Dehydration and Storage Stability of Papaya Leather

Chan, Harvey T.; Cavaletto, Catherine G.

doi:10.1111/j.1365-2621.1978.tb07398.x

Cited by 37 publications

(29 citation statements)

References 6 publications

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“…Discolouration of fruit leather during processing and storage were also reported by almost every researcher who conducted studies on fruit leather (Chan and Cavaletto 1978 ;Rao and Roy 1980 ;Che Man and Sanny 1996 ;Che Man and TauÐk 1996 ;Irwandi and Che Man 1996). In the case of durian, Suyitno (1984) also reported the similar phenomenon in durian powder product.…”

Section: Resultsmentioning

confidence: 65%

Effects of type of packaging materials on physicochemical, microbiological and sensory characteristics of durian fruit leather during storage

Irwandi

Man

Yusof

et al. 1998

J. Sci. Food Agric.

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A study on storage stability of durian leather was carried out at room temperature using four types of packaging materials -laminated aluminium foil (LAF), high-density polyethylene (HDPE), low-density polyethylene (LDPE) and polypropylene (PP) films -for 12 weeks. Analyses on physicochemical, microbiological and sensory characteristics were conducted at weeks 0, 2, 4, 8 and 12. Analyses for sugar, fat and caloric contents were conducted at the beginning and the end of storage period. Moisture contents and water activity (A(w)) fluctuated during storage but tended to decrease after week 8. Non-enzymatic browning increased significantly (P < 0.05) for all samples in packaging materials used; the highest increases were observed in LDPE-packed leather. The increases were related to the changes in colour of samples during storage. The longer storage time, the higher L and b values and the lower a value. The pH, although it fluctuated in the first weeks, slightly increased at the end of the storage period, while the hardness for each sample gradually increased during the storage. Microbial analyses showed that total mesophilic bacteria (TMB) and total moulds and yeast (TMY) counts were low, where after 12-week storage TMB and TMY were less than 60 and 140 cfu g-1, respectively. Organoleptically, for all attributes evaluated, all samples were acceptable by panelists during the 12-week storage period.

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Section: Resultsmentioning

confidence: 65%

Effects of type of packaging materials on physicochemical, microbiological and sensory characteristics of durian fruit leather during storage

Irwandi

Man

Yusof

et al. 1998

J. Sci. Food Agric.

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“…Further, the pulp containing sulphur dioxide showed faster rate of drying initially than that of unsulphited pulp as SO2 being a gas might account for improving the rate of drying (Chan and Cavaletto 1978). Thus, the use of SO2 besides having preservative action also helps in improving the rate of drying.…”

Section: Dehydration Characteristics Of Fruit Leather/barmentioning

confidence: 99%

“…At higher levels of relative humidity, the dried products have a tendency to absorb moisture and with additional moisture pick up, dried fruit bar turned dark brown (Ranganna 1997). Chan and Cavaletto (1978) reported 50-52% optimum relative humidity for storage of papaya leather of 12-13% moisture. Thus, it emerges that the seabuckthorn leather with 0.46 a w is required to be stored within the relative humidity of 46-65%.…”

Section: Dehydration Characteristics Of Fruit Leather/barmentioning

confidence: 99%

Formulation and acceptability of foam mat dried seabuckthorn (Hippophae salicifolia) leather

Kaushal

Sharma

2011

J Food Sci Technol

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Technology for utilization of seabuckthorn berries for preparation of fruit leather/bar was optimized by modifying the foam mat drying technique. The conversion of seabuckthorn juice/pulp into foam was standardized by whipping the pulp after addition of CMC @ 0-3% at 5°C and drying the resultant foam in dehydrator (55±2°C) to a moisture content of about 12-14%. The fruit bar prepared from sulphited juice/ pulp wrapped in a butter paper followed by packing in polyethylene pouches (20 g) and stored at ambient temperature (14.6-26.1°C) experienced least changes in quality attributes like ascorbic acid (1045.7 mg/100 g vs 997.5 mg/100 g) and carotenoids (80.4 mg/100 g vs 72.3 mg/100 g) as compared to the leather made from the unsulphited pulp. Storage studies indicate that fruit bars are mildly hygroscopic (0.46-0.65) and can be stored within the RH of 46-65% at room temperature.

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“…The manufacturing process of fruit leathers consist on drying a thin layer of a fruit puree until a leathery consistence is achieved (Vatthanakul et al, 2010). Many kind of fruits can be used to make fruit leathers, like apple, papaya, mango, guava, durian, jackfruit, grape and kiwifruit, among others (Chan and Cavaletto, 1978;Irwandi et al, 1998;Vijayanand et al, 2000;Chen et al, 2001;Maskan et al, 2002;Gujral and Brar, 2003;Chowdhury et al, 2011;Quintero Ruiz et al, 2012). The fruit leather matrix (is composed mainly by) mainly consists of carbohydrates such as sugars, pectin and cellulosic substances (Torley et al, 2008).…”

Section: Introductionmentioning

confidence: 99%