Abstract
Physico-chemical, antioxidant and sensorial properties of fruit leathers made from “Malga” and “Murano” strawberry cultivars
Highlights
Strawberries are recognized as an antioxidant source due to their high content of anthocyanins, other phenolic compounds and ascorbic acid
There was a substantial increase in soluble solids content and titratable acidity of both strawberry leathers as a result of honey and lemon juice addition and drying
The anthocyanin content in the strawberry leather decreased by 67.38% (“Murano”) and 64.07% (“Malga”), while the total phenolic content decreased by 43.81% (“Murano”) and 32.33% (“Malga”)
Summary
The objective of this study was to formulate and to characterize fruit leather made from two strawberry cultivars using honey and lemon juice as ingredients. The aim of this study was to investigate the effects of the cultivar and of the drying process on antioxidant content, physico-chemical and sensorial properties of strawberry fruit leathers made with honey and lemon juice as natural ingredients
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