Abstract:
Strawberry and mulberry fruits have high nutritional content and maintain good health but both are short-season and underutilized fruits The shelf life and nutritional value of fruits can be preserved by making a different product that contained low moisture content. Dehydration preserve the short-season fruit and reduce the quality degradation of fruits. Fruit leather is the meticulous fruit dessert and dehydrated sheet that is made by using the fruit puree, eaten as a snack food, and also used in many recipes as an ingredient. In this study fruit leather was developed by using strawberry and mulberry fruits puree with a dehydrator to maximize the shelf stability and prevent post-harvest losses. Strawberry and mulberry puree are characterized by physicochemical properties. Five appropriate treatments of different concentrations of both fruits puree was developed. The developed fruit leather is characterized by physicochemical, sensory, and antioxidant tests for the estimation of quality. TSS (44.66%- 64.33%), pH (3.79- 4.29), moisture content (14.06% - 24.06%) % value increased. TA (1.33% -0.62%) and vitamin C (68.2mg/100ml - 38.71mg/100ml), antioxidants (61.81%- 42.94%) crude fiber (3.31% - 1.18%) and ash content (2.31% -1.56%) and color analysis values decreased. Values of cohesiveness decreased and adhesiveness and elasticity increased from T0 to T1 treatments. Sensory evaluation showed that control is the most liked treatment. Thus, the results indicated the purpose of incorporating mulberry puree in strawberry puree was to analyze the nutritional quality of strawberry and mulberry fruits in mixed fruit leather.
Page(s):
162-162
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022