National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Fruit leathers are made by drying a very thin layer of fruit puree to produce a product with a texture similar to soft leather. Fruit leather is the product prepared by blending fruit purees or pulp extracted from ripe pulpy fruit, sugar or other nutritive sweeteners and other ingredients and additives desired for product and dehydrated to form sheet which can be cut to desired shape and size. The preservation of fruit leathers depends on their low moisture content, the natural acidity of the fruit used and high sugar contents. Various drying systems including combined convective and far-infrared drying, hot air drying, microwave drying, solar drying, and sun drying have been used to make fruit leathers. Most fruit leathers are dried at 30 to 80°C for up to 24 hours until the target final moisture content (12 – 20%) has been reached. Research about fruit leathers began in the 1970s. This paper reviews the literature on fruit leathers; most notably it covers various facets of process and development of fruit leathers.
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