Physicochemical Characteristics and Sensory Evaluation of Mixed-Fruit Leather

  • Authors

    • Lee-Hoon Ho
    • Nur Suhaiba Shafii
    • Norshazila Shahidan
    2018-12-29
    https://doi.org/10.14419/ijet.v7i4.43.25814
  • Bananas, Fruit leather, Physicochemical, Pineapples, Sensory evaluation, Watermelons.

  • Abstract

    The objective of the present study was to investigate the physicochemical characteristics and sensory acceptance of mixed-fruit leather prepared from bananas, pineapples, and watermelons. Four different compositions of mixed-fruits (Control = 33 g banana + 33 g pineapple + 33 g watermelon; 50B = 50 g banana + 25 g pineapple + 25 g watermelon; 50P = 50 g pineapple + 25 g banana + 25 g watermelon; 50W = 50 g watermelon + 25 g banana + 25 g pineapple) were produced. The results from the proximate analysis showed that mixed-fruit leather 50B contained higher moisture, crude protein, and crude fat compared to other samples. The highest carbohydrate content was recorded in sample 50P. Water activity of all mixed-fruits leathers were lower than 0.5. The lowest pH (4.01) and the highest total titratable acidity (0.14) were recorded in sample 50P. A 50P mixed-fruit leather possessed the highest L* and b* values whereas 50W had the highest a* value. The textural properties of all samples were not significantly different. All mixed-fruit leathers were accepted by the panellist. The results obtained from the present study showed that mixed-fruit leather has the potential to be produced as a healthy snack.

     

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  • How to Cite

    Ho, L.-H., Suhaiba Shafii, N., & Shahidan, N. (2018). Physicochemical Characteristics and Sensory Evaluation of Mixed-Fruit Leather. International Journal of Engineering & Technology, 7(4.43), 36-41. https://doi.org/10.14419/ijet.v7i4.43.25814

    Received date: 2019-01-13

    Accepted date: 2019-01-13

    Published date: 2018-12-29