact. Additionally, their
interaction has no discernible impact. The average table, however, showed a steady rise in
acidity from day 0 to day 60. At day zero, T 1 acidity was 0.49±0.02 by day 1, it had climbed
to 0.55±0.02 plus or minus 0.02, while T2 acidity had increased from 0.50±0.02 plus or minus
0.02 to 0.6 plus or minus 0.02 by the day of termination. Similar to T3, which had an acidity
of 0.48 plus or minus 0.02 and climbed to a level of 0.62 plus or 0.02. T 4 had an acidity of
0.49 plus or minus 0.02 and increased to 0.63 plus or minus 0.02 from day 0 to day 60. and T5
had also increased from day 0 to day 60 which is 0.49±0.02 and 0.61±0.02 respectively. The
highest value was noted in T4 which was 0.63 and the lowest was observed 0.48 in the T3
treatment.
When making olive apple blended leather, Khan et al. (2014) discovered that the acidity
gradually increased from zero days to 151 days of storage, going from 0.65% to 0.86%.
Using 100 grams of sugar, the acidity of mango and papaya fruit leather increased from
0.81% to 1.02% from the first to the hundredth day of storage, while using 152 grams
of grams of sugar, the acidity elevated from 0.82% to 0.959% from the first to the hundredth
day of storage, and when using 202 grams of sugar, the acidity was raised. This study was
reported by Atif et al. (2019) on the standardization of mango and papaya fruit leather.
In a study on the manufacturing of peach-soy fruit leather, Anju et al. (2014) found that the
titratable acidity ranged from 1.93 percent to 2.79%. In a study on the manufacture and
quality assessment of mixed fruit leather, Offia-Olua et al. (2015) found a rising trend in the
acidity titratable value, which ranged from 0.34 to 0.46%. In the course of 90 days of storage,
the strawberry leather's TA proportion increased from 1.18 to 1.32 (Khan et al., 2015).
4.2.1 a. ANOVA Table for Acidity:
Treatment 4 0.007920 0.001980 4.95**
Storage 2 0.094120 0.047060 117.65**
Error 30 0.012000 0.000400
Total 44 0.130120
NS=Non-significant *=Significant **=Highly

significant
4.2.1 b: Mean Table for Acidity of Jamun and falsa fruit leather
Storage
Treatments
Day 0 Day 30 Day 60
(g/L) (g/L) (g/L)
T1 0.49±0.02f 0.53±0.02de 0.55±0.02d
T2 0.50±0.02ef 0.56±0.02cd 0.60±0.02ab
T3 0.48±0.02f 0.59±0.02bc 0.62±0.02ab
T4 0.49±0.02f 0.51±0.02ef 0.63±0.02a

T5 0.49±0.02f 0.53±0.02de 0.61±0.02ab
T1=Jamun pulp 100%
T2=Falsa pulp 100%
4.1.3 Color:
Using a CIE-Lab Color Meter (CIELAB SPACE Color Tech-PCM, USA), the items' surface
colors, L (lightness), a (-a greenness; +a redness), and b (b blueness; b yellowness), were
measured.
4.1.3a L*
Table No. 4.1.3a illustrate the analysis of variance for the impact of different treatments, and
days, whereas Table 4.1.3b indicates the mean value of treatment and their relationship with
the storage of Jamun falsa fruit leather.
The storage and treatments were anticipated to have non-significant effects on both the 1 and
L values by the F value of Table number 4.1.a. Additionally, their interaction has no
discernible impact. The lowest L* value was observed in T1. The highest L* value was T2.
The L* value of T1 was 17.97±0.02 at day zero and declined to 17.85±0.02, whereas the L*
value of T2 decreased from 17.79±0.02 to 17.89±0.02 from the day of start to the day of
conclusion. However, the mean table revealed a progressive decrease in the L* value from
day zero to day 60. Similar to L of T3, which decreased to a level of 17.75 plus/minus 0.02
from day 0 to day 60. which was T4 value 17.93±0.02 to 17.78±0.02 and the treatment T5 the
L* value 18.01±0.02 at o day and then 17.86±0.02 at 60 day
The physiochemical stability and color both play important roles in any product since they
attract customers. According to research done by Azeredo et al. (2006), which was
corroborated by the findings of this study, the color of mango leather ranged from 53.04 to
47.78.
The results of a second study by Okilya et al. (2010) showed that the color of jamun fruit
leather using the cabinet drying process had mean values between 1.91 and 0.71. The
statistical findings are consistent with this investigation because the color gradually faded
when hot air drying was used. The temperature is the most important and highly susceptible
factor affecting the color of fruit leather, thus it is to blame for the color decrease.
Another investigation on papaya fruit leather manufactured from two types was carried out
by Addai et al. (2017). They discovered that the addition of citric acid, honey, and pectin
caused the fruit leather color L* mean value of 30.76 to fall to 33.02.
The color value of L * was also affected by the drying conditions. These results show a
diminishing tendency that is similar to the current studies.
4.1.3a ANOVA Table color L* value:
Treatment 4 0.006920 0.001730 4.32**
Storage 2 0.266080 0.133040 332.60**
Error 30 0.012000 0.000400
Total 44 0.317320
Table 4.1.3a Means table for L* of jamun and falsa fruit leather
Storage
Treatments
Day 0 Day 30 Day 60
T1 17.97±0.02c 17.91±0.02de 17.85±0.02g
T2 18.06±0.02a 17.89±0.02ef 17.83±0.02h
T3 18.02±0.02b 17.93±0.02d 17.85±0.02g
T4 18.01±0.02b 17.92±0.02de 17.86±0.02fg

