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

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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*

Author Affiliations

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: [email protected]

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Figure 1:

Flow diagram for the preparation of apple peach fruit leather.

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Figure 2:

Sensory characteristics of apple-pear mixed fruit leather.

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June 2021

Vol. 34, Iss. 2, Pages 254-493

Pakistan Journal of Agricultural Research

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

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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*

Pakistan Journal of Agricultural Research

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Pakistan Journal of Agricultural Research

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

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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*

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