Fruit Leather Research Articles

Development of nutrition rich mixed fruit leather from Apple and Papaya: A review

Apple and papaya are renowned for its nutritional properties, being a rich source of vitamin C, fiber, antioxidants, vitamin K and E and minerals. Post Harvest loss would be very high, to address this issue in the present review developing of fruit leather with different fruits such as apple and papaya. Processing apple and papaya into alternative products become essential to address these issues. One such product is papaya and apple leather, which aids in better utilization and preservation of the fruit’s qualities. In the present review with different combinations of apple and papaya would check the physiochemical properties and organoleptic acceptability. The present review revels the different enzymes, antioxidants, vitamins and minerals which are present in different combinates of fruit leather. In the present review novel development of fruit leathers prepared from apple and papaya, further research focusing on fruit leather and latest combinations and technologies used in fruit leather development would revel.

Pendugaan Umur Simpan Fruit Leather Mangga dan Nanas menggunakan Metode ASLT Model Arrhenius

The purpose of this study was to determine the shelf life of pineapple mango fruit leather during storage in three temperature conditions namely 25oC, 35oC and 45oC. The method of assessing storage life with ASLT is carried out under the influence of temperature to accelerate the development of reactions that result in decomposition. fruit leather was stored in three incubators at 25oC, 35oC and 45oC for 20 days. Observations were made on the pineapple mango fruit leather in each incubator every 5 days. The data obtained was processed using simple linear regression method. The results of calculations with the Arrhenius equation obtained a correlation coefficient (R2) for water content of 0.8333; Aw of 0.9116; texture of 0.9006; taste of 0.9739 and color of 0.8597. Flavor has the highest colleration coefficient selected as a determinant of the shelf life of pineapple mango fruit leather. Based on the results of calculations with the Accelerated Shelf Life Test (ASLT) method, it can be concluded that the shelf life of pineapple mango fruit leather at 25°C is 72 days (2 months 4 days); at 35°C is 43 days (1 month 13 days); and at 45°C is 32 days (1 month 2 days).

Effect of Erythritol and Stevia Sweetener Types on The Sensory Characteristics of Siam Orange Peel – Mango Fruit Leather

The high prevalence of degenerative diseases has a positive correlation with excess sugar intake. Fruit leather is a processed product from fruit puree with the addition of sucrose sugar, so the sugar content is high. This study aims to determine the effect of the types of sweeteners erythritol and stevia on the sensory characteristics of the fruit leather of Siam Orange Peels-Mango. This study used a factorial complete randomized design (CRD) with two factors, the ratio of siam orange peel and mango fruit with 4 levels ((0%: 100%), (10%: 90%), (20%: 80%), (30%:70%)) and type of sweetener with 2 levels (erythritol and stevia). The sensory parameters tested included color, smell, taste, texture and overall. The results showed that the two factors and their interactions had a significant effect on all sensory attributes tested. Based on sensory analysis, fruit leather products 10% orange peel and 90% mango with erythritol sweetener type were the most preferred products on all sensory attributes.

Study of The Chemical Characteristics Of Leather Fruit Banana Kepok (Musa Paradisiaca L.) And Yellow Pumpkin (Cucurbita Moschata)

Fruit leather is a product of processed fruit that is crushed and dried in the form of thin sheets with a plastic texture, has a distinctive consistency and taste. It is possible that the addition of other components can provide different characteristics of color, taste, aroma and nutritional value to fruit leather. This research aims to determine the effect of the concentration of kepok banana and yellow pumpkin on the chemical characteristics of fruit leather. The method used in this research was a Completely Randomized Design (CRD) with a comparison of banana kepok and pumpkin (F) with 5 treatments, namely F1: banana kepok 100%: pumpkin pumpkin 0%; F2: kepok banana 75%: yellow pumpkin 25%; F3: kepok banana 50%: yellow pumpkin 50%; F4: kepok banana 25%: yellow pumpkin 75%; F5: kepok banana 0%: pumpkin 100%, each treatment was repeated 3 times to obtain 15 treatment units. Research parameters include water content (thermogravimetric method), ash content (drying method) and vitamin C content (iodometric titration). The research data were analyzed using the program (SPSS) version 25.0 using the One Way Analysis of Variance (ANOVA) method. If there is a real difference in the treatment, a further test is carried out using the Duncan's Multiple Range Test (DMRT) method at a significance level of 5%. The results of the research showed that the comparative treatment of kepok banana and yellow pumpkin had a significant effect on water content with the average obtained between 10.39%-11.29% still meets the maximum limit of SNI No. 1718 of 1996, namely below 25%, and the ash content is between 1.39%-1.58%, and has no real effect on vitamin C with an average of 1.48%. -1.69%. Keywords: Fruit leather, Chemical Characteristics, Yellow Pumpkin, Kepok Banana

Effect of Mango Puree (Mangifera Indica L) and Pineapple Puree (Ananas Comosus (L.) Merr) Balance on the Characteristics of Fruit Leather Produced

