Production And Evaluation Of The Physicochemical And Sensory Qualities Of Mixed Fruit Leather Produced From Banana (Musa Sapientum), Pineapple (Ananas Comosus) And Apple (Malus Pumila) Fruits
ABSTRACT
Mixed fruit leather which was obtained from mixture of fruit
purees and other ingredients, cooked, dehydrated on a non- sticky surface, and
rolled, and eaten as snack or desert was produced. The proximate composition,
physico-chernical parameters and organoleptic properties of the mixed fruit
leather and the fruit cake were evaluated. The physico-chernical parameters
studied were total soluble solids (TSS), total titratable acidity (TTA), fixed
acidity (FA), volatile acidity (VA), pH, and vitamin C. There were significant
differences (p0.05) than the fixed acidity of other samples. From the study it
was observed that sample 314 (60% banana : 20% pineapple : 20% apple) had the
highest vitamin C (22.33mg/bOg) and was significantly different from other
samples, and also had the least volatile acidity (26.00), while sample 443 (20%
banana : 40% pineapple : 40% apple) had the highest volatile acidity of (36.33)
and was significantly different from other samples. The proximate composition
studied also show varying degree of differences. Sample 819(40% banana : 40%
pineapple : 20% apple) was significantly higher (p
0.0
EKWUNIFE, A (2021). Production And Evaluation Of The Physicochemical And Sensory Qualities Of Mixed Fruit Leather Produced From Banana (Musa Sapientum), Pineapple (Ananas Comosus) And Apple (Malus Pumila) Fruits. Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-the-physicochemical-and-sensory-qualities-of-mixed-fruit-leather-produced-from-banana-musa-sapientum-pineapple-ananas-comosus-and-apple-malus-pumila-fruits-7-2
A, EKWUNIFE. "Production And Evaluation Of The Physicochemical And Sensory Qualities Of Mixed Fruit Leather Produced From Banana (Musa Sapientum), Pineapple (Ananas Comosus) And Apple (Malus Pumila) Fruits" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 09 Nov. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-the-physicochemical-and-sensory-qualities-of-mixed-fruit-leather-produced-from-banana-musa-sapientum-pineapple-ananas-comosus-and-apple-malus-pumila-fruits-7-2. Accessed 24 Nov. 2024.
A, EKWUNIFE. "Production And Evaluation Of The Physicochemical And Sensory Qualities Of Mixed Fruit Leather Produced From Banana (Musa Sapientum), Pineapple (Ananas Comosus) And Apple (Malus Pumila) Fruits". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 09 Nov. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-the-physicochemical-and-sensory-qualities-of-mixed-fruit-leather-produced-from-banana-musa-sapientum-pineapple-ananas-comosus-and-apple-malus-pumila-fruits-7-2 >.
A, EKWUNIFE. "Production And Evaluation Of The Physicochemical And Sensory Qualities Of Mixed Fruit Leather Produced From Banana (Musa Sapientum), Pineapple (Ananas Comosus) And Apple (Malus Pumila) Fruits" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-the-physicochemical-and-sensory-qualities-of-mixed-fruit-leather-produced-from-banana-musa-sapientum-pineapple-ananas-comosus-and-apple-malus-pumila-fruits-7-2