RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Effect of skim milk powder and sucrose on quality and storage stability of mango leather
https://doi.org/10.31248/RJFSN2018.038 | Article Number: 85547B591 | Vol.3 (4) - August 2018
Received Date: 15 March 2018 | Accepted Date: 23 May 2018 | Published Date: 30 August 2018
Authors: Adnan Khaliq , Moazzam Rafiq Khan, , Samreen Ahsan , Muhammad Farhan Jahangir Chughtai , Muhammad Nadeem and Ayesha Aslam
Keywords: Cabinet drying, fruit leathers, mangoes, marvelous flavor, nutritional value, overall acceptability, vacuum packaging.
Mango has marvelous flavour, eye-catching color, fragrance, appealing taste and high nutritional value which make it one of the best fruit. Pakistan produced tons of mango varieties with exceptional taste, aroma and flavor. Despite the massive production, huge volume of produced mangoes are wasted due to post harvest losses. These losses can be curtailed through value addition of mangoes such as fruit leathers. Fruit leathers are the dehydrated fruit-based products normally eaten as candy or snacks and presented as flexible stripes or sheets. In this study leather (dried product) from mango pulp was prepared using cabinet drying with different concentrations of skim milk powder and sucrose. After vacuum packaging, leather was stored at room temperature. The results showed decreasing trend in pH (3.81 to 3.73), moisture contents (16.67 to 12.39), ascorbic acid (36.41 to 18.52). reducing sugars (13.64 to 13.13) while the non-reducing sugars increased (43.81 to 45.49) over time. Mineral contents were slightly varied during storage interval. Overall acceptability of the mango leather was also good and could be accepted within 75 days.
| AOAC (2006). Official Methods of Analysis. The Association of Official Analytical Chemists. 18th Ed. Arlington, USA. | ||||
| Azeredo, H., Brito, E. S., Moreira, G. E., Farias, V. L., & Bruno L. M. (2006). Effect of drying and storage time on the physico‐chemical properties of mango leathers. International Journal of Food Science and Technology. 41:635-638. Crossref |
||||
| Azeredo, H., Mattoso L. H. C., Wood, D., Williams, T. G., Avena‐Bustillos, R. J., & Mchugh, T. H. 2009. Nanocomposite edible films from mango puree reinforced with cellulose nanofibers. Journal of Food Science. 74. Crossref |
||||
| Chukwuka, K. S., Iwuagwu, M., & Uka, U. N. (2013). Evaluation of nutritional components of Carica papaya L. at different stages of ripening. IOSR Journal of Pharmacy and Biological Sciences, 6(4), 13-16. Crossref |
||||
| Dea, S., Jeffrey, K., Brecht, M., Nunes N., & Elizabeth, A. B. 2010. Occurrence of chilling injury in fresh Kent Mangoes. Postharvest Biology and Technology, 57, 61-63. Crossref |
||||
| Dea, S., Jeffrey, K., Brecht, M., Nunes N., & Elizabeth, A. B. 2010. Occurrence of chilling injury in fresh Kent Mangoes. Postharvest Biology and Technology, 57, 61-63. Crossref |
||||
| Diamante, L. M., Bai, X., & Busch, J. (2014). Fruit Leathers: Method of Preparation and Effect of Different Conditions on Qualities. International Journal of Food Science, vol. 2014, Article ID 139890, 12 pages, 2014. Crossref |
||||
| Durrani, A., & Verma, S. (2011). Preparation and Quality evaluation of honey Amla Murabba. Journal of Industrial Research and Technology, 1, 40-45. | ||||
| Gujral, H. S., & Khanna, G. (2002). Effect of skim milk powder, soy protein concentrate and sucrose on the dehydration behaviour, texture, color and acceptability of mango leather. Journal of food engineering. 55:343-348. Crossref |
||||
| Hawlader, M., Perera, C. O., & Tian, M. (2006). Properties of modified atmosphere heat pump dried foods. Journal of Food Engineering, 74, 392-401. Crossref |
||||
| Hooda, S., & Jood, S. (2005). Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. Food Chemistry, 90, 427-435. Crossref |
||||
| Izli, N., Izli, G., & Taskin, O. (2017). Influence of different drying techniques on drying parameters of mango. Food Science and Technology (Campinas), 37(4), 604-612. Crossref |
||||
| Kaushal, M., Sharma, P. C., & Sharma, R. (2013). Formulation and acceptability of foam mat dried seabuckthorn (Hippophae salicifolia) leather. Journal of Food Science and Technology, 50(1), 78-85. Crossref |
||||
| Khan, M., Mustafa, K., Shah, M., Khan, N., & Khan, J. Z. (2008). Forecasting mango production in Pakistan an econometric model approach. Sarhad Journal of Agriculture, 24, 363-369. | ||||
| Kumar, R., Balaji, S., Uma, T. S. & Sehgal, P. K. (2009). Fruit extracts of Momordica charantia potentiate glucose uptake and up-regulate Glut-4, PPARγ and PI3K. J. ethnopharmacol. 126:533-537. Crossref |
||||
| Memon, N.A. (2016). Mango: Pakistan 4th Largest Producer in the World. Ministry of National Food Security and Reseach, Government of Pakistan, Islamabad. | ||||
| Moreno, J., Bugue-o, G., Velasco, V., Petzold, G. & Tabilo‐Munizaga, G. (2004). Osmotic dehydration and vacuum impregnation on physicochemical properties of Chilean papaya (Carica candamarcensis). Journal of Food Science, 69. Crossref |
||||
| Naz, R. (2012). Physical properties, sensory attributes and consumer preference of fruit leather. Pakistan Journal of Food Sciences. 22,188-190. | ||||
| Ordó-ez-Santos, L. E., Martínez-Girón, J., & Arias-Jaramillo, M. E. (2017). Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice. Food chemistry, 233, 96-100. Crossref |
||||
| Piga, A., Catzeddu, P., Farris, S., Roggio, T., Sanguinetti, A., & Scano, E. (2005). Texture evolution of "Amaretti" cookies during storage. European Food Research and Technology. 221:387-391. Crossref |
||||
| Pushpa, G., Rajkumar, P., Gariepy, Y., & Raghavan, G. (2006). Microwave drying of enriched mango fruit leather. 2006 ASAE Annual Meeting, American Society of Agricultural and Biological Engineers, 1. Crossref |
||||
| Rababah, T. M., Al‐Mahasneh, M. A., Kilani, I., Yang, W., Alhamad, M. N., Ereifej, K., & Al‐U'datt, M. (2011). Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits. Journal of the Science of Food and Agriculture, 91, 1096-1102. Crossref |
||||
| Riboli, E. & Norat, T. (2003). Epidemiologic evidence of the protective effect of fruit and vegetables on cancer risk. The American Journal of Clinical Nutrition, 78, 559S-569S. Crossref |
||||
| Steel, R. G. D., Torrie J. H., & Dickey, D. A. (1997). Principles and procedures of statistics. A biometrical approach. 3rd Ed. McGraw Hill Book Co. Inc., New York | ||||
| Tontul, I., & Topuz, A. (2017). Effects of different drying methods on the physicochemical properties of pomegranate leather (pestil). LWT-Food Science and Technology, 80, 94-303. Crossref |
||||
| Wall, M. M. (2006). Ascorbic acid, vitamin A, and mineral composition of banana (Musa sp.) and papaya (Carica papaya) cultivars grown in Hawaii. Journal of Food Composition and Analysis. 19, 434-445. Crossref |
||||
Copyright © 2025 Integrity Research Journals. All rights reserved.