T5 18.02±0.02b 17.91±0.02de 17.83±0.02g
T1=Jamun pulp 100%
T2=Falsa pulp 100%
4.1.3b b*
Table No. 4.1.3b and Table No. 4.1.3b provide an analysis of variance for the impact of
different treatments, days, and their interactions of Jamun and falsa fruit leather.
The treatments, storage, and their combination should have no substantial impact on the value
of b* at all, according to the F value of table no. 4.1.3a. Additionally, the relationship they
have has no discernible impact. However, the mean table 4.1.3b showed that the b* value
increased gradually from day 0 to day 60. The b* value of T1 was -1.43 plus/minus 0.02 at
day zero and climbed to -1.37±0.02, while the b* value of T2 increased from initial to
termination day from -1.46 plus/minus 0.02 to -1.41±plus/minus 0.02. Similar to this, the
value of b * of T3 was seen to be -1.41±0.02 and grew to a level of -1.41±0.02, followed by
T4, which was -1.45±0.02 and decreased to -1.37±0.02. T5 b* value increase from -1.47±0.02
to -1.33±0.02 from day 0 to the 60th day.
Color also plays a crucial function in any product because it draws in customers, along with
physiochemical stability. In a study by Azeredo et al. (2006), which was looked at and found
to be consistent with the findings of this study, it was discovered that the mango leather's
color b* ranged from 34.54 to 41.65, with an increasing tendency in the color black. These
outcomes matched up with my research on Jamun fruit leathers.
In a different investigation on papaya fruit leather manufactured from two types, Addai et al.
(2017). They discovered that the addition of citric acid, honey, and pectin caused the fruit
leather color B* to have a mean value of 11.20 for one cultivar and 8.78 for another. The
color value of b* was influenced by drying conditions as well.
A study on the impact of skimmed milk powder on mango leather's quality characteristics
and preservation experiments was undertaken by Khaliq et al. (2018). The results showed
that the color was dark.
A study on the impact of skimmed milk powder on mango leather quality I preservation
studies was undertaken by Khaliq et al. (2018). The results showed that the mango fruit
leather's color was black and that it had been stored for a long time.
In the course of a 75-day storage period, the color of the mango fruit leather was evaluated
every 15 days. Color L displayed gradual changes from day 0 today 75 of storage. The
lowest value was obtained after one month of decreasing storage and had a mean value of
38.65. The greatest color L score was discovered to occur at day, with a mean value of 47.88.
4.1.3b ANOVA Table for color b*
Treatments 4 0.013880 0.003470 8.67**
Storage 2 0.048640 0.024320 60.80**
Treatments*Storage 8 0.007960 0.000995 2.49*
Error 30 0.012000 0.000400
Total 44 0.082480
Table 4.1.3b Means table for b* value of jamun and falsa fruit leather
Storage
Treatments
Day 0 Day 30 Day 60
T1 -1.43±0.02ef -1.41±0.02fg -1.37±0.02d
T2 -1.48±0.02gh -1.44±0.02h -1.41±0.02def
T3 -1.48±0.02gh -1.43±0.02ef -1.37±0.02d
T4 -1.31±0.02c -1.25±0.02b -1.19±0.02a
T5 -1.45±0.02fg -1.41±0.02ef -1.39±0.02de
T1=Jamun pulp 100%
T2=Falsa pulp 100%
4.1.3.c a*
Table No. 4.1.3c displays the results of a variance analysis to determine how different
treatments, days and their interactions affected during storage of Jamun and falsa fruit
leather. and an examination of their meansise displayed in table no. 4.1.3c.
The F value indicated that whereas storage had a large impact on the a* value, treatments had
a non-significant impact on the value. Additionally, the relationship they have has no
discernible impact. A value for T1 was 15.71 plus or minus 0.02 at day zero and increased to
16.03 plus or minus 0.02 by day 60, according to the mean table. A value for T 2 climbed from
15.75 plus or minus 0.02 to 16.22±0.02 from the day of initialization to the day of
termination. Similar to the previous example, the value of a * of T 3 was 15.80 plus or minus
0.02 and climbed to a level of 16.45±0.02 after T4 15.74±0.02 increased to 16.28±0.02 And
the final treatment T5 is also increased from 15.84±0.02 to 16.39±0.02 from day 0 to day 60.
The highest a*value observed in T3 and lowest observed in T1.
Color also plays a crucial function in any product because it draws in customers, along with
physiochemical durability. According to research done by Azeredo et al. (2006), which was
in line with the findings of the present study, the mango leather's color ranged from 8.21 to
9.17 in terms of hue. These outcomes matched up with my research on Jamun fruit leathers.
Another study on papaya fruit leather manufactured from two types was carried out by Addai
et al. (2017). They discovered that the addition of citric acid, honey, pectin, and anthocyanin
caused the fruit leather color, which had a mean value of 14.56, to drop to 11.51.
The color value of a * was also affected by the drying conditions. These results show that
they are different from this study due to variable anthocyanin content concentrations and
storage circumstances.
4.1.3d ANOVA Table for a* value:
Treatments 4 0.2693 0.067330 9.22*
Storage 2 1.9304 0.965207 132.14**
Error 30 0.2191 0.007304
Total 44 2.5393
Table 4.1.3d Means table for a* of jamun and falsa fruit leather:
Storage
Treatments
Day 0 Day 30 Day 60
T1 15.71±0.02g 15.97±0.02ef 16.03±0.02e
T2 15.75±0.02g 15.99±0.02e 16.22±0.02cd
T3 15.80±0.02g 16.06±0.02e 16.45±0.02a
T4 15.74±0.02g 16±0.02e 16.28±0.02bc
T5 15.84±0.02fg 16.09±0.02de 16.39±0.02ab
T1=Jamun pulp 100%
T2=Falsa pulp 100%
4.2. Antioxidants Profile:
4.2. FRAP
Table No. 4.2.1 a of the analysis of variance for the impact of different treatments and days
and their interaction on the FRAP of Jamun and Falsa fruit leather shows. Their comparison
is shown Table 4.2.1.b.
The F value indicated that storage had a highly significant impact on the FRAP value,
treatments, and both treatment and storage had also a highly significant impact.
The P value of T1 declined from 141.21±0.02 to 141.16±1.28 from the start to the day of
termination, whereas T'2 FRAP value decreased from 143.85±0.02at day zero to 139.23±0.02
at day 60, as shown by the mean table 4.4.2 Similar to this, from day 0 to day 60, T3 FRAP
value dropped from 142.28±2.74 to 140.25±0.64, and T4 value from dropped from
141.61±1.53 to 141.31±1.58. the last treatment T5 frap value at 0 days was 142.62±1.51 and
at 60 days it dropped to 135.89±2.49. The maximum FRAP noted in T 2 which was 143.85 and
minimum was observed in 135.89 in T5.
Ahmed et al. (2018) investigated the physicochemical and sensory alterations in pineapple
leather from roselle. Based on ferric reducing power, the leather's antioxidant qualities were
identified. Acetate buffer was used to freshly create the mixture, which was then incubated
for 11 to 16 minutes at 369 degrees before being analyzed. In controlled leather and
optimized roselle pineapple leather, the FRAP was in the range of 0.68 (MM Te/g) and 0.69
(MM Te/g), respectively.
4.4.1: ANOVA Table for FRAP
Treatments 4 33.69 8.423 4.26**
Storage 2 57.60 28.799 14.57**
Treatments*Storage 8 54.84 6.855 3.47**
Error 30 59.28 1.976
Total 44 205.42

