Fruit Leather Research Articles

Transformation of Quality Attributes of Fruit Leathers Using Diverse Hydrocolloids: Recent Application and Future Perspective

ABSTRACTThis study provides a comprehensive review of recent advancements in the application of diverse hydrocolloids in the formulation of fruit‐based leathers. It highlights the significant impact of hydrocolloids in improving the techno‐functional properties of these fruit leathers to align with consumer preferences. The review extends beyond traditional attributes, exploring the specific effects of hydrocolloids on fruit leather formulations. Key factors such as fruit selection, processing methods, the type and concentration of hydrocolloids, and their synergistic interactions are thoroughly evaluated. The review also highlights the importance of controlling parameters like pH, sugar content, total soluble solids (TSS), drying temperature, and drying time which are crucial for maintaining the quality attributes of fruit leathers. By addressing these aspects, the study offers a comprehensive understanding of the role hydrocolloids play in developing superior fruit leather products. Moreover, the textural, and sensory properties and retention of anti‐oxidant activity of fruit leathers are significantly improved with the use of hydrocolloids. This enhancement not only provides consumer demands for better texture and taste but also promotes the creation of healthier food products. Overall, this review underscores the potential of hydrocolloids in transforming fruit leather formulations, leading to more appealing and health‐conscious food options.

Development of kiwi fruit leather incorporated with hydrocolloids and betacyanin microcapsules: Rheological behaviour and release kinetics of betacyanin

The kiwi fruit leather incorporated with betacyanin microcapsules was prepared using three hydrocolloids namely xanthan gum, gellan gum, and guar gum. The four-kiwi fruit puree prepared for the study were kiwi fruit puree without hydrocolloid (CP), with xanthan gum (XE), with gellan gum (EP), and with guar gum (UP). The influence of various hydrocolloids and temperatures on rheological properties of kiwi fruit puree was investigated using the Cross, Carreau, and modified Powell model. The apparent viscosity was decreased with increase in shear rate and rise of temperature. The incorporation of hydrocolloid also increased viscosity of prepared puree. Cross model (R2>0.989) found to fit the apparent viscosity with respect to shear rate. The flow behaviour index of four kiwi fruit puree samples was found to be less than one depicting pseudoplastic fluid with shear thinning behaviour. For dynamic rheology study in the frequency range of 1–60 rad/s, the storage modulus was higher than loss modulus at specific frequency that implies, elastic properties of puree were dominant over the viscous ones suggesting the weak gel-like network of kiwi fruit puree. The glass transition temperature of prepared kiwi fruit leathers ranged from 59-64°C. The in vitro betacyanin release from the leather sample was studied and Peppas-Sahlin model was observed to be one of the ideal model when compared with the other kinetic models. The development of kiwi fruit leather with hydrocolloids and betacyanin microcapsules represented a successful strategy to create a functional snack that combines health benefits with consumer-desirable sensory attributes.

Karakteristik Fisikokimia dan Sensori Fruit Leather dari Campuran Buah Sirsak dan Buah Nangka

Fruit leather is a processed food derived from dried pulp, so it is a thin sheet that can be rolled up and has a distinctive flavor depending on the fruit as the raw material. This study aimed to obtain the best ratio of soursop and jackfruit on fruit leather's physicochemical and sensory characteristics. The fruit leather treatment in this study was the ratio of soursop pulp and jackfruit pulp, namely SN₁ (80:20), SN₂ (70:30), SN (60:40), and SN₄ (50:50). The data obtained were statistically analyzed using ANOVA test. If the calculated F value is greater than or equal to the F table, proceed with Duncan's Multiple Range Test (DMRT) at the 5% level. The results of variance analysis showed that the ratio of soursop pulp and jackfruit pulp had a significant effect on moisture content, ash content, acidity (pH), fiber content, total sugar content, color test, and sensory assessment consisting of descriptive test and hedonic test. This study's selected fruit leather treatment was SN₂ treatment of soursop pulp and jackfruit pulp (70:30). 11,47% moisture content, 0,49% ash content, 3,68 pH value, 0,38% crude fiber content, 51,73% total sugar content, color test L* value 58,68, a* value 10,94, and b* value 22,94. The descriptive test obtained yellow color, a slight jackfruit scent, a slight jackfruit taste, and a chewy texture. Assessment of color, taste, chewiness, and overall assessment was liked, and the panelists slightly liked the scent.

