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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 

Figure 1:

Flow diagram for the preparation of apple peach fruit leather.

 

Figure 2:

Sensory characteristics of apple-pear mixed fruit leather.

Pakistan Journal of Zoology

June

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

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