Effect of Various Drying and Dehydration Techniques on The Organoleptic Quality of Mango Leathers

Background: Mango is known as the king of fruits. It has several varieties however, some are more popular in the country including Sindhri. Each variety has its significance when used in different food products. The pulp of mango is used for developing jams, beverages, chutney (dips) etc., and some...

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Autores principales:	Aamir Azeem, Aasia Akbar Panhwar, Parkash Meghwar, Asif Irshad, Umaid Ali Soomro, Syeda Mahvish Zahra
Formato:	article
Lenguaje:	EN
Publicado:	Jinnah University for Women 2021
Materias:	Mango leathers, Commercial dehydrator, Hot oven drying, Sun drying, Sensory characteristics. Medicine R Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/eff0f8b7f75540f1b48793d9e8f8420f
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spelling	oai:doaj.org-article:eff0f8b7f75540f1b48793d9e8f8420f2021-11-25T06:47:12ZEffect of Various Drying and Dehydration Techniques on The Organoleptic Quality of Mango Leathers10.37962/jbas.v12i1.4112305-87222521-8573https://doaj.org/article/eff0f8b7f75540f1b48793d9e8f8420f2021-08-01T00:00:00Zhttp://jbas.juw.edu.pk/index.php/JBAS/article/view/411https://doaj.org/toc/2305-8722https://doaj.org/toc/2521-8573 Background: Mango is known as the king of fruits. It has several varieties however, some are more popular in the country including Sindhri. Each variety has its significance when used in different food products. The pulp of mango is used for developing jams, beverages, chutney (dips) etc., and sometimes preserved with some additives to be used for the production of mango leather. In general, the application of drying techniques to fruit puree yields a stable shelf-life product called fruit leather, which is of soft rubbery texture with a sweet taste and especially dehydrated. Objectives: To analyze the effect of various drying techniques (i.e. sun drying, oven drying, and dehydration) on the organoleptic quality (i.e. quality that affects how a consumer experiences the food via their senses e.g. look, taste, smell, and touch) of mango leather. Methodology: A drying experiment was performed like sun drying, hot air oven drying, and commercial dehydrator to determine the effect of drying times on the quality of mango leathers using these techniques. The effect of the storage period was also studied for the quality of mango leathers. The dried mango leathers were sensory analyzed by the trained panelists. Results: A minimum drying time of 8-10hours was achieved in a commercial dehydrator for mango fruit leather at 70°C. It was also observed that despite the longer dehydration time, the mango leathers produced remained equally acceptable compared to other dehydration techniques. The mango leathers dried in dehydrater at 70°C ± 2°C gave the highest score of color (6.20), texture (6.13), flavour/taste (5.88), appearance (5.88), and overall acceptability (5.85), while mango leather dried in an oven at 70°C ± 2°C has recorded a score of color (5.93), texture (5.87), flavour/taste (5.77), appearance (5.53), and overall acceptability (5.70). The storage of mango leathers had also a significant effect (p < 0.05) in the storage period of mango leathers as compared to control. A non-significant difference was also observed in all the organoleptic parameters after 10-12 weeks of storage. Conclusion: It is obtained from the current study that for the production of mango leather, the commercial dehydrator based drying techniques results in acceptable sensory characteristics as well as longer storage period by comparing other drying techniques, as it has a controlled environment. Aamir AzeemAasia Akbar PanhwarParkash MeghwarAsif IrshadUmaid Ali SoomroSyeda Mahvish ZahraJinnah University for WomenarticleMango leathers, Commercial dehydrator, Hot oven drying, Sun drying, Sensory characteristics.MedicineRBiology (General)QH301-705.5ENRADS Journal of Biological Research & Applied Science, Vol 12, Iss 1 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Mango leathers, Commercial dehydrator, Hot oven drying, Sun drying, Sensory characteristics. Medicine R Biology (General) QH301-705.5
spellingShingle	Mango leathers, Commercial dehydrator, Hot oven drying, Sun drying, Sensory characteristics. Medicine R Biology (General) QH301-705.5 Aamir Azeem Aasia Akbar Panhwar Parkash Meghwar Asif Irshad Umaid Ali Soomro Syeda Mahvish Zahra Effect of Various Drying and Dehydration Techniques on The Organoleptic Quality of Mango Leathers
description	Background: Mango is known as the king of fruits. It has several varieties however, some are more popular in the country including Sindhri. Each variety has its significance when used in different food products. The pulp of mango is used for developing jams, beverages, chutney (dips) etc., and sometimes preserved with some additives to be used for the production of mango leather. In general, the application of drying techniques to fruit puree yields a stable shelf-life product called fruit leather, which is of soft rubbery texture with a sweet taste and especially dehydrated. Objectives: To analyze the effect of various drying techniques (i.e. sun drying, oven drying, and dehydration) on the organoleptic quality (i.e. quality that affects how a consumer experiences the food via their senses e.g. look, taste, smell, and touch) of mango leather. Methodology: A drying experiment was performed like sun drying, hot air oven drying, and commercial dehydrator to determine the effect of drying times on the quality of mango leathers using these techniques. The effect of the storage period was also studied for the quality of mango leathers. The dried mango leathers were sensory analyzed by the trained panelists. Results: A minimum drying time of 8-10hours was achieved in a commercial dehydrator for mango fruit leather at 70°C. It was also observed that despite the longer dehydration time, the mango leathers produced remained equally acceptable compared to other dehydration techniques. The mango leathers dried in dehydrater at 70°C ± 2°C gave the highest score of color (6.20), texture (6.13), flavour/taste (5.88), appearance (5.88), and overall acceptability (5.85), while mango leather dried in an oven at 70°C ± 2°C has recorded a score of color (5.93), texture (5.87), flavour/taste (5.77), appearance (5.53), and overall acceptability (5.70). The storage of mango leathers had also a significant effect (p < 0.05) in the storage period of mango leathers as compared to control. A non-significant difference was also observed in all the organoleptic parameters after 10-12 weeks of storage. Conclusion: It is obtained from the current study that for the production of mango leather, the commercial dehydrator based drying techniques results in acceptable sensory characteristics as well as longer storage period by comparing other drying techniques, as it has a controlled environment.
format	article
author	Aamir Azeem Aasia Akbar Panhwar Parkash Meghwar Asif Irshad Umaid Ali Soomro Syeda Mahvish Zahra
author_facet	Aamir Azeem Aasia Akbar Panhwar Parkash Meghwar Asif Irshad Umaid Ali Soomro Syeda Mahvish Zahra
author_sort	Aamir Azeem
title	Effect of Various Drying and Dehydration Techniques on The Organoleptic Quality of Mango Leathers
title_short	Effect of Various Drying and Dehydration Techniques on The Organoleptic Quality of Mango Leathers
title_full	Effect of Various Drying and Dehydration Techniques on The Organoleptic Quality of Mango Leathers
title_fullStr	Effect of Various Drying and Dehydration Techniques on The Organoleptic Quality of Mango Leathers
title_full_unstemmed	Effect of Various Drying and Dehydration Techniques on The Organoleptic Quality of Mango Leathers
title_sort	effect of various drying and dehydration techniques on the organoleptic quality of mango leathers
publisher	Jinnah University for Women
publishDate	2021
url	https://doaj.org/article/eff0f8b7f75540f1b48793d9e8f8420f
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Effect of Various Drying and Dehydration Techniques on The Organoleptic Quality of Mango Leathers

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