Evaluation of sensory and physico-chemical properties of Langra variety mango leather
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ORIGINAL PAPER
Evaluation of sensory and physico‑chemical properties of Langra variety mango leather Deepika Shende1 · Manpreet Kour1 · Ashis Kumar Datta1 Received: 23 July 2019 / Accepted: 11 July 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The sensory and nutritive quality attributes of fruits have observed to be lost when dried to leathers using solar, hot air convection and several other traditional drying processes. Refractance Window (RW) technique is a novel thin-film drying process, generally used for drying of heat sensitive food products for retention of necessary quality attributes. Six samples of mango leathers have been prepared using RW and tray drying process and one sample was procured from the market. Fuzzy logic sensory analysis of seven samples of mango leather was done by a panel of 20 judges. Mango leather sample S4 dried using RW drying process was ranked first among all the mango leather samples with sensory scale as ‘Good’ and the highest similarity value as ‘0.9116’ followed by others. Market sample S5 was rated lesser than RW dried samples and higher than tray dried samples. The order of preferences for analyzed mango leather samples was S4 > S2 > S7 > S5 > S3 > S1 > S6. However, the ranking of sensory attributes of mango leather in-general was taste > mouthfeel > color > aroma. Keywords Mango leather · Sensory analysis · Fuzzy logic · Refractance window drying · Taste
Introduction Mango is having the status of king of fruits due to its most favored flavor and nutritional value [1]. It is a highly perishable fruit after its harvesting and needs to be processed to prolong its shelf life [2]. Drying is one of the oldest method to preserve fruits during glut season and make them available during the off-season [3]. Fruit leathers are restructured fruit products, which are made from either fruit pulp or concentrated fruit pulp mixed with supplementary ingredients such are sugar, acid, hydrocolloids, etc. after the dehydration process [4, 5]. Fruit leathers are concentrated source of fruits, so, rich in carbohydrates, fibers and low in fat and can be consumed as snacks or confectionery products [6]. Fruit purees are generally dried using sun drying process [4]. Drying is necessary to decrease moisture content of food product to reduce deteriorative reactions and has made possible the production of different value added foods. It helps to convenience in transportation, storage of foods, prolongs shelf life, reduces loss, * Deepika Shende [email protected] 1
Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, India
and prevents microbial growth [4]. But, if drying process is not accurately applied, then it could have adverse effects on product quality attributes such as nutritional value, microbiological stability and sensory properties such as flavor, color, taste, and texture. Sun drying has several disadvantages and to overcome those, other drying processes have been developed such
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