Formulation, Acceptability and Storage Stability of Appetized Ginger Plum Leather

Abstract

Abstract-

Fruit-Based Leathers: A Comprehensive Review of Terminologies, Composition, and Quality Attributes

“…The added fruits' intrinsic characteristics (acidity, color, among others) can promote desirable sensory properties to the leather, such as acidity, color, and flavor, without adding additives [28]. Mango leathers without preservatives and sugars reduced the water activity and pH and promoted microbiological stability (total and fecal coliforms, Escherichia coli, counts of total mold and yeasts, mesophilic aerobes, and Salmonella sp.)…”

“…↑ browning index, total phenolics, antioxidant activity, storage ability and functional ↓ overall acceptance [26] Ginger (50%), plum (50%) and appetizing mixture (0-1.5% with thyme seed powder, mint powder, salt, and black salt) ↑ ascorbic acid, total phenol, and antioxidant activity [28] Apple (78%), black currant (16.5%), sugar (5.5%), raspberry press cake powder (0-1%) or black currant press cake powder (0-2%) ↓ firmness ↑ content of anthocyanins and antioxidant capacity [88] Soursop pulp (60-100% w/w), oats flour (0-40% w/w), pectin, citric acid, and glucose syrup ↓ drying time and hardness ↑ protein content, minerals content and preference (soursop: oats flour 60: 40 w/w) [24] Apple (220 g), probiotics agavins and inulin (0-6%) in aqueous solution (50 mL citric acid 1%)…”

“…The effect of storage conditions on the content of bioactive compounds [17,28,95] was investigated. A reduction in total phenolic compounds content (~260 GAE 100 g -1 dry matter) was observed during the preparation of the formulation of kiwi leathers with apple.…”

“…The main objective of sensory analysis of fruit leathers is to evaluate the attributes and overall preference to select the best formulation [26,28]. The sensory attributes were used as quality factors of the final product [25,27].…”

“…Several studies in the literature have reported the production of fruit-based leathers using a single fruit such as grape [15], apricot [16], guava [17], apple [18], papaya [19], pineapple [11], pomegranate [20], peach [21], mango [22], mulberry [23] and soursop [24] or with two or more fruits such as banana, pineapple, and apple [25], apple or quince with maqui extract [26], apple with strawberry or kiwi [27], plum and ginger [28] and mustard greens with fruit purees (jackfruit, pineapple or papaya) [29].…”