Physiochemical microbiological and sensorial aspects of fruit leather blends of processed butternut winter squash, mango, and guava [electronic resource].

Includes reference.

Butternut winter squash (Cucurbita moschata), was used in combination of Mangofera indica (Alfonso variety) and Guava fruits Psidun guava L in different ratio to produce dried fruit leather of high nutritional values .The extracted pulps were subjected to microwave oven(90watt) for 2 min to inhibit oxidative enzymes before being dried in forced hot air oven at 60°C for 8-10 hrs on average .Moreover Sodium meta bisulfate was used in 0.2% to inhibit chemical and enzymatic discoloration and the preservation of both vitamin C and carotene. The leather fruit blends were stored for 6 months at room temperature. Change that occurred during processing and storage were studied. Organoleptic properties and S0₂ residue were estimated color changes were determined through using both optical density at 240nm and Hunter color difference meter measurements. Both bacterial, yeast and mold count were determined for fresh dried and stored products. Chemical composition were also determined in the fresh, dried and stored fruit leathers for comparison. In all cases, blends could be arranged in descending order pertaining quality as follows blend No.3, blend No.1, blend No.2 and blend No.4.

Summary in arabic.

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