Processing of minerals and anthocyanins‐rich mixed‐fruit leather from banana ( Musa acuminata ) and sohiong ( Prunus nepalensis )

Abstract

A mixed-fruit leather of banana and sohiong (Prunus nepalensis) fruits using optimized conditions was prepared. Central composite design was conducted to optimize the concentration of the independent variables, viz. sohiong, citric acid, and pectin taking anthocyanin content and DPPH scavenging activity as the responses and keeping the concentration of banana (70 g) and sugar (10 g) constant. The optimized leather contained 0.9 g of citric acid, 0.9 g of pectin, and 28.04 g of sohiong and recorded anthocyanins content of 5.53 mg cyanidin-3-glucoside/100 g and 91.3% DPPH scavenging activity. The content of ascorbic acid, potassium, and magnesium in 100 g of the optimized leather was 200, 649.8, and 104.88 mg, respectively. Modified Page model gave the best fit for drying behavior of leather. Addition of maltodextrin improved the textural properties of gumminess and chewiness of the leather samples. The leather with 1.5% maltodextrin was judged the best for sensory attributes. Novelty impact statement About 75% of banana suffer post-harvest loss and there is a need to develop a healthy snack utilizing banana which is rich in potassium and fiber. Sohiong is a minor fruit that is very rich in anthocyanins. The leather incorporating banana and sohiong was developed using optimized conditions for maximum anthocyanin content and DPPH radical scavenging activity. The study results revealed the scope for developing mineral and anthocyanin-rich mixed fruit leather. Textural and sensory evaluation results indicate that the mixed fruit leather can be promoted as a healthy snack. Processing bananas into leather will also help to reduce post-harvest loss of banana.