4.4.1: Mean Table for FRAP (µM TE/g) of jamun and falsa fruit leather
Storage
Treatments
Day 0 Day 30 Day 60
(µM TE/g) (µM TE/g) (µM TE/g)
T1 141.21±0.02bcd 140.14±0.02cd 141.16±1.28bcd
T2 143.85±0.02a 141.65±0.02abc 139.23±0.02d
T3 142.28±2.74abc 141.96±1.62abc 140.25±0.64cd
T4 141.61±1.53abc 140.25±0.02cd 141.31±1.58bcd
T5 142.62±1.51ab 139.05±2d 135.89±2.49e
T1=Jamun pulp 100%
T2=Falsa pulp 100%
4.2.2 DPPH:
Table No. 4.2.2a present an analysis of variance for the influence of different treatments and
days of Jamun and Falsa fruit leather. Whereas, 4.2.2b indicates the mean values of
treatment. The F value in table no. 4.3.1.an anticipated that while storage had a substantial
impact on the DPPH value, treatments had a highly significant impact. Additionally, the way
they communicate has had more impact. The DPPH value increased gradually from day 0 to
day 60 according to the mean table.
T1 DPPH value was 86.74±0.02 on day 0 and increased to 84.67±0.02 on day 60. From the
first day to the day of termination, the T 2 DPPH value raised from 86.85±0.02 to 85.05±0.02.
Similar to T3 DPPH value, which elevated from 86.71±0.02 to 85.77±0.02 from day 0 to 60,
T4 DPPH value increased from 86.81±0.02 to 85.98±0.02. And the final treatment T5
increased from 86.78±0.02 to 85.75±0.02 from 0 days to 60 days respectively
It was determined that the optimized fruit leather of roselle pineapples, which had a DPPH of
30.2%, was considerably superior to the controlled fruit leather, which had a DPPH of
34.01% as the temperature rose. (Ahmed et al,. 2018). Because there are fewer flavonoids
present, the roselle-pineapple fruit leather has a poor DPPH radicle scavenging characteristic.
Results support the study's findings.
According to Tontul et al. (2018), the DPPH gradually degrades as the temperature rises
during all storage temperatures. At the start of storage at a temperature range of 240 degrees,
the DPPH of pomegranate leather was in the range of 3.1 4.1a (g Te/100 gdb). Pomegranate
leather's DPPH at the end of storage fell to 2.65 ( Te/100 gdb).
The findings showed that the DPPH was dropping in a comparable manner to this
investigation. In a study on pomegranate fruit leather, Das et al. (2019) investigated the
quality characteristics of the prepared pomegranate leather after storage at cold and ambient
conditions and using various packaging materials. They discovered that the DPPH of fruit
leather substantially decreased at room temperature. From 0 to 60 days of storage, the
antioxidant capacity (DPPH) was in the range of 77.93 to 17.98.
Table 4.2.2.a ANOVA Table for DPPH:
Treatments 4 1.9097 0.4774 1193.57**
Storage 2 20.9997 10.4998 26249.60**
Error 30 0.0120 0.0004
Total 44 24.4475
Table 4.2.2.b Means Table for DPPH (%) of jamun and falsa fruit leather:
Storage
Treatments
Day 0 Day 30 Day 60
(%) (%) (%)
T1 86.74±0.02c 85.23±0.02h 84.67±0.02l
T2 86.85±0.02a 85.35±0.02g 85.05±0.02k
T3 86.71±0.02c 86.01±0.02d 85.77±0.02e
T4 86.81±0.02b 85.98±0.02d 85.09±0.02j
T5 86.78±0.02b 85.64±0.02f 85.15±0.02i
T1=Jamun pulp 100%
T2=Falsa pulp 100%
4.2.3 Total Phenolic Content (TPC):
The influence of different treatments, days, and their interactions on the total phenolic
content of Jamun and falsa fruit leather are examined using the method of analysis of
variance, and the results are displayed in table no. 4.2.3a. along with an assessment of the
two. Table No. 4.2.3 b. F value indicated that interventions will not significantly affect TPC.
whereas the storage had a substantial impact on the TPC value. Additionally, the way they
communicate has no discernible impact. However, the median table 4.2.3 b. revealed that the
TPC value decreased gradually from day 0 to day 60. The TPC value of T1 was 1272.32
plus/minus 0.02 at day zero which decrease to 1267.11 plus/minus 0.02 TPC value of T 2
decreased from 1273.64 plus/minus 0.02 to 1268.11 plus/minus 0.02 from initial to the day of
termination similarly, the value of TPC of T 3 noticed was 1274.62 plus/minus 0.02 which
decrease to a level of 1268.11 plus/minus 0.02 followed by T 4 1273.63 ± 0.02 reduced to
1268/02 plus/minus 0.02 from day 0 to 60th day. And the last treatment T 5 decreased from
1273.60± 0.02 to 1267.80± 0.02 from 0 to 60 days respectively. The highest value was
1274.62 of T3 and the lowest was observed in T1 which was 1267.11.
In a study on pomegranate fruit leather, Das et al. (2019) assessed the already-prepared
pomegranate leather's qualitative qualities following storage at cold and ambient temperatures
and the use of various packing materials. They discovered that the total phenolic content of
fruit leather significantly decreased at room temperature for storage.
Ahmed et al. (2018) determined that the total phenolic content of fruit leather reduces as the
temperature increases. The total phenolic content ranged from 15.01 to 4.45 from 0 to 60"
days of storage, correspondingly. because phenolic acids have been decarboxylated. Their
study's statistically significant results for TPC were 45.87 mg GAE/100g, which is consistent
with the result of this study.
According to Tontul et al. (2018), at a temperature of 350 degrees, phenolic compounds

deteriorated by more than 15% as the temperature rose. When initially stored at a temperature
range of 25, the total phenolic content of pomegranate leather was in the range of
1134.30+155.60a (mg GAE/100 gdb). Pomegranate leather's total phenolic content dropped
to 1078.40-5.25a (mg GAE/100g db) over the final storage period. The findings of this
investigation revealed a decreasing tendency that was similar to that of this study.
Yilmaz et al. (2017) investigated how drying circumstances affected pomegranate fruit
leather (pistil), finding that drying methods, temperature ranges, and thickness all
significantly impacted the product's moisture content, drying time, and ultimate quality Fruit
pomegranate
Table 4.2.3.a ANOVA Table for TPC:
Treatments 4 10.220 2.555 6387.42**
Storage 2 248.019 124.009 310023.35**
Error 30 0.012 0.000
Total 44 261.319
Table 4.2.3.b Means for TPC of jamun and falsa fruit leather
Storage
Treatments
Day 0 Day 30 Day 60
T1 1272.32±0.02d 1270.62±0.02g 1267.11±0.02l
T2 1273.64±0.02b 1271.59±0.02e 1268.11±0.02i
T3 1274.62±0.02a 1271.62±0.02e 1268.11±0.02i
T4 1273.63±0.02bc 1270.55±0.02h 1268.02±0.02j
T5 1273.60±0.02c 1271.10±0.02f 1267.80±0.02k
T1=Jamun pulp 100%
T2=Falsa pulp 100%