Effect of fruit pulp and sugar concentration on the physicochemical, phytochemical and sensory characteristics of star fruit (Averrhoa carambola) leather

Starfruit is an underutilized fruit and is rich in vitamin C. Fruit leather from starfruit was prepared in this study and analyses of its physicochemical, phytochemical, and sensory characteristics were performed. Five samples named A, B, C, D and E were prepared with different proportions of fruit pulp:sugar of 70:30, 75:25, 80:20, 85:15 and 90:10, respectively. All the prepared samples were subjected to analyses. Phytochemical contents were found to increase with increasing fruit pulp proportion, thus sample E (90:10) was found to be the best in terms of phytochemical content. Similarly, product sample C (80:20) was scored the highest by the panelist in terms of sensory aspect. The best product sample C had total soluble solids (TSS) of 31 ± 2 °Bx, total ash content of 2.482 ± 0.001 %, acid insoluble ash of 1.0013 ± 0.002 %, crude protein of 0.5902 ± 0.004 %, crude fat of 0.3514 ± 0.003 %, crude fiber of 0.8991 ± 0.003 %, carbohydrate of 95.67 ± 0.04 %, vitamin C of 24.24 ± 0.1 mg/100g, total energy of 338.11 ± 0.04 Kcal/100 g, total phenolic content (TPC) of 6.105 ± 0.001 mg GAE/g of dry extract, total flavonoid content (TFC) of 1.125 ± 0.002 mg QE/g of dry extract and DPPH scavenging activity of 27.268 ± 0.001 %. Panelists responded favorably to the prepared product samples.

Change of bioactive properties, spectral reflectance, and color characteristics of European cranberry (Viburnum opulus L.) juice as affected by foam mat drying technique

The European cranberry bush, known for its health benefits, can only be consumed through fermentation. This study aimed to develop a fruit leather made from European cranberry bush using quince seed gel and the foam drying method. For this purpose, quince seed gel was added to European cranberry juice to increase consistency. Then, European cranberry fruit leather was obtained by drying at 70, 80, and 90 °C air temperatures using foam mat drying technology. Spectral reflectance, color, drying kinetics, anthocyanin, ascorbic acid, and total phenolic content, antiradical activity, and macro-micronutrient concentrations of the resulting fruit pulp were investigated. The foam mat drying process at 90 °C had the greatest values of ascorbic acid (0.996 mg g− 1), anthocyanin (275.9 mg kg− 1), DPPH (47.77%), and ABTS.+ (68.76 µg TE g− 1). In addition, the highest value of total phenolic content (37.75 mg g− 1) was obtained in the foam mat drying process at 80 °C. The highest concentration of P, Na, Mg, K, Ca, and Mn in fruit leather was obtained at 70 °C, and the highest concentration of S, Cu, and Zn was obtained at 90 °C. The lowest spectral reflectance values were measured at 90 °C. In conclusion, the present study explored the fact that adding quince seed gel, extremely rich in biochemical content, significantly enhanced the bioactivity properties of European cranberry bush fruit leather.

Physicochemical and sensory quality of high antioxidant fruit leather of red dragon fruit and watermelon rind enriched with seaweed

Fruit, as a source of antioxidants and phenolic compounds, is perishable. It also has an underutilized component. Fruit leather has a long shelf life in the form of thin sheets with a distinctive texture. This study aimed to investigate the effect of seaweed (Eucheuma cottonii) addition on the physicochemical and sensory quality of fruit leather made from the combination of red dragon fruit and watermelon rind. The physicochemical quality was characterized by measuring the critical quality parameters of fruit leathers, including proximate analysis, water activity, total phenol, antioxidant activity, texture, and organoleptic analysis. The statistical analysis of phenolic compound activity, antioxidant activity, vitamin C, moisture content, carbohydrates, and water activity (aw) was conducted using a one-way ANOVA test, while the analysis of ash content, protein, fat, tensile strength, elongation, and organoleptic properties was performed using the Kruskal–Wallis test. Increasing seaweed concentration significantly increased moisture, ash, protein, vitamin C, total phenol, water activity, and elongation but decreased fat content. Furthermore, the increase in seaweed concentration reduced liking toward taste and color significantly but increased texture liking. The best product was the F2 product with 10% seaweed. F2 has the following attributes: 11.07% of moisture content, 2.34% of ash, 1.53% of protein, 0.19% of fat, 84.86% of carbohydrate, 8.17 mg/100 g of vitamin C, 0.41 of water activity, 0.54 N/m2 of tensile strength, 22.22% of elongation, 107.39 ppm of IC50, 1.66 mg/GAE g of total phenolics.

