Comparative effect of different sugars instigating non-enzymatic browning and Maillard reaction products in guava fruit leather

Browning is a major quality deterioration process affecting both visual colour and nutritional value of guava leather. The aim the study was to determine role different sugars viz., sucrose, fructose, glucose sorbitol in non-enzymatic browning antioxidant activity fruit total free amino acids, ascorbic acid activities were at significantly lower levels fructose treated leather, while added samples had all above parameters highest level; reverse trend observed index browning. Among intermediate products, Hydroxymethylfurfural present higher concentration (12.80-32.32 ng/g) than furfural (0.29-0.95 leather samples. treatments, hydroxymethylfurfural found lowest (12.8 (32.3 ng/g). In brief, this paper describes novel effort bringing in-vitro studies related influencing biochemical attributes which are responsible for