4.2.4 Total Flavonoid content (TFC):
Flavonoids are plant compounds. Secondary metabolites that are present in fruits and
vegetables are plant. These things are in plants. In epidemiological investigations, certain
flavonoids have been connected to defense against age-related illnesses.
This might be because of their antioxidant abilities. It is believed that the development of
oxygen radicals has a significant role in the development of coronary artery bypass grafts and
cancer. Biomolecules (lipids, protein molecules, and DNA) can be shielded against free
radical damage by antioxidants (Yin et al., 1999).
The total flavonoid contents as determined by the analysis of variance in Table 4.2.4a Table
4. displays the effects of various treatments, storage intervals, and interactions between
treatments and storage intervals. The interaction between treatments and storage interval also
produced extremely significant findings, according to the ANOVA results, which showed
that storage and treatments were both highly significant. The mean values of several
treatments were shown in Table 4.15 with regard to the storage day or interval.
However, the median table 4.2.4b revealed that the TFC value decreased gradually from day
0 to day 60. The TFC value of T1 was 38.42 plus/minus 0.02 at day zero which decrease to
36.75 plus/minus 0.02 TFC value of T2 decreased from 39.65 plus/minus 0.02 to 37.44
plus/minus 0.02 from initial to the day of termination similarly, the value of TFC of T 3
noticed was 41.09 plus/minus 0.02 which decrease to a level of 38.57 plus/minus 0.02
followed by T4 42.18 ± 0.02 reduced to 39.08 plus/minus 0.02 from day 0 to 60th day. And
the last treatment T5 decreased from 43.34± 0.02 to 37.05± 0.02 from 0 to 60 days
respectively.
The maximum mean value of total phenolic contents was 43.34 after a 0 day interval, while
the lowest mean value of total phenolic contents was 36.75 after 60 days.
The decline was primarily caused by a drop in total phenolic and flavonoids as a result of
several reasons. Patthamakanokporn et al. (2008) also reported a decline in antiradical
scavenging activity.
The findings followed the same pattern as the study by Yuan and Baduage (2018), which
came to the conclusion that phytochemicals contributed to the citrus drinks' potential as
antioxidants.
Deng et al. (2018) also noted an overall reduction in the total flavonoid content. They
examined the flavonoid levels in the litchi pericarp throughout storage, and the findings
revealed a consistent decline in flavonoid levels overall during storage.
The decline was primarily caused by a drop in total phenolic and flavonoids as a result of
several reasons. Calculated total flavonoid levels shared the same trend of decline with the
study Wern et al. (2016). They looked at the phenol content of freshly squeezed fruit juice.
TFC levels in watermelon juice have decreased, according to Rawson et al. Juices treated
with HHP gradually lost more total flavonoid content as storage durations at 25 °C increased.
Flavonoids in Jamun and Falsa fruit leather dropped by 16.22% and 28.03%, respectively,
after two months of storage at room temperature.
4.2.4.a. ANOVA Table for Total flavonoid Content (TFC)
Source DF Adj SS Adj MS F-Value
Treatments 4 50.607 12.6519 31629.67**
Storage 2 75.154 37.5772 93943.05**
Error 30 0.012 0.0004
Total 44 148.214
Table 4.2.4.b Means for Total Flavonoid Content (TFC) of Jamun and
Falsa fruit leather:
Storage
Treatments
Storage day 0 Storage day 30 Storage day 60
T1 38.42±0.02k 37.65±0.02l 36.75±0.02o
T2 39.65±0.02f 38.77±0.02i 37.44±0.02m
T3 41.09±0.02c 39.73±0.02e 38.57±0.02j
T4 42.18±0.02b 40.65±0.02d 39.08±0.02g
T5 43.34±0.02a 39.04±0.02h 37.05±0.02n
T1=Jamun pulp 100%
T2=Falsa pulp 100%
4.3 Microbial profiling:
4.3.1 Total Plate Count (TPC):

Microbiological analyses of fruit leather are significant from a safety perspective since they
have a direct impact on the health of customers. The value of the total plate count decreased
over the course of the time that the plates were stored. The increase in acidity and drop in pH
were the main causes of the decrease in bacterial count, and these changes had an important
influence on the overall plate count as well.
The variance examination for total plates expressed as a total plate count Table 4.3.1a
displays the effects of various treatments, storage intervals, and interactions between
treatments and storage intervals. The interaction between treatments and storage interval also
produced extremely significant results, according to the ANOVA results, which showed that
storage and treatments were both highly significant. The mean values of various treatments
were shown in Table 4.3.1 b in relation to storage days or intervals
However, the mean table 4.3.1b revealed that the TPC value decreased gradually from day 0
to day 60. The TPC value of T1 was 3.74 plus/minus 0.02 at day zero which decrease to 3.67
plus/minus 0.02 TPC value of T2 decreased from 7.69 plus/minus 0.02 to 7.61 plus/minus
0.02 from initial to day of termination similarly, the value of TPC of T 3 noticed was 8.29
plus/minus 0.02 which decrease to a level of 7.92 plus/minus 0.02 followed by T 4 6.97 ± 0.02
reduced to 6.88 plus/minus 0.02 from day 0 to 60th day. And the last treatment T 5 decreased
from 6.67± 0.02 to 6.52± 0.02 from 0 to 60 days respectively. The highest value was 8.29
which was the treatment T3 and minimum was observed in T1 3.71.
The results of the investigation are consistent with those of Cheng et al. (2007) who
discovered an upward trend in the total plate count in guava juice as a result of prolonged
storage. According to Tomadoni et al. (2016), the total bacterial count rose with time. He also
noted that after 10 days of storage, strawberry juice had a total bacterial count of 7.54 (logie
cfu/ml). In the work of (Abid et al., 2013) who used sonication of apple juice, the same rising
trend for microbial analyses was seen.
In a separate investigation (Otero et al., 2012), it was found that the mean initial populations
of all aerobic mesophiles in raw strawberry juice were 2.76 logio cfu/ml. Microbial growth
was noticeable in the control juices after 15 days of storage at 20 °C, with both total aerobic
plate counts rising by more than 3 logio units.The samples deteriorated, and during their
storage, they produced gas and had odd flavors and odors.
Interesting findings on the influence of various treatments on the general attributes of freshly
produced, hand-pressed strawberry juice were presented by Bhat and Stamminger (2014). In
addition to an overall reduction in bioactive chemicals, UV treatments also resulted in a
reduction in microbial burden, according to the results.
4.3.1a ANOVA Table for total plate count (TPC):
Treatments 4 105.623 26.4058 66014.55**
Storage 2 0.180 0.0900 225.05**
Error 30 0.012 0.0004
Total 44 105.931
Table 4.3.1b Means for Total Plate Count (TPC) of jamun and falsa fruit
leather:
Storage
Treatments
T1 3.74±0.02l 3.71±0.02l 3.67±0.02m
T2 7.69±0.02d 7.66±0.02d 7.61±0.02e
T3 8.29±0.02a 7.99±0.02b 7.92±0.02c
T4 6.97±0.02f 6.92±0.02g 6.88±0.02h
T5 6.67±0.02i 6.57±0.02j 6.52±0.02k