Fruit leather is one type of food that can be used as an alternative to processed food made from fruits. Some of the fruits that can be processed into fruit leather are harum manis mango and pineapple. The purpose of the study is to find out the right balance between mango and pineapple so as to produce fruit leather with good characteristics. The research was carried out at the Chemical Laboratory and Food Processing Laboratory, Faculty of Agriculture, Ma'soem University in the second week of June to the second week of August 2022. The method used in this study is a Randomized Block Design (RAK) method which consisted of 6 treatments and each was repeated 4 times. The treatment is Mango: Pineapple A(0:100), B(20:80), C(40:60), D(60:40), E(80:20), F(100:0). The analysis in this study includes chemical tests and organoleptic tests. Chemical tests consist of analysis of water content and total dissolved solids while organoleptic tests are carried out on the level of preference for color, taste, aroma, and texture. The results showed that the balance of mango and pineapple puree had a significant effect on water content, total dissolved solids, and level of preference for fruit leather texture. Meanwhile, the level of preference for the color, taste and aroma of fruit leather was not significantly different. The organoleptic D(60:40) balance produced the best level of taste and aroma preference.

Nutritional and Sensory Evaluation of Low-Cost Iron Rich Recipes Fortified with Garden Cress Seeds (Lepidium Sativum)

Abstract: Seeds are versatile ingredient, which can be used to enhance texture and add burst of micro nutrients. Among all known seeds, Garden cress seed (Gcs) is an unpopular and often referred as Forgotten Superfood as general public is unaware of its inexpensiveness and nutritive potential which is yet not utilised to its fullest. Gcs comes with hampered number of micronutrients, 100 gm of Gcs contain 723mg phosphorus, 377 mg calcium and 100 mg iron. This study focuses on the development of low-cost iron rich recipes using Gcs. The two recipes developed were Fruit Leather (FL) and Instant Sattu premix drink (SD). Three variants for each recipe were created, as FL1, FL2, FL3 and SD1, SD2, SD3; with different level of fortification, which was first sensory analysed, to estimate the most accepted variants. The best accepted variant FL3 and SD2 was not significant (p>0.05) different in other attributes. Nutrients like iron. protein, carbohydrate, and fibre were analysed. FL cover 11.25% DV of total iron requirement, SD comprehend 37.50%. Both the product contains beneficial amount of protein, carbohydrates and fibre, which will aid both adolescence and people of older age. The cost of the products was relatively lower than the market price, total production cost of FL was 12.5 Rs/100gm and SD cost for 18.5 Rs/100 gm. Both the products are worthwhile as they provide such vital nutrients in abundant on lower cost.

Pengembangan Produk Lembaran Buah (Fruit Leather) Jambu Air Dengan Fortifikasi Spirulina sp.

Fruit leather is one of the fruit processing by drying fruit pulp (puree) in the form of thin sheets so that it is shaped like fruit leather. Fruit leather product development is done by adding small components to the product in order to have a higher nutritional value. This addition is known as fortification. One of the fortification agents that has complete nutritional content is Spirulina. The purpose of this study was to determine the best formulation of water guava fruit leather product development fortified with Spirulina by looking at consumer acceptance through sensory tests and looking at the nutritional content of the fruit leather product. The treatments in this study consisted of three, namely Spirulina fortification as much as 0.1%, 0.5%, and 1%. Based on statistical tests at the 5% significance level, it showed that Spirulina fortification in all treatments did not make a difference in the sensory assessment of texture, aroma, and taste attributes but made a difference in color attributes. The best formulation of Spirulina fortified water guava fruit leather product development that is accepted by consumers based on the results of the effectiveness test of consumer sensory assessment is a fruit leather product with a formula of 200 grams of water guava fruit pulp, 40 grams of sugar, 2 grams of CMC hydrocolloid, 15 mL of lemon water, and 1 gram of Spirulina powder. Spirulina fortification also increased the protein and fat content of guava fruit leather products.

Assessment of Total Phenolic Compounds, Antioxidant Capacity, β-Carotene Bioaccessibility, HMF Formation, and Color Degradation Kinetics in Pumpkin Pestils

Pestil, often known as fruit leather, is one of the most significant traditional foods manufactured and consumed throughout Türkiye. Due to its practical consumption, the availability of numerous nutrients, and the ability to meet energy requirements, pestil is recognized as a snack food. The aim of this study was to evaluate the bioaccessibility of total phenolic compounds (TPC), antioxidant capacity (AOC), and β-carotene in pumpkin pestils dried by hot air drying (HAD), vacuum drying (VCD), and microwave drying (MD) methods using an in vitro digestion model. Additionally, 5-hydroxymethylfurfural (HMF) formation and color degradation of pestils were evaluated. Changes in TPC and AOC were determined using spectrophotometric methods, whereas the detections of β-carotene and HMF were carried out with high performance liquid chromatography–photodiode array detector (HPLC–PDA). Significantly higher TPC (10.99–105.70%) and AOC (15.30–118.58%, 21.88–401.04% and 89.28–482.14%, in CUPRAC, FRAP, and DPPH assays, respectively) values were observed after drying (p<0.05). Moreover, it was observed that there were statistically significant increases in TPC and AOC values after digestion for all pumpkin pestils compared to undigested samples (p<0.05). Drying process resulted in lower β-carotene content (between 32.15–61.11%) in pumpkin pestils; however, it increased the percentage of bioaccessible β-carotene (max 62.16%) in the pestil samples. Compared to HD and VCD techniques, pumpkin pestils dried with MD exhibited significantly higher TPC, AOC and β-carotene content (p<0.05). All of the pumpkin pestils except those dried by MD at 180 W contain HMF below the Turkish Standards Institute legal limit of 50 mg/kg. L* value of pestils were described adequately to the zero- and first-order kinetic models while a* and b* values were only fitted to zero-order model. In conclusion, the findings obtained in this study pointed out that drying processes (especially by MD method) increased the bioaccessibility of TPC, AOC, and β-carotene.

