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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(5): 773-778
DOI: https://doi.org/10.20546/ijcmas.2020.905.085


A Review on the Preparation Method of Fruit Leathers
M. Sai Srinivas1*, S. K. Jain1, N. K. Jain1, S. S. Lakhawat2, Arun Kumar3 and H. K. Jain2
1College of Technology and Engineering, MPUAT, Udaipur-313001, Rajasthan, India
 2Rajasthan College of Agriculture, MPUAT, Udaipur-313001, Rajasthan, India
3College of Dairy and Food Technology, MPUAT, Udaipur-313001, Rajasthan, India
*Corresponding author
Abstract:

Fruit leathers are made by drying a very thin layer of fruit puree to produce a product with a texture similar to soft leather. Fruit leather is the product prepared by blending fruit purees or pulp extracted from ripe pulpy fruit, sugar or other nutritive sweeteners and other ingredients and additives desired for product and dehydrated to form sheet which can be cut to desired shape and size. The preservation of fruit leathers depends on their low moisture content, the natural acidity of the fruit used and high sugar contents. 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 paper reviews the literature on fruit leathers; most notably it covers various facets of process and development of fruit leathers.


Keywords: Fruit leather, Drying, Blending, Moisture content
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How to cite this article:

Sai Srinivas. M., S. K. Jain, N. K. Jain, S. S. Lakhawat, Arun Kumar and Jain. H. K. 2020. A Review on the Preparation Method of Fruit Leathers.Int.J.Curr.Microbiol.App.Sci. 9(5): 773-778. doi: https://doi.org/10.20546/ijcmas.2020.905.085