Preparation of mango leather and quality analysis

Fruit leather are dried fruits that use fresh fruit. This study used mango and jaggery in preparing the fruit leather. The objective of this studies was to determine the best formulation in producing mango leather and to determine the production quality of mango leather in terms of physical properties, colour and water activity, aw. These studies used different percentages of jaggery which were 0 %, 10 %, 20 % and 30 % and different mango purees were 400 g, 360 g, 340 g and 280 g, respectively. Physical properties were analysed in terms of hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness by using Texture Analyzer CT3. In addition, the parameters for colour analysis L* a* b* were determined using Chroma Meter Konica Minolta CR-400, while the water activity, aw analysis was measured using Pawkit. Data were analysed using a t-test to determine whether there were significant differences in comparing the parameters between the two different formulations. Results showed hysical properties for hardness (24.00 g to 69.5 g), adhesiveness (0.03 mJ to 0.17 mJ), cohesiveness (0.70 J/m² to 1.19 J/m²), springiness (0.17 cm to 0.19 cm), gumminess (14.67 g to 66.33 g), chewiness (0.27 mJ to 0.93 mJ). For colour analysis, as the percentage of jaggery used increased, the lightness value (L*) for mango leather decreased, the value of yellowness (b*) decreased, while the value of redness (a*) increased. The analysis of water activity was in range (0.66 to 0.88) according to the drying process. Therefore, fruit leather made from the formulation of F3 has the acceptable quality of physical properties, colour, and water activity. In conclusion, this study proved that the fruit leather produced from mango and jaggery warranted research development for commercialisation purposes.