Evaluation of sensory and physico-chemical properties of Langra variety mango leather

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.