T1=Jamun pulp 100%
T2=Falsa pulp 100%
4.4 Minerals Analysis:
4.4.1 Iron (Fe) and calcium (Ca):
The product's mineral content was found to have slightly decreased. Iron and calcium were
the two main minerals found in the jamun and falsa fruit leather.
The creation of bones, teeth, soft tissues, hemoglobin, muscle, and nerve cells is a critical
physiological process that is aided by many minerals, each of which has unique health
advantages.
A protein found in red blood cells called hemoglobin is responsible for delivering the body
with oxygen. Iron is said to be the most important mineral for normal bodily function because
it is the main component of this complex.
Additionally, it supports the immunological system. Nowadays, iron enrichment is carried out
to lessen the occurrence of anemia sickness. Dates contain roughly 2.6 milligrams of iron per
100g. its addition to the leather rises the nutritional value of dates. (Nasir et al., 2015).
The F value indicated that whereas storage had a considerable impact on Iron value,
treatments had a non-significant impact. Their encounter has no discernible impact. While the
median table 4.4.1a.revealed that the Iron value decreased gradually from day 0 to day 60
From day zero to the final day, the T1 iron value decline from 4.24 plus/minus 0.02 to 3.99
plus/minus 0.02, and T2 overall iron value decreased from 4.52 plus/minus 0.02 to 4.42
plus/minus 0.02 from the beginning to the day of termination. Similar to T3 iron value, which
was 5 plus or minus 0.02 and dropped to a level of 4.85 plus or minus 0.02, T 4 Fe value was
5.97 plus or minus 0.02 at day zero and decreased to 5.88 plus or minus 0.02 from day 0 to 60
day. and similar to the other treatments the T5 value was 6.75±0.02 at 0 day which decreased
to 6.56±0.02 at the termination day means 60 days of storage.
4.4.1a ANOVA Table of Fe:

Treatments 4 40.2088 10.0522 4370.52**
Storage 2 0.1892 0.0946 41.14**
Error 30 0.0690 0.0023
Total 44 40.5098
Table 4.4.1b Means for Fe of jamun and falsa fruit leather:
Storage
Treatments
T1 4.24±0.02i 4.03±0.02j 3.99±0.02j
T2 4.52±0.02g 4.46±0.02gh 4.44±0.02h
T3 5±0.02e 4.89±0.02f 4.85±0.02f
T4 5.97±0.02c 5.95±0.02cd 5.88±0.02d
T5 6.75±0.02a 6.62±0.02b 6.59±0.02b
T1=Jamun pulp 100%
T2=Falsa pulp 100%

Calcium Ca:
Strong bones need calcium to develop and remain strong. Calcium is necessary for the
healthy operation of the heart, skeletal muscles, and neurons. Similar findings of an
escalating trend in the mineral composition of the product by date fruit addition were also
reported by Tammam et al. (2013). He made yogurt and noticed that adding more date syrup
significantly increased the ingredient's iron content.
The F value indicated that whereas storage had a considerable impact on Calcium value,
median table 4.4.1c revealed that the Calcium value decreased gradually from day 0 to day 60
From day zero to the final day, the T1 Ca value declined from 16.09 plus/minus 0.02 to 15.77
plus/minus 0.02, and T2 overall Ca value decreased from 16.55 plus/minus 0.02 to 16.05
plus/minus 0.02 from the beginning to the day of termination. Similar to T3 Ca value, which
was 16.51 plus or minus 0.02 and dropped to a level of 15.87 plus or minus 0.02, T 4 Fe value
was 16.48 plus or minus 0.02 at day zero and decreased to 15.79 plus or minus 0.02 from day
0 to 60 day. and similar to the other treatments the T 5 value was 16.31±0.02 at 0 day which
decreased to 15.81±0.02 at the termination day means 60 days of storage.
Another researcher, Khalil and Blassy (2011), who was aiming to improve the mineral
chemical composition of milk-based products, said that adding date pulp boosted the
product's sodium, zinc, potassium, and calcium contents in addition to its iron content.
4.4.1c ANOVA Table for Ca value:
Treatments 4 0.22588 0.056470 141.18**
Storage 2 0.96772 0.483860 1209.65**
Error 30 0.01200 0.000400
Total 44 3.02188
Table 4.4.1.d Means for Ca of jamun and falsa fruit leather:
Storage
Treatments
Day 0 Day 30 Day 60
T1 16.09±0.02de 16.03±0.02f 15.77±0.02i
T2 16.55±0.02f 16.45±0.02h 16.05±0.02a
T3 16.51±0.02b 16.12±0.02d 15.87±0.02g
T4 16.48±0.02b 16.05±0.02f 15.87±0.02hi
T5 16.34±0.02c 16.06±0.02ef 15.81±0.02h
T1=Jamun pulp 100%
T2=Falsa pulp 100%
4.5 Ascorbic Acid

There are several fruits and vegetables that contain ascorbic acid. Fruit's vitamin C changes
after being processed or stored in different ways. In an environment consisting of alkali, light,
heat and enzymes catalyzed by numerous metals, particularly Cu and Ag, vitamin C is
rapidly oxidized. Vitamin C is a water-soluble acidic molecule with strong reducing
properties. According to Kadam et al. (2012), increasing AA consumption helps address a
number of human health issues, such as lowering blood pressure as well as eliminating dental
issues, eye problems, and hyperglycemia. Analysis of variance relating to the vitamin C
content of Jamun and Falsa blend leather revealed a highly significant effect of treatments on
vitamin C content Table 4.10a. As shown in Table 4.10the b, vitamin C content was observed
decreasing trend from 0 day to 60 days. The value of T1 at 0 day was 7.15±0.02 which was
found to decline to 6.92±0.02 60 days. Similarly, T2 the value decrease from 7.1±0.02 to
6.89±0.02, the ascorbic acid value of T3 also reduce from 7.15±0.02 to 6.89±0.02,T4 value of
vitamin C decline from 7.16±0.02 to 6.89±0.02.And the last treatment which is T5 value
decrease from 7.17±0.02 to 6.89±0.02 from 0 day to 60 day.
In a comparable manner Mahawar et al. (2018) discovered that ascorbic acid concentration
climbed with a higher percentage of the only pulp from 25% to 55% in pulp ratio, which was
attributed due to the inherited tendency for ascorbic acid to grow with an improvement of the
fruit's chemical makeup.
Accordingly, drying time and temperature have a big effect on ascorbic acid (Fulchand et al.,
2015 looked at the effect of different temperature settings on vitamin C retention).The newly
made apple papaya puree had a vitamin C level of 33.35 mg/100 g, whereas the leathers that
had been dehydrated at temperatures that were higher had much less of it.
Because it is the most vulnerable of all the nutrients to degradation by various factors,
vitamin C is frequently used as an indication of quality to determine whether a product meets
the demands of customers.
Due to the high sensitivity of ascorbic acid, there are losses caused by the hydrolysis of the
2,3-diketogluconic acid, which then polymerizes and transforms into metabolites that have no
nutritional value. Further quality loss occurs as the consequence of ascorbic acid's oxidation
to dehydroascorbic acid, which causes further degradation. (Shakoor et al., 2015).
Table 4.5.a ANOVA Table for Ascorbic Acid (vit. C):

