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Formulation and characterization of fruit leather based on Annona muricata L. fruit and Avena sativa flour
Author(s) -
Ayalew Gashaw Misganaw,
Emire Shimelis Admassu
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14284
Subject(s) - annona muricata , avena , annona , horticulture , food science , biology , botany , annonaceae
Abstract This research was conducted to develop Annona ‐based fruit leathers. The formulation was done using D‐optimal mixture design 0% to 40% (w/w) oats flour to the pulp of soursop fruits (100% to 60%, w/w). The drying time of the fruit leathers at a drying temperature of 60°C and 1 m/s air velocity was significantly diminishing to 3.68 hr for the formulation of 40% oats flour with 1 mm thickness of the fruit. The color of the fruit leathers was highly dependent on the drying temperature and the fruit leathers product formulation. The total aerobic plate count and yeast and mold count results revealed <1 × 10 1 CFU/g which were safe for consumption. The protein content of the fruit leathers increased from 6.58 to 11.25 g/100 g with a range of oats flour formulation (0% to 40%). The quality parameter results attested to sustainable sources of nutrient‐dense fruit leathers to address the problems of malnutrition. Practical applications Annona muricata L. fruits like most fresh fruits have a short harvest season and are sensitive to deterioration and even when stored under refrigerated conditions due to biochemical changes and chilling injury. For this reason, making fruit leathers from fresh fruits is an effective way to preserve Annona fruits in their peak harvesting time throughout the regions of Ethiopia. Fruit leathers was successfully developed from Annona muricata L. fruit and Avena sativa flour and this processed product was intended to preserve the fruits and adapt the process technology for the production of fruit leathers. The research is convenient to various food industries and health‐conscious consumers. Thus, fruit leathers manufacturing from local and existing resources can be used as a means of import substitution and contribute to food and nutrition security. The practical application contributes to creating job opportunities to the community via the manufacture and commercialization of fruit leathers products.