Standardization of recipe for preparation of jaggery based persimmon fruit leather

Standardization of recipe for preparation of jaggery based persimmon fruit leather

Development and standardization of jackfruit: Based fruit leather

Development and standardization of jackfruit: Based fruit leather

Development, Chemical and Sensory Characterization of Chokeberry (Aronia melanocarpa) Sour Concentrate and Fruit Leather (Pestil)

ABSTRACT Various products can be made from high-nutritional fruits and can be consumed throughout the year. Traditionally, leather can be produced by using some fruits such as mulberry, grape, apricot, fig, and plum, and pomegranate is generally used in sour concentrate production. This study investigated some physicochemical properties, nutritional contents and consumer acceptance of sour concentrate and leather products obtained from chokeberry (Aronia melanocarpa) fruit. Because of the characteristic astringent flavor of Aronia fruits, they cannot be consumed as raw fruit, they are consumed by processing into various products. The results revealed that sour concentrate and fruit leather contain high amounts of total phenols, flavonoids, and proanthocyanidins and have high antioxidant activity. Total phenolic content of sour concentrate and fruit leather were found 2835.52 ± 258.70 mg GAE for 100 g DM and 2043.36 ± 59.60 mg GAE for 100 g DM, respectively. The sensory evaluation of sour and leather proved the acceptability by consumers. As a result of this study, it was concluded that new and healthy sour and leather can be produced commercially and alternatives to traditional products.

The effect of free and encapsulated probiotic bacteria on some physicochemical, microbiological, and textural properties of apricot leather (pestil) during storage.

Pestil, also known as fruit leather, has emerged as a promising non-dairy carrier for probiotics, utilizing apricots and incorporating probiotics into its formulation. This study aimed to develop a healthy snack bar by incorporating three distinct strains of probiotic bacteria, both in free and encapsulated forms, into the recipe of apricot leather. The physicochemical, bioactive, microbiological, and textural attributes of the resulting apricot pestils were evaluated over a 120-day storage period. Fluctuations in pH (4.74-4.97) were observed during storage, whereas water activity (0.31-0.45) and moisture content (8.05%-13.40%) exhibited a decreasing trend over time. Incorporating free or encapsulated bacteria resulted in a darker surface, attributed to the intermolecular interactions between probiotics and the pestil matrix. The initial total phenolic content was highest and declined significantly during storage (52.13-291.73mg gallic acid equivalent/100g) (p<0.05). Viability was found to be higher in the encapsulated forms of bacteria at the conclusion of the storage period. Overall, apricot pestil emerged as a promising matrix for viable probiotics, facilitating their delivery and hosting in both free and encapsulated forms during storage.

Characteristics of Fruit Leather with Proportion of Carica Puree (Carica pubescens) : Lime Juice (Citrus aurantifolia) and Carrageenan and Their Shelf Life Estimation

Fruit leather is a delectable treat crafted from pureed and dehydrated fruit. Carica fruit (Carica pubescens) contains fiber and pectin, which are requirements for making fruit leather. Lime (Citrus aurantifolia) was added as an acid in the gel formation. The addition of carrageenan is expected to improve the plasticity of fruit leather. One of the qualities of fruit leather is determined by its shelf life. This study seeks to assess the physicochemical and organoleptic attributes of carica and lime fruit leather, as well as to analyze the estimation of shelf life resulting from the optimal treatment. Factorial completely randomized design (CRD) with two factors was utilized in the study. Factor I involved the ratio of carica puree to lime juice (95:5, 90:10, 85:15), while factor II consisted of different carrageenan concentrations (0,3%, 0,6%, 0,9%) with two replications. The results were documented in English. The data was subjected to analysis of variance (ANOVA) followed by Duncan's New Multiple Range Test (DNMRT) at a significance level of 5%. The most effective treatment was found to be a blend of 95% carica puree to 5% lime juice, combined with 0.9% carrageenan. The test results revealed a moisture content of 15,33%, crude fiber content of 2,55%, pH level of 4.65, tensile strength of 4,45 N, vitamin C concentration of 12,20 mg/100g, antioxidant activity of 25,23%, color intensity of 3,24 (neutral), aroma profile of 3,04 (neutral), taste rating of 4,00 (like), texture score of 3,12 (neutral), total dietary fiber content of 4,45%, and an estimated shelf life of 70 days at 10⁰C (under refrigeration), 10 days at 30⁰C (at room temperature), and 3 days at 50⁰C.

