Review on Tutti Frutti Production Using Vegetable Rind

Authors- Dhivya.S, Indhu Mughi.M, Sruthi Subin, B.Janani

Abstract-Tutti Frutti, a popular confectionery product made from candied fruits, is traditionally produced using raw papaya. However, this study investigates the creative use of bottle gourd rind—a often wasted by product from vegetable processing—as an alternative base material for Tutti Frutti manufacture, in response to the growing demand for sustainable and environmentally friendly food products. In addition, the natural colour taken from the peel of the jamun (Syzygium cumini) fruit is used in place of artificial dyes to improve the product’s nutritional profile and visual appeal. The project majorly focuses on use the rind of bottle gourds as an affordable, nutrient-rich base for making Tutti Frutti, and use a natural, anthocyanin-rich pigment produced from the peel of jamun fruit to substitute artificial colouring, which also have health advantages. The jamun peel is processed to extract anthocyanins, which provide a deep purple hue to the Tutti Frutti. This method ensures that the colour is entirely natural, avoiding synthetic additives that are commonly found in similar products.

DOI: /10.61463/ijset.vol.13.issue1.151