Development of Nutrient Rich Fruit Leather of Kiwi, Guava, and Dragon Fruit and its Quality Assessment

Abstract

A fruit leather is a dehydrated snack made entirely of fruit pulp. The purpose of this study was to develop fruit leather from kiwi, guava, and dragon fruit. We assessed its physical, textural and sensory properties We modified the fruit pulps to 16-20°Brix by addition of sugar and pectin. We heated the mixture at the 80 degrees Celsius mark then dried it 60 degrees Celsius for seven hours. The final products possessed moisture content within the range of 11.8% and 13.2%. All the samples were found to be carbohydrate rich. Guava leather was higher in protein and dietary fibre than other alternatives. The fat content in each sample was low. There were clear differences in colour and texture. The leather of the dragon fruit was red, whereas that of kiwi was light-coloured with some greenness. Guava leather was tougher and chewier whereas the texture of dragon fruit was soft and smooth. The sensory analysis indicated that all the samples were liked. They had pleasant taste, mouth-feel, and overall quality. To sum up, kiwi, guava, and dragon fruit could successfully make fruit leathers with good nutritional value and quality as per the study. The potential products can be used commercially.