Kızılötesi kurutmada hurma (Phoenix dactylifera L.) pestilinin efektif difüzyon katsayısının belirlenmesi: Pişme süresinin etkisi

Longer process times in conventional drying methods can be improved by using rapid technologies. Infrared drying is one of these faster methods. Consumer awareness on health and wellness products has increased and boosted with Covid-19 pandemic. Therefore, consumption trend of snack products formulated with natural ingredients has increased. It is estimated that this trend will continue to rise. In accordance with this, fruit leather production from dates was done by infrared drying and effect of cooking time on drying behavior was investigated. Firstly, dates were washed and seeds were removed, then water was added at a ratio of 1:2.5 (dates:water), and cooked for 30, 45 and 60 min. Samples were pressed and dried at 10 mm thickness. Drying curves showed first order drying kinetics and effective moisture diffusivity (Deff) of fruit leathers were found as 1.5283×10-9, 1.6971×10-9 and 1.7351×10-9 m2/s for 30, 45 and 60 min of cooking time, respectively.

Effect of Drying on Nutritional Profile of Fruit Leathers

The effect of hot air drying on nutritional profile of fruit leathers will help in redefining the importance as a nutritionally concentrated snack. The mango, strawberry fruit pulp was dehydrated at 40, 50, 60, 70ºC in cabinet dryer to standardize the drying temperature with respect to quality attributes. The drying rate curves at mentioned drying air temperature showed that 60ºC drying air temperature was suitable for obtaining good sensory quality dried leather with end moisture content of 16 to 19% for a drying period of 7 hours. Therefore, 60oC temperature was selected for nutritional profiling of fruit pulp vs fruit leather. The proximate composition of mango and strawberry leather (carbohydrate- 58.26/ 73.31%, protein- 1.58/2.95%, Ash- 1.98/2.11%, dietary fibre- 14.06/17.13%) was found to be superior compared to their fruit pulps (carbohydrate- 14.39/11.12%, protein- 0.61/2.64%, crude fibre-0.79/2.9%, ash-0.52/0.51%).

Influence of Type and Concentration of Plasticizers on the Properties of Harumanis Mango Dregs Fruit Leather

ABSTRACT Mango dregs are a by-product that can be used as raw material for fruit leather because of their sufficient fiber and sugar content. The plasticizer forms the desired fruit leather texture that is not brittle and can be rolled up. This study determined the effect of the type and concentration of plasticizer on the physicochemical characteristics of mango dregs fruit leather. This research consisted of four treatments (mango dregs + 3% glycerol (G3); mango dregs + 5% glycerol (G5); mango dregs + 3% sorbitol (S3); mango dregs + 5% sorbitol (S5)) and control (mango dregs). Based on moisture content, hygroscopicity, and hardness results S3 produced the lowest moisture content i.e. 12.89%, hygroscopicity, i.e. 4.8 × 10−3 ±0.16 × 10−3 g H2O/g solid/hour, and hardness i.e. 3456.35 g. Fruit leather with the lowest water activity, reducing sugar, and total sugar was obtained by G5 i.e. 0.426 ± 0.004; 33.82%; and 53.60%, in order. Based on tensile strength, elongation, and Young’s modulus results G3 produced the lowest tensile strength i.e 3.89 MPa, highest elongation i.e. 43.73% and lowest Young’s modulus i.e. 8.88 MPa compared by control sample. Color characteristics show that G3 produced the best characteristics i.e. 57.15 ± 3.747 (L*), 15.33 ± 0.148 (a*), and 48.43 ± 5.765 (b*). Morphological properties by SEM showed that all treated samples exhibited compact, homogeneous, slightly spotted and have layers. The hedonic-quality organoleptic test showed that the mango dregs fruit leathers had a yellow (3.0), slightly strong taste (>2.5), smooth texture (2.8–3.0), and soft (3.0).

Far infrared assisted refractance window drying: Influence on drying characteristics and quality of banana leather

The market demand for fruit-based healthy snacks in dried form is increasing rapidly. Novel and efficient drying techniques are being explored to meet market demand of fruit-based snacks with better nutritive value and sensorial attributes. In this study, suitability of far infrared assisted refractance window (FIR + RW) drying to obtain banana leather was ascertained and