Fruit Leathers : Method of Preparation and Effect of Different Conditions on Qualities
Joint Authors
Bai, Xue
Diamante, Lemuel M.
Busch, Janette
Source
International Journal of Food Science
Issue
Vol. 2014, Issue 2014 (31 Dec. 2014), pp.1-12, 12 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2014-05-04
Country of Publication
Egypt
No. of Pages
12
Main Subjects
Engineering Sciences and Information Technology
Abstract EN
Fruit leathers are dehydrated fruit products which are eaten as snacks or desserts.
They are flexible sheets that have a concentrated fruit flavor and nutritional aspects.
Most fruit leathers are prepared by mixing fruit puree and other additives like sugar, pectin, acid, glucose syrup, color, and potassium metabisulphite and then dehydrating them under specific conditions.
Various drying systems including combined convective and far-infrared drying, hot air drying, microwave drying, solar drying, and sun drying have been used to make fruit leathers.
Most fruit leathers are dried at 30 to 80°C for up to 24 hours until the target final moisture content (12–20%) has been reached.
Research about fruit leathers began in the 1970s.
This work has reviewed published papers on fruit leathers in order to summarize useful information about fruit leathers on methods of preparation, effects of drying condition, and effects of packaging and storage, which will be useful to many in the food industry and consumers who are health-conscious.
American Psychological Association (APA)
Diamante, Lemuel M.& Bai, Xue& Busch, Janette. 2014. Fruit Leathers : Method of Preparation and Effect of Different Conditions on Qualities. International Journal of Food Science،Vol. 2014, no. 2014, pp.1-12.
https://search.emarefa.net/detail/BIM-448904
Modern Language Association (MLA)
Diamante, Lemuel M.…[et al.]. Fruit Leathers : Method of Preparation and Effect of Different Conditions on Qualities. International Journal of Food Science No. 2014 (2014), pp.1-12.
https://search.emarefa.net/detail/BIM-448904
American Medical Association (AMA)
Diamante, Lemuel M.& Bai, Xue& Busch, Janette. Fruit Leathers : Method of Preparation and Effect of Different Conditions on Qualities. International Journal of Food Science. 2014. Vol. 2014, no. 2014, pp.1-12.
https://search.emarefa.net/detail/BIM-448904
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-448904