Total 44 0.509924
Treatments 4 0.005636 0.001409 3.39*
Storage 2 0.482791 0.241396 580.90**
Error 30 0.012467 0.000416

Table 4.5.b Means for ascorbic acid of jamun and falsa fruit leather:
Storage
Treatments
Day0 Day 30 Day 60
T1 7.15±0.02a 7.05±0.02d 6.92±0.02e
T2 7.1±0.02b 7.06±0.02cd 6.89±0.02e
T3 7.15±0.02a 7.05±0.02d 6.89±0.02e
T4 7.16±0.02a 7.06±0.02cd 6.89±0.02e
T5 7.17±0.02a 7.09±0.02bc 6.89±0.02e
T1=Jamun pulp 100%
T2=Falsa pulp 100%
4.6. Sensory Color:
Table 4.6.1a. and Table 4.6.1b. provide an analysis of variance for the impact of different
treatments and days as well as their interactions on the moisture content of Jamun and
falsa fruit leather.
According to the F value in table no. 4.6.1b, storage, treatments, and their interactions had no
discernible impact on color value. In contrast to the mean table, which showed a progressive
decline in color value from day 0 to day 60, The color value of T 1 fell from 7.92±0.02 to
7.84±0.02 from the day of final to day zero, when it was 7.92 plus or minus 0.02. The color
value of T2 was 7.89±0.02 at day zero. Similar to T2, whose color value decreased from 7.89
plus/minus 0.2 to 7.79 plus/minus 0.2 from day 0 to 60 day, the T 3 color value decreased
from 7.97±0.02 to 7.72 plus/minus 0.2. Following other treatments, the color value of T 4
7.91±0.02 to 7.83±0.02
And the last treatment T5 color value also decreases from 7.86 plus/minus 0.2 to 7.71
plus/minus 0.2 from 0 day to 60 day.
Similar findings of color qualities in fruit bars were published by Zahra et al. (2020), who
found that the color score steadily diminishes throughout the course of storage. The color
score was 6.59 at 0 days and dropped to 5.86 after 60 days of storage. When a product is held
at room temperature, enzymatic oxidative browning causes a color change that is decreasing
in trend. Variations in the components and their storage circumstances also had a big impact.
These outcomes agreed with the findings of this investigation.
In the study, Khan et al. (2017) analyzed the characteristics of strawberry leather's color. It
was determined that the first day of storage, when the color score was greater, had a mean
value of 8.19; however, as the storage duration advanced to a period of ninety days, the color
score decreased to a mean value of 5.12.
The deterioration of pigments that may have occurred while storage at normal temperatures
may be the cause of color degradation. The Maillard reaction that occurs when fruit puree
gets dried at a high temperature has been suggested as the reason why the decline of the
colour score is frequently connected with storage time (Shakoor et al., 2015). Later,
Mahnoori et al. (2020) created fruit leather infused with beetroot and litchi and examined 90
days' worth of sensory colour analysis scores. They observed a decline in the colour score of
leather at the conclusion of the trial, from 7.68 to 7.32 at 0 to ninety days respectively.
According to Momchilova et al. (2016), who investigated the sensory characteristics and
smoothness of plum fruit leather, the colour score of the plum leather ranged from 7.6 to 8.
These results are in agreement with the current study.
In their 2015 study on the impact of drying temperature, Fulchand et al. conducted a sensory
evaluation of papaya-apple fruit leather. The sensory qualities of fruit leather are influenced
by the apple pulp. The papaya-apple fruit leather's colour score ranged from 7.49 to 8.51 on
the sensory evaluation. Similar results to those of the current investigation were shown by the
declining trend.
4.6.1a ANOVA Table of color:
Treatments 4 0.056320 0.014080 35.20**

Storage 2 0.005320 0.002660 6.65**
Error 30 0.012000 0.000400
Total 44 0.238120
significant
4.6.1b: Mean Table for Color of jamun and falsa fruit leather
Storage
Treatments
Day 0 Day 30 Day 60
T1 7.92±0.02b 7.89±0.02bc 7.84±0.02def
T2 7.89±0.02fg 7.81±0.02fg 7.79±0.02g
T3 7.97±0.02a 7.79±0.02h 7.72±0.02g
T4 7.91±0.02b 7.87±0.02cd 7.83±0.02ef
T5 7.86±0.02cde 7.78±0.02g 7.71±0.02h
T1=Jamun pulp 100%
T2=Falsa pulp 100%
4.7 Flavor:
Table No. 4.7a and Table No. 4.7b both display the results of the analysis of variance for the
impact of different treatments and days, as well as how they interacted with one another, on
the moisture content of Jamun and Falsa fruit leather.
According to the F value of table no. 4.7a, storage and treatment had a substantial impact on
flavor value. Their encounter has no discernible impact. However, the median table 4.7.b
revealed that the flavor value decreased gradually from day 0 to day 60.
At day zero, T1 flavor value was 7.92 plus or minus 0.02 by day zero, it had dropped to 7.84
plus or minus 0.24, and T2 flavor value had rised from 7.79 plus or minus 0.02 to 7.81 plus or
minus 0.02 on the day of discontinuation. Similar to T3 flavor value, which increased to a
level of 7.79 plus or minus 0.02 to 7.97 plus minus 0.02 T4 flavor value, which was 7.91 plus
minus 0.02, declined to 7.83plus minus 0.02and similar treatment T 5 favor value dropped
from7.86±0.02 to 7.71±0.02 from day 0 to 60 day.
A study on the formation of guava leather employing several varieties was carried out by
Basha et al. in 2018. During a 90-day storage period, the reseal flavor ratings of leather
decreased from 8.86 to 7.24 throughout this time. archer assessed the guava leather's
organoleptic substances characteristics.
Similar findings of flavor qualities in fruit bars were published by Zahra et al. (2020), who
found that the flavor score steadily diminishes throughout the course of storage. The flavor
rating was 6.78 at day 0 and dropped to 6.37 at day 60 (of storage).
When a product is kept at the ambient temperature, catalytic oxidative browning causes a
change in color that is decreasing in trend. Variations in physicochemical changes and
storage conditions also had a substantial impact. These outcomes were consistent with the
research.
Fulchand et al. (2015) investigated the impact of drying temperature while conducting
sensory testing on papaya-apple fruit leather. Fruit leather's sensory characteristics are
influenced by the apple pulp. Evaluation of the papaya-apple fruit's flavor and sensory scores
4.7a ANOVA Table for flavor :
Treatments 4 0.056320 0.014080 35.20**
Storage 2 0.005320 0.002660 6.65**
Error 30 0.012000 0.000400
Total 44 0.238120
significant
Table 4.7b Means for Flavor of jamun and falsa fruit leather:
Storage
Treatments
Day 0 Day 30 Day 60
T1 7.92±0.02b 7.89±0.02bc 7.84±0.02de
T2 7.79±0.02g 7.89±0.02bc 7.81±0.02fg
T3 7.79±0.02g 7.72±0.02h 7.97±0.02f

