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