Aktivitas Antioksidan, Karakteristik Kimia, dan Sensori Fruit Leather Buah Jambu Biji Merah dan Naga Merah

&lt;em&gt;Fruit leather&lt;/em&gt;&lt;em&gt; is a processed product made from dried fruit puree, thin sheet-shaped with a thickness of 2-3 mm, moisture content of 10-15%, and generally had color and distinctive taste from the fruit as the raw material. The research purpose was to study the effect of red guava (Psidium guajava L) and red dragon fruit (Hylocereus polyrhizus) combination on the antioxidant activity, chemical, and sensory characteristics of the fruit leather. A complete randomized design consisting of five treatments and three tests was carried out in this study, where the treatment was the ratio of red guava and red dragon fruit puree, namely: JN&lt;sub&gt;1&lt;/sub&gt; (100%: 0%), JN&lt;sub&gt;2&lt;/sub&gt; (90%: 10%), JN&lt;sub&gt;3&lt;/sub&gt; (80%: 20%), JN&lt;sub&gt;4&lt;/sub&gt; (70%: 30%), and JN&lt;sub&gt;5&lt;/sub&gt;(60%: 40%). Analyzed statistically using Anova and Duncan's new multiple range test at 5% were conducted in this research. The research showed that a combination of red guava and red dragon fruit significantly affected antioxidant activity, moisture and ash content, degree of acidity (pH), and organoleptic test. The best fruit leather was JN&lt;sub&gt;3&lt;/sub&gt; (80% red guava fruit: 20% red dragon fruit) with 12.17% water content, 0.49% ash content, 4.40 pH, and 79.84 µg/ml antioxidant activity. The overall fruit leather was preferred by the panelists with the description of rather red color, rather red guava-red dragon fruit-flavored, red guava-red dragon fruit taste, and rather springy.&lt;/em&gt;

Development and characterization of cranberry pomace extract incorporated and vitamin E fortified edible films as an edible separation sheet for fruit leather.

The separation sheets for fruit leather are traditionally made of plastic film or wax paper, which not only leads to environmental issues but also is inconvenience to consumers. This study evaluated edible fruit leather separation sheets using food polymers, including hydroxypropyl methyl cellulose (HPMC) and incorporation of cranberry pomace water extract (CPE) for providing natural fruit pigment, flavor, and phenolics. HPMCCPE film was then further improved by incorporating hydrophobic compound (oleic acid, OA) and vitamin E (VE) via cellulose nanocrystal (CNC) Pickering emulsion (CNCP) for enhancing film hydrophobicity and nutritional benefit, respectively. The CNCP-HPMCCPE film exhibited reduced water vapor permeability (∼0.033gmm/m2dPa) compared to HPMCCPE film (∼0.59gmm/m2dPa) and had the least change in mass and moisture content when wrapping fruit leather for up to 2 weeks of ambient storage. The fruit leather wrapped by CNCP-HPMCCPE film showed lower weight change than those by films without CNCP due to low mass transfer between film and fruit leather. CNCP resulted in controlled release of VE into a food simulating solvent (ethanol). The developed colorful and edible fruit leather separation sheet satisfied the increased market demands on sustainable food packaging. PRACTICAL APPLICATION: Colorful and flavorful edible films made of edible polymers, fruit pomace water extract, and emulsified hydrophobic compounds with vitamin E were created. The films have the satisfactory performance to replace the conventional fruit leather separation sheet made of plastic or wax paper. The edible films can be eaten with packaged fruit leather for not only reducing packaging waste but also providing convenience and nutritional benefit to consumers. These functional edible films may also be utilized to package other food products for promoting packaging sustainability and nutritional benefit.

