IN-HOUSE PROJECT

DEVELOPMENT OF PRODUCT AND PROCESS OF BANANA-PINEAPPLE

LEATHER
PROJECT TEAM - Verma, Dhwani1; Singh, Suvrat kumar2; Shukla, Ram Nath4;
Mishra, Atul Anand4 and Immanuel, Genitha3
1. Student, 2. Professor, 3. Associate Professor, 4. Assistant Professor
Department of Food Process Engineering
Vaugh Institute of Agricultural Engineering and Technology
Sam Higginbottom University of Agriculture, Technology and Sciences
PRAYAGRAJ, U.P.-211007

ABSTRACT
Fruit leathers are dehydrated fruit products which are eaten as snack or dessert. They are
flexible sheets that have a concentrated fruit flavour and nutritional aspects. Most fruit
leathers are prepared by mixing fruit puree and other additives like sugar, pectin, acid,
glucose syrup, colour, and potassium meta-bisulphite and then dehydrating them under
specific conditions. Banana and pineapple are the one of the most loving flavours by the
tropical population and leather is something which that every age group can enjoy. This study
will undertake to develop the product and process parameter of banana-pineapple leather.
Banana and pineapple pulp is going to be mix in 5 different proportions as per treatments at 3
different temperature i.e., 50℃, 60℃ and 70℃ in Vacuum Dryer at 0.03-0.06 atm pressure.
Blend of both pulp will be in 5 different ratios 20:80; 40:60; 50:50; 60:40; and 80:20. Each
sample will be evaluated by sensory evaluation and best suited will go for further chemical
testing followed by shelf life study upto 84days. This work has reviewed published papers on
fruit leathers in order to summarize useful information about fruit leathers on methods of
preparation, effects of drying condition, and effects of packaging and storage, which will be
useful to many in the food industry and consumers who are health-conscious.
TABLE OF CONTENT
S. NO. TOPIC PAGE NO.

