Development of a banana/nutmeg fruit leather
1987
Rahim, H.E.A.
Acceptable fruit leather (a sheet or bar manufactured by dehydration of fruit purees) was obtained using banana as the base and nutmeg pericarp (pod) as the flavouring agent. The process conditions established from consumer evaluation were as follows: formulation 90:10 banana : nutmeg, drying temperature and time 80 degrees Celsius for 7 hours, 16 - 18 percent moisture content, 9.6 cubic m air speed, firm-ripe bananas, 200 ppm metabisulphite preservative and 1.0 minute blending time. Laboratory analyses for changes in texture and organoleptic and physico-chemical quality showed that no deterioration occured over the 9 week storage at room temperature (24 - 32 degrees C). Precautions in packaging would be necessary for more prolonged storage because of the hygroscopic nature of the leather
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