Characteristics of Fruit Leather Made from Jackfruit (Artocarpus heterophyllus) with the Addition of Gracilaria sp. Agar Flour

Fruit leather is a food modification of semi-wet or dry processed fruit products in the form of thin sheets. Agar flour from seaweed Gracilaria sp. Can be used to improve the texture of fruit leather so that it is easy to consume. The aim of this research was to determine the role of agar powder from Gracilaria sp. in improving the texture of fruit leather and the influence on consumer preference value. The research method used is experimental laboratories. Making fruit leather using jackfruit then adding agar flour from Gracilaria sp. using control concentrations, 0.5%, 1%, 1.5%, and 2%. Testing of jackfruit fruit leather includes total sugar, water content, pH, ash content, texture and hedonic test. The results showed that the addition of Gracilaria sp agar powder had significant effect on all fruit leather parameters. The addition of 0.5% Gracilaria sp agar flour produced the best fruit leather.

Consumer perception and acceptance of edible packaging for various food products.

Excessive use of single-use plastic packaging presents an imminent threat to the environment. One of the emerging solutions is using edible food packaging. However, there is lack of consumer information toward edible packaging. This study evaluated consumer attitude, acceptability, and purchase intent of three types of edible food packaging: muffin liner, cranberry pomace fruit leather wrap, and powdered drink sachet. One hundred consumers who frequently consumed muffins, strawberry fruit leather, and powdered lemonade were selected from metropolitan area of Portland, Oregon to participate in the study. The panelists were presented with the edible films and the food products with the edible packaging, information card highlighting the environmental-friendly edible package, and were prompted with describing the sensory attributes, purchase intent, and qualities regarding the edible packaging with and without food. Overall, panelists liked the three foods with the edible packaging giving overall liking scores of 7.48, 8.06, and 7.48 for the muffin liners, edible fruit leather wraps, and powdered drink sachets, respectively, based on a 9-point hedonic scale where 1=dislike extremely and 9=like extremely. When asked about hypothetical purchase intent, 64%-68% of panelists positively reacted to purchase intent and would buy all three types of edible packaging products. Based on the positive reaction from panelists, edible packaging maybe a possible solution to reducing single-use plastic packaging in the food industry. This study can be the catalyst for further investigation of the efficacy of different applications of edible food packaging as well as consumer perceptions of eating their packaging. PRACTICAL APPLICATION: Edible food packaging is an emerging solution for reducing single-use plastic waste. This study investigated consumer attitude, acceptability, and purchase intent of edible food packaging for three food packaging applications, including edible muffin liner, fruit leather wrap, and powdered drink sachet. This study demonstrated that consumers strongly agree that edible packaging would serve as an environmentally sustainable solution to single-use plastics, and are willing to spend more to purchase these sustainable alternatives. This study provides new information toward the future development of edible packaging and consumer perceptions of eating their packaging.

An Apple and Acáchul Berry Snack Rich in Bioaccessible Antioxidants and Folic Acid: A Healthy Alternative for Prenatal Diets.

A fruit leather (apple and acáchul berry) oriented toward women of reproductive age was developed. The snack was supplemented with an ingredient composed of folic acid (FA) and whey proteins (WPI) to ensure the required vitamin intake to prevent fetal neural tube defects. In order to generate a low-calorie snack, alternative sweeteners were used (stevia and maltitol). The fruit leather composition was determined. Also, an in vitro digestion process was carried out to evaluate the bioaccessibility of compounds with antioxidant capacity (AC), total polyphenols (TPCs), total monomeric anthocyanins (ACY), and FA. The quantification of FA was conducted by a microbiological method and by HPLC. The leather contained carbohydrates (70%) and antioxidant compounds, mainly from fruits. Bioaccessibility was high for AC (50%) and TPCs (90%), and low for ACY (17%). Regarding FA, bioaccessibility was higher for WPI-FA (50%) than for FA alone (37%), suggesting that WPI effectively protected the vitamin from processing and digestion. Furthermore, the product was shown to be non-cytotoxic in a Caco-2 cell model. The developed snack is an interesting option due to its low energy intake, no added sugar, and high content of bioactive compounds. Also, the supplementation with WPI-FA improved the conservation and bioaccessibility of FA.