1 INTRODUCTION 3-4

2 REVIEW OF LITRATURE 5

3 METHODOLOGY/PLANNING OF WORK 6-7

4 OBSERVATIONS AND RESULT 8-12

5. PACKAGING MATERIAL 12

6. TIMELINE OF WORK 13

7. EXPENDITURE 14

8. POTENTIAL OUTCOME OF THE PROJECT 15

9. REFERENCES 16
1. INTRODUCTION
Banana (Musa paradisiaca L.) is one of the most important tropical fruit crops of the world as
well as India which belongs to family Musaceae. It stands first in production (29780 thousand
MT annually) and second in area (830.5 thousand hectares) among the fruit crops grown in
India (Anonymous, 2011). The composition of banana fruit per 100 g of edible portion
contains 75% water, 85 Kcal/mg energy, 1.1% protein, 0.2% fat and 12.6% carbohydrate.
The mineral contents are calcium 8 mg, phosphorus 26 mg, iron 0.7 mg and magnesium 33
mg. Moreover, the vitamin contents are vitamin A 190 IU, thiamine 0.05 mg, nicotinic acid
0.7 mg and ascorbic acid 10 mg (Chundawat and Sen, 2002). Banana is available throughout
the year in the growing areas, but its short shelf-life necessitates its conversion into various
value-added products viz., banana puree, powder, wafers, flour, wine, figs, jam, canned
slices, dehydrated banana slices, flakes, vinegar, ketchup, chutneys, pickles, beverages and
fruit bar, etc. It is observed that instead of sole fruit products, the blended products with
single as well as two or more fruits have more preferred by consumers. The innovative value
added blended products are definitely increasing the qualitative, sensory and nutritional
value.
The pineapple (Ananas comosus L. Merr.) is also one of the commercial fruit crops of
tropical world, available throughout the year as well. India produced about 1415 thousand
MT of pineapple fruits (8% of total world production) from 89-thousand-hectare area
(Anonymous, 2011). Pineapple fruits have characteristic pleasant flavour, distinct aroma,
attractive golden yellow colour, exquisite sugar acid blend taste and absence of seeds, which
qualifies it as one of the choicest fruit throughout the world. Looking to the composition, the
pineapple fruit contents (per 100g of edible portion) are water 85.4%, energy 52 Kcal/mg,
protein 0.4%, fat 0.2% and carbohydrate 13.7%. The mineral contents are calcium 18 mg,
phosphorus 8 mg, iron 0.5 mg and the vitamins contents are vitamin B 15 IU, thiamine 0.08
mg, riboflavin 0.04 mg, nicotinic acid 0.2 mg and ascorbic acid 61 mg (Chundawat and Sen,
2002). Pineapple fruits are mainly consumed as fresh or canned slices. Fruits are also
processed into products such as juice, syrup, jam, jelly, squash, RTS beverages and
dehydrated slices (Man et al., 2007). Pineapple slices and pineapple juice has a major share
among the different forms of processing (Shrinivasan et al., 1977).
In Gujarat, Grand Naine is commercial cultivar of banana which gives higher quality
production. Recently, people are utilizing leather as a snack item. Considering the nutritional
as well as organoleptic value of banana, it is decided to blend with pineapple with
comparative study of sole banana and pineapple leather during storage. Keeping these in
view, a study was conducted to observe the changes in chemical and organoleptic parameters,
standardize proportion and shelf life of banana-pineapple blended jam during storage.
We all know that fruit is one of the best on-the-go snacks you can ask for. Apples, bananas,
pears – so easy to grab and stash in a purse or lunch box for later. But Combining the classic
tastes of pineapple and banana, this refreshing fruit mix can be enjoyed in the car or
anywhere you’re on the go.
Fruit leather is fruit pulp and juice dried in the form of sheets with some sugar and probably
preservatives added to it. It is like pickling, in the sense that it is useful in preserving seasonal
fruits for other times of the year. Fruit leather is fruit pulp that is spread into a thin layer and
allowed to dehydrate. Not all fruits are amenable to this treatment as they spoil before they
dry sufficiently. Sometimes, anti-oxidizing chemicals are added to the pulp to retain colour
and nutritional value. Sugar may or may not be added to the pulp. When it is added, it works
as a preservative.
This super simple 2 fruit Pineapple Banana leather, filled with a tropical punch of
flavour, is perfect for munching at any time, any place. Banana and pineapple leather is a
confectionary and mouth refreshing product that will tickle your taste buds.
Favourite thing about leather processing is how quick it is. Once you’re done chopping,
everything else only takes a few quick minutes – except for the drying out in the oven, but
you don’t really have to do anything during that time. So, read a book, do some yoga, cook
another meal – your fruit leather will be ready in a few hours.
Banana and pineapple are the one of the most loving flavours by the tropical population and
leather is something which that every age group can enjoy. But the question arises, does it
affect the sensory and organoleptical properties if some fillers, additives and preservatives are
added in order to make it cheap and shelf stable for longer time?
Addition of rice flour or modified starch works as a filler in the fruit pulp as it cuts down the
cost of actual pulp and on other hand it will not contribute any taste to the leather, hence the
actual taste of banana-pineapple leather will be retained.

1.1 JUSTIFICATION
This is to justify that the current leather product has: -
▪ Lack of availability
▪ Not cost effective
▪ Do not meet proper physical parameter of leather.
▪ Contains artificial flavour

1.2 OBJECTIVE
1. To conduct market survey and setting benchmark.
2. To develop a product (banana and pineapple leather) with enhanced organoleptic
properties.
3. To standardise the process parameter.
4. To determine techno commercial value of the product.
5. To study storage life.
6. Extension of training manual and technology transfer.
2. REVIEW OF LITERATURE
• Physicochemical characteristics and sensory optimisation of pineapple leather snack
as affected by glucose syrup and pectin concentrations. (Chanchira Phimpharian
Anuvat Jangchud Kamolwan Jangchud Nantawan Therdthai Witoon
Prinyawiwatkul Hong Kyoon No )( First published: 08 March 2011)

• Quality Evaluation and Storage Study of Banana - Pineapple Blended Jam

N.V. Patel, A.G. Naik and Ashok K. Senapati*. (Department of Post-Harvest

Technology, ASPEE College of Horticulture and Forestry, Navsari Agricultural
University, Navsari, Gujarat- 396450, India.)

