%0 Journal Article
%T Fruit Leathers: Method of Preparation and Effect of Different Conditions on Qualities
%A Lemuel M. Diamante
%A Xue Bai
%A Janette Busch
%J International Journal of Food Science
%D 2014
%I Hindawi Publishing Corporation
%R 10.1155/2014/139890
%X Fruit leathers are dehydrated fruit products which are eaten as snacks or desserts. They are flexible sheets that have a concentrated fruit flavor and nutritional aspects. Most fruit leathers are prepared by mixing fruit puree and other additives like sugar, pectin, acid, glucose syrup, color, and potassium metabisulphite and then dehydrating them under specific conditions. 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¡ãC for up to 24 hours until the target final moisture content (12¨C20%) has been reached. Research about fruit leathers began in the 1970s. This work has reviewed published papers on fruit leathers in order to summarize useful information about fruit leathers on methods of preparation, effects of drying condition, and effects of packaging and storage, which will be useful to many in the food industry and consumers who are health-conscious. 1. Introduction Fruit leather, also called a fruit bar or a fruit slab, is a dehydrated fruit-based confectionery dietary product which is often eaten as snack or dessert [1]. It is chewy and flavorful, naturally low in fat and high in fiber and carbohydrates; it is also lightweight and easily stored and packed [2]. Consuming fruit leather is an economic and convenient value-added substitute for natural fruits as a source of various nutritional elements. Furthermore, fruit leather has far fewer calories, less than 100£¿kcals per serving, than many other snacks [3]. Fruit leathers are restructured fruit made from fresh fruit pulp or a mixture of fruit juice concentrates and other ingredients after a complex operation that involves a dehydration step [3, 4]. Fruit pulp-based fruit leathers are nutritious and organoleptically acceptable to customers. They contain substantial quantities of dietary fibers, carbohydrates, minerals, vitamins, and antioxidants (which remain constituents of the finished product) [2, 5]. Most fresh fruits have a short harvest season and are sensitive to deterioration and even when stored under refrigerated conditions; therefore, making fruit leather from fresh fruits is an effective way to preserve fruits [4]. Fruit leathers are manufactured by dehydrating a fruit puree into a leather-like sheet [1]. Moisture is removed from the wet purees, which are usually laid on a large flat tray until the fruit puree or a prepared boiled fruit juice with additives changes into cohesive ¡°leathery¡± sheets [6]. Fruit
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