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

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.