▪ Kumar et al. (2010) prepared blended guava-papaya leathers which were made by
mixing the pulps of guava and papaya in different ratios of 80: 20, 60: 40, 40: 60, and
20: 80.

▪ Gawale (2014) prepared pineapple-papaya blended leather in seven different

proportions i.e. 50:50, 60:40, 70:30, 80:20 and 90:10 100:0 and 0:100 used for the
preparation of leather.

▪ Kumar, Devendra (2019) worked on Development and quality evaluation on sugar

and jaggery based papaya leather.

▪ Fruits for the future in Asia, N. Haq and A. Hughes, 2002.

 2. METHODOLOGY/ PLANNING OF WORK:

3.1 Material
▪ 3.1.1 Pineapple & Banana pulp
▪ 3.1.2 Vacuum Dryer
▪ 3.1.3 Weighing balance
▪ 3.1.4 Miscellaneous

3.2 Method and preparation

3.3 PLAN OF WORK

Sr. no. Particulars Levels Description

1. Sample 5 T1, T2, T3, T4, T5

2. Processing: Variables: 5*3=15

Level 3 (temperature*time*pressure)
1. Vacuum Drying
50ºC 5*3=15
(temperature*time*pressure)
60ºC
5*3=15
70ºC (temperature*time*pressure)

3. Sensory Analysis (Choose from 15

1 to 9)

4. Chemical Analysis 5 1. Moisture content (%)

(final product) 2. Optical density (unit)
3. Titrable acidity (%)
4. Total sugar (%)
5. Total solid (%)
4. OBSERVATION AND RESULT

Table 4.1: Blended ratio of banana and pineapple

TREATMENTS BLENDING RATIO (BANANA:

PINEAPPLE)

T1 20:80

T2 40:60

T3 50:50

T4 60:40

T5 80:20
 Table 4.2: Sensory evaluation of banana-pineapple leather
on basis of 9-point hedonic scale

TREATMENT TEMPERAT COLOR APPEARAN TEXTUR FLAVOUR OVERALL

S URE CE E
ACCEPTAB
ILITY

T1

T2

T3

T4

T5
 Table 4.3: Changes in sensory score for overall acceptability for
banana-pineapple leather within 90days of storage
Treatments Storage period (days)
(banana: pineapple)

0 30 60 90 Mean

T1

T2

T3

T4

T5
Fig 4.1: Moisture determination of banana-pineapple
leather at 50℃

Fig 4.2: Moisture determination of banana-pineapple

leather at 60℃
Fig 4.3: Moisture determination of banana-pineapple
leather at 70℃