T4 7.91±0.02b 7.87±0.02cd 7.83±0.02ef
T5 7.86±0.02cde 7.78±0.02g 7.71±0.02h
T1=Jamun pulp 100%
T2=Falsa pulp 100%
4.8 Taste:
Table No. 4.8a and Table No. 4.8a present an analysis of variance for the influence of
different treatments and days as well as their effect on storage of Jamun and falsa fruit
leather.
The F value indicated that whereas storage had a considerable impact on taste value,
treatments had a non-significant impact. Additionally, their interaction has no discernible
impact. However, the average table 4.28 revealed a progressive decline in the taste value
from day 0 to y * 60 deg. At day zero, T 1 taste value was 3.74 plus or minus 0.02; by day
zero, it had dropped to 3.67 plus or minus 0.02, while T 2 taste value had dropped from 7.69
plus or minus 0.02 to 7.63±0.28 on the day of termination. Similar to how T3 taste value,
which was 7.61 plus or minus 0.02, declined to a level of 7.29 plus or minus 0.02, T 4 taste
value, which was 7.99 plus or minus 0.02, dropped to 7.87 plus or minus 0.02 from day 0 to
day 60.T5 the value decline from 6.97 plus minus 0.02 to 6.88 plus minus from 0 day to 60
day.
Khan et al. (2017) created strawberry leather with honey and sugar and tested its sensory
properties over the course of 90 days, 15 days apart. They noted that the strawberry leather's
flavor gradually diminished over the course of storage, with a tasting value of
8.56 percentage points at day 0 (m) and 6.02 at day 90 (th).L itchi and beetroot pulp were
combined to make a fruit leather that was kept for 90 days.
According to the sensory study of the relevant leather undertaken by the person conducting
the study, the mean taste assessment decreased from 7.75 at day zero to 7.20 at day 90
(Mahnoori et al.,2020).
Papaya fruit leather was the subject of a study conducted by Kumar et al. (2008). It said that a
rise in the amount of sugar was to blame for a decrease in its overall flavor rating. When
papaya fruit leather was made utilizing a 58:42 ratio of papaya and guava pulp, the sensory
score was generated.
Fulchand et al. (2015) investigated how the degree of drying affected the sensory evaluation
of papaya-apple fruit leather.The sensory qualities of fruit leather are influenced by the apple
pulp.
When the sensory evaluation results were tallied, the papaya-apple fruit leather's flavour
rating ranged from 7.67 to 9.01. Similar results to those of the current investigation were
shown by the decreasing trend.
4.8a ANOVA Table for Taste:
Treatments 4 105.880 26.4700 66175.05**
Storage 2 6.944 3.4719 8679.65**
Error 30 0.012 0.0004
Total 44 139.689
Table 4.8b Means for Taste of jamun and falsa fruit leather:
Storage
Treatments
Day 0 Day 30 Day 60
T1 3.45±0.02g 3.39±0.02g 3.32±0.02g
T2 7.69±0.02g 7.66±0.02bcd 7.63±0.02de
T3 8.25±0.02ab 7.68±0.02cd 7.56±0.02bcd
T4 8.33±0.02a 8.15±0.02abc 8.08±0.02abcd
T5 7.15±0.02e 6.62±0.02f 6.45±0.02f
T1=Jamun pulp 100%
T2=Falsa pulp 100%
4.9 Texture:
Table 4.9a shows the analysis of variance for the impact of different treatments and days, as
well as their impact on storage Jamun and falsa fruit leather, and Table 4.9b compares the
means.
The F value indicated that while storage had a large impact on texture, treatments had a non-
significant impact on texture value. Their encounter has no discernible impact. However, the
median table 4.9b revealed that the texture value decreased gradually from day 0 to day 60.
Texture value of T1 was 4.67+0.02 at day zero and reduced to 4.54 plus/minus 0.02 from
initial to the day of termination. The texture value of T 2 was 7.36 plus/minus 0.02 and
decreased to 7.19 plus/minus 0.02. Similar to T3, whose texture value was 7.35 plus or minus
0.02 but declined to a level of 7.17 plus or minus 0.02 from day 0 to day 60, where T 4 was
7.29 plus or minus 0.02 but reduced to 7.15 plus or minus 0.02.and last treatment T 5 texture
value at 0 day was 6.66±0.02 and it was reduced to 6.45±0.02 final 60 day.
When assessed to the statistical findings for strawberry leather, it was discovered that the
results of texture were highly significant. On the first day of the storage period, 8.31 was the
mean value with the highest percentage of decline.
Additionally, the texture trait declined during the course of the storage period, reaching a
mean value of 6.01 at 90 days (Khan et al. 2017). Later, Mahnoori et al. (2020) created fruit
leather made of beetroot and litchi and evaluated sensory scores of textures over a 90-day
period. At the conclusion of the trial, they observed a decline in the leather texture score,
from 7.71 to 7.17 at the 0th to 90th day, correspondingly.
Another study on papaya fruit leather manufactured from two types was carried out by Addai
et al. (2017). They discovered that the addition of pectin and lower moisture content caused
the mean value of fruit leather texture, which was 489.87, to drop to 481.69. Parameters for
drying also have an impact on papaya leather's textural value. These results show a
diminishing tendency that is similar to the current studies.
Similar findings of texture qualities in fruit bars showed that the texture index steadily
declines throughout the course of storage, according to Zahra et al. (2020). The texture value
started off at 7.87 at * day 0 and fell to 6.67 on day 60 of storage. This study's findings and
these outcomes agreed.
4.9a ANOVA Table for texture:
Treatment 4 47.4165 11.8541 29635.30**
Storage 2 0.2067 0.1033 258.35**
Treatment*Storage 8 0.0087 0.0011 2.73*
Error 30 0.0120 0.0004
Total 44 47.6439
Table 4.9b Means for Texture of jamun and falsa fruit leather:
Storage
Treatments
Day 0 Day 30 Day 60
T1 4.67±0.02i 4.59±0.02j 4.54±0.02k
T2 7.36±0.02a 7.26±0.02bc 7.19±0.02d
T3 7.35±0.02a 7.25±0.02c 7.17±0.02de
T4 7.29±0.02b 7.23±0.02c 7.15±0.02e
T5 6.66±0.02f 6.58±0.02g 6.45±0.02g
T1=Jamun pulp 100%
T2=Falsa pulp 100%
4.10 Overallacceptibility:
Table 4.10a and Table 4.10b illustrate the analysis of variance for the impact of different
treatments, days, and combinations of them on the moisture content of Jamun and falsa fruit
leather.
The F value indicated that whereas storage had a considerable impact on overall acceptance,
median table 4.10b revealed that the overall acceptability value decreased gradually from day
0 to day 60 From day zero to day zero, T 1 overall acceptability value declined from 5.92
plus/minus 0.02 to 5.64 plus/minus 0.02, and T2 overall acceptability value decreased from
7.68 plus/minus 0.02 to 7.57 plus/minus 0.02 from the beginning to the day of termination.
Similar to T3 overall acceptability value, which was 7.54 plus or minus 0.02 and declined to a
level of 7.45 plus or minus 0.02, T4 overall acceptability value was 8.50 plus or minus 0.02 at
day zero and decreased to 8.45 plus or minus 0.02 from day 0 to 60 day. and similar to the
other treatments the T5 value was 7.43±0.02 at 0 day which decreased to 7.36±0.02 at the
termination day means 60 days of storage.
Khan et al. (2017) made strawberry leather with honey and sugar and tested its sensory
properties over a period of 90 days, every 15 days. They discovered that the strawberry
leather's flavor gradually deteriorated throughout the course of storage; for example, the
strawberry leather's flavor at day 0 was 8.41, and at day 90 was 77.56.
Kumar et al. (2008) conducted a study on papaya fruit leather. which said that the overall
taste rating had decreased as a result of the rise in sugar content. The creation of papaya fruit
leather employing a 55:45 mix of papaya and guava pulp improved the overall acceptance
score.
In their 2015 study on the impact of evaporation temperature, Fulchand et al. conducted a
sensory evaluation of papaya-apple fruit leather. The sensory qualities of fruit leather are
influenced by apple pulp. The papaya-apple fruit leather was found to be generally
acceptable, scoring between 7.7 and 8.04 on the sensory evaluation. Similar results to those
of the current investigation were shown by the decreasing trend.
4.10a ANOVA Table for Overallacceptibility:
Treatment 4 37.3312 9.33280 23332.00**