Chemical Composition, Physicochemical Properties, and Sensory Attributes of Pawpaw-Banana Mixed Fruit Leather

Fruits offer nutrient‐dense and satiety choice for a healthy diet; However, they are highly perishable and prone to progressive undesired changes if stored untreated. Post-harvest losses in fruits vary between 15-90% in developing countries. In order to reduce fruits post-harvest losses, it is important to process them into shelf stable products such as fruit leather. Thus, this study assessed the quality attributes of pawpaw-banana mixed fruit leather. The fruit leather was produced by blending varying proportions of banana puree (0 – 40%) with pawpaw puree, and evaluated for chemical and physicochemical properties, carotenoid contents, antioxidant activities, microbiological characteristics and sensory attributes. The vitamin C contents (13.07 mg/100 g) and brix level (12.0 obrix) of the 70%pawpaw leather were the highest among the mixed fruit leather. The beta-carotene and lycopene contents of the mixed fruit leather ranged from 19.78 – 31.88 mg/100g and 70.47- 91.95 mg/100g, respectively. The total phenolic and the FRAP contents of the mixed fruit leather are 0.65 – 0.86 mg/GAE g and 2.34 – 3.84 mmolFe2+/g respectively, while that of the plain pawpaw leather was 0.61 mg/GAE g and 4.11 mmolFe2+/g for total phenolic and the FRAP. The total bacteria count in the fruit leather were within the safe level, while the total coliform and total fungi were not detected. The sensory evaluation results showed that 70%pawpaw leather was highly rated for flavor, taste, texture and overall acceptance. Thus, 70% Pawpaw leather is recommended due to its high nutritional value and sensory attributes.

Karakteristik Fruit Leather Buah Pala (Myristica fragrans) Dengan Variasi Jenis Hidrokoloid Gel

Fruit leather is a processed food product from pulp of fruit flesh that has been crushed with the addition of stabilizer then dried in a mold using an oven, so as to form a thin sheet that can be rolled up. The raw material for fruit leather can come from fruits such as nutmeg flesh. The purpose of this study was to determine the physical and chemical characteristics of fruit leather from nutmeg flesh with a variation of 0.3% hydrocolloid gel (CMC, pectin and carrageenan). Parameters observed included color, texture, water content, and pH. The results showed that the physical characteristics of the fruit leather of nutmeg flesh with the addition of carrageenan had a texture value of 0.12 kg/mm2 and a color with an *L value of 27.45; the value of *a is 6.03; the value of *b is 13.20. While the chemical characteristics have a water content value of 22.37% and a pH of 3.56. The addition of CMC has a texture value of 0.28 kg/mm2 and a color value with a *L value of 30.78; the value of *a is 5.94; the value of *b is 12.41. While the chemical characteristics have a water content value of 19.03% and a pH of 3.51. The addition of pectin has a texture value of 0.23 kg/mm2 and a color value of *L, which is 31.02; the value of *a is 5.77; the value of *b is 12.31. While the chemical characteristics have a water content value of 16.61% and a pH of 3.33.

Effect of using different strips on reducing the most common error in panoramic imaging: A randomised controlled trial on palatoglossal air space shadow.

Panoramic radiography quality can be impaired by some errors such as positioning errors. Palatoglossal air space shadow error is one of the most common positioning errors and it is due to the tongue not sticking to the roof of the palate. Techniques used to deal with this error might help prevent unnecessary radiation to patients and save them time and money. The study aimed to investigate the effects of using celluloid matrix and edible tapes (fruit leather and chewing gum) on reducing the palatoglossal air space shadow error in panoramic imaging. In our study, 270 patients referred to the Department of Radiology were randomised into three groups: a control group, a celluloid matrix group and an edible tapes group. Before panoramic imaging, all patients were instructed to adhere their tongues to the roof of their mouths, with the distinction that for the celluloid matrix and edible tapes groups, patients were asked to place celluloid tapes, fruit leathers, or chewing gums on their tongues before doing so. The routine imaging process was then performed, and the results were compared across groups to evaluate the incidence of palatoglossal air space shadow error. The number of error-free images in each fruit leather, chewing gum and celluloid tape group were significantly higher than the control group (all cases P < 0.05). The chances of error-free images in the fruit leather groups were the highest (9.57 times). The age (P = 0.136) and gender (P = 0.272) of patients had no significant effect on the results of interventions. The application of fruit leathers, chewing gums and celluloid tapes reduced the palatoglossal air space shadow error of panoramic imaging.

Physicochemical and Sensory Analysis of Fruit Leather Made from Orange Peel and Dragon Fruit Peel with Isomalto-Oligosaccharides as Sucrose Substitute

Physicochemical and Sensory Analysis of Fruit Leather Made from Orange Peel and Dragon Fruit Peel with Isomalto-Oligosaccharides as Sucrose Substitute