5. PACKAGING MATERIAL
 Poly propylene
1) HDPE
2) LDPE
 Aluminium foil
 6. TIMELINE

6.1 RAW MATERIAL

EXPERIMENTAL STARTING DATE ENDING DATE NO. OF
PLAN DAYS

Procurement of Raw 15 JAN 2019 5 FEB 2019 20

Material

6.2. PRODUCT TRIALS

EXPERIMENTAL STARTING DATE ENDING DATE NO. OF DAYS
PLAN

TRIAL 1 06 FEB 2019 08 FEB 2019 3

TRIAL 2 11 FEB 2019 13 FEB 2019 3

TRIAL 3 15 FEB 2019 18 FEB 2019 4

TRIAL 4 21 FEB 2019 23 FEB 2019 3

TRIAL 5 25 FEB 2019 27 FEB 2019 3

6.3. SENSORY EVALUATION

EXPERIMENTAL STARTING DATE ENDING DATE NO. OF DAYS
PLAN

S1 08 FEB 2019 08 FEB 2019 1

S2 14 FEB 2019 14 FEB 2019 1

S3 18 FEB 2019 18 FEB 2019 1

S4 25 FEB 2019 25 FEB 2019 1

S5 28 FEB 2019 28 FEB 2019 1

6.4. CHEMICAL EVALUATION
EXPERIMENTAL STARTING DATE ENDING DATE NO. OF
PLAN DAYS

Moisture content 05 MARCH 2019 06 MARCH 2019 2

Optical density 07 MARCH 2019 07 MARCH 2019 1

Titrable acidity 08 MARCH 2019 08 MARCH 2019 1

Total sugar 11 MARCH 2019 11 MARCH 2019 1

Total solid 12 MARCH 2019 12 MARCH 2019 1

6.5. MICROBIOLOGICAL EVALUATION

EXPERIMENTAL STARTING DATE ENDING DATE NO. OF DAYS
PLAN

Shelf Life Study 5 MARCH 2019 28 MAY 2019 84 (12 WEEKS)

6.6. THEORY
EXPERIMENTAL STARTING DATE ENDING DATE NO. OF
PLAN DAYS

Data Compilation 01 APRIL 2019 04 APRIL 2019 4

Data Writing 05 APRIL 2019 12 APRIL 2019 7

Report Making 15 APRIL 2019 20 APRIL 2019 5

7. EXPENDITURE
RAW MATERIAL EXPANSE (INR)

Pulp (banana+ pineapple) 2000

Pectin (E440a) 1000

sugar 1000

TOTAL 4000/-
PACKAGING MATERIAL EXPANSE(INR)

HDPE 200

Aluminium Foil 100

TOTAL 300/-

TAVEL AND TRANSPORTATION EXPANSE(INR)

Delivery charge of raw material 400

transportation 600

TOTAL 1000

PRINTING EXPANSE (INR)

Printout and photocopies 2000

OTHERS

External Lab Testing 3500

Technology Transfer 5000

TOTAL 8500/-

GRAND TOTAL 15,800/-

(4000+300+1000+2000+8500)

= Rs 15,800/-

8. POTENTIAL OUTCOME OF THE PROJECT

8.1. Standardisation of product and process of Banana-Pineapple Leather.
8.2. Development of training manual and project report.
8.3. Technology transfer to ministry of MSME and farmers.
NOTE
MSME stands for micro, small and medium enterprises, and these are the backbone of any
developing economy. To support and promote MSMEs, the Government of India through
various subsidies, schemes and incentives promote MSMEs through the MSMED Act.
Some of the benefits from Central Government include easy sanction of bank loans (Priority
sector lending), lower rates of interest, excise exemption scheme, exemption under Direct
Tax Laws and statutory support such as reservation and the interest on Delayed Payments
Act.
Website – www.msme.gov.in

REFERENCE
▪ https://scholar.google.co.in/scholar?hl=en&as_sdt=0%2C5&q=banana+pineapple+lea
ther&btnG=#d=gs_qabs&p=&u=%23p%3DKgtEYuhs8_gJ
▪ https://scholar.google.co.in/scholar?hl=en&as_sdt=0%2C5&q=banana+pineapple+lea
ther&btnG=#d=gs_qabs&p=&u=%23p%3D2fZBGvi04KAJ
▪ https://scholar.google.co.in/scholar?hl=en&as_sdt=0%2C5&q=banana+pineapple+lea
ther&btnG=#d=gs_qabs&p=&u=%23p%3Dlcp6PZxWpMAJ
▪ https://www.geniuskitchen.com/recipe/zesty-banana-pineapple-fruit-leather-
dehydrator-314115
▪ https://paleogrubs.com/pineapple-fruit-leat
▪ https://www.indiafilings.com/learn/msme-registration-benefits-in-india/
▪ https://msme.gov.in/schemes/entrepreneurship-and-skill-development-programs