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Development and Physico-Chemical Characterization of Apple-Peach Fruit Leather

Development and Physico-Chemical Characterization of Apple-Peach Fruit Leather

Sadaf Javaria1, Anum Marwat1, Muhammad Nadeem2, Mehwish Zerlasht1, Aiman Kareem3, Iqra Rubab1 and Masooma Munir4*

1Institute of Food Science and Nutrition, Gomal University, Dera Ismail Khan, Pakistan; 2Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan; 3Jiangnan University, Wuxi, Jiangsu, China; 4Food Quality and Safety Research Institute, SARC, PARC, Pakistan.

*Correspondence | Masooma Munir, Food Quality and Safety Research Institute, SARC, PARC, Pakistan; Email: masooma_ft@Yahoo.com 

ABSTRACT

Fresh fruit leathers, a dehydrated snack have the potential to increase fresh fruit utilization especially in the children. The present investigation was designed to standardize the formulation of apple peach mixed fruit leather. Exact formulation has very important role in producing an acceptable and admired food product and the product grab more market. Therefore, the formulation of apple peach mix fruit leather was standardized by different treatments i.e. apple peach puree mixed in various combinations T1 (100:0), T2 (75:25), T3 (50:50), T4 (25:75), T5(0:75) to develop a nutritious functional snack. The effects of different fruit ratios on moisture content (MC), pH, total titratable acid content, total soluble solids (TSS), vitamin C, protein, iron and magnesium were investigated. Results of sensory evaluation showed that all the samples were in an acceptable range. However, Mix fruit leather with 50 % apple puree and 50% peach puree was liked the most by the panelists.
 

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Pakistan Journal of Zoology

June

Vol. 53, Iss. 3, Pages 801-1200

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