Storage 2 2.1446 1.07232 2680.80**
Error 30 0.0120 0.00040
Total 44 47.8050
Table 4.10b Means for the Overallacceptibility of jamun and falsa fruit
leather:
Storage
Treatments
Day 0 Day 30 Day 60
T1 5.92±0.02i 5.79±0.02j 5.64±0.02k
T2 7.68±0.02l 7.64±0.02d 7.57±0.02e
T3 7.54±0.02e 7.50±0.02f 7.45±0.02g
T4 8.50±0.02b 8.48±0.02bc 8.45±0.02c

T5 7.43±0.02g 7.40±0.02g 7.36±0.02h
T1=Jamun pulp 100%
T2=Falsa pulp 100%

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Chapter 4

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CHAPTER 4

Table 4.1.1.a ANOA Table for pH:

Treatment 4 0.23194 0.057986 37.01**

Storage 2 0.65829 0.329147 210.09**

Treatment*Storage 8 0.14628 0.018286 11.67**

Error 30 0.04700 0.001567

Table 4.1.1.b Means for pH of jamun and falsa fruit leather

T1 3.50±0.02a 3.41±0.02bc 3.26±0.02f

T2 3.45±0.03ab 3.34±0.03de 3.23±0.02f

T3 3.38±0.03cd 3.23±0.02f 3.16±0.04g

T4 3.41±0.025bc 3.28±0.035ef 2.87±0.03h

T5 3.35±0.025cd 3.27±0.10f 3.12±0.03g

T2=Falsa pulp 100%

T3=Jamun pulp 50% + Falsa pulp 50%

T4=Jamun pulp 75% + Falsa pulp 25%

T5=Jamun pulp 25% + Falsa pulp 75%

4.2.1 a. ANOVA Table for Acidity:

Treatment 4 0.007920 0.001980 4.95**

Storage 2 0.094120 0.047060 117.65**

Treatment*Storage 8 0.016080 0.002010 5.02**

Error 30 0.012000 0.000400

NS=Non-significant *=Significant **=Highly

T2 0.50±0.02ef 0.56±0.02cd 0.60±0.02ab

T3 0.48±0.02f 0.59±0.02bc 0.62±0.02ab

T4 0.49±0.02f 0.51±0.02ef 0.63±0.02a

T1=Jamun pulp 100%

T2=Falsa pulp 100%

T3=Jamun pulp 50% + Falsa pulp 50%

T4=Jamun pulp 75% + Falsa pulp 25%

T5=Jamun pulp 25% + Falsa pulp 75%

4.1.3a ANOVA Table color L* value:

Treatment 4 0.006920 0.001730 4.32**

Storage 2 0.266080 0.133040 332.60**

Treatment*Storage 8 0.032320 0.004040 10.10**

Error 30 0.012000 0.000400

T1 17.97±0.02c 17.91±0.02de 17.85±0.02g

T2 18.06±0.02a 17.89±0.02ef 17.83±0.02h

T3 18.02±0.02b 17.93±0.02d 17.85±0.02g

T4 18.01±0.02b 17.92±0.02de 17.86±0.02fg

T1=Jamun pulp 100%

T2=Falsa pulp 100%

T3=Jamun pulp 50% + Falsa pulp 50%

T4=Jamun pulp 75% + Falsa pulp 25%

T5=Jamun pulp 25% + Falsa pulp 75%

4.1.3b ANOVA Table for color b*

Treatments 4 0.013880 0.003470 8.67**

Storage 2 0.048640 0.024320 60.80**

Treatments*Storage 8 0.007960 0.000995 2.49*

Error 30 0.012000 0.000400

T1 -1.43±0.02ef -1.41±0.02fg -1.37±0.02d

T2 -1.48±0.02gh -1.44±0.02h -1.41±0.02def

T3 -1.48±0.02gh -1.43±0.02ef -1.37±0.02d

T4 -1.31±0.02c -1.25±0.02b -1.19±0.02a

T5 -1.45±0.02fg -1.41±0.02ef -1.39±0.02de

T1=Jamun pulp 100%

T2=Falsa pulp 100%

T3=Jamun pulp 50% + Falsa pulp 50%

T4=Jamun pulp 75% + Falsa pulp 25%

T5=Jamun pulp 25% + Falsa pulp 75%

4.1.3d ANOVA Table for a* value:

Treatments 4 0.2693 0.067330 9.22*

Storage 2 1.9304 0.965207 132.14**

Treatments*Storage 8 0.1205 0.015057 2.06*

TreatmentsStorage 8 0.007960 0.000995 2.49

TreatmentsStorage 8 0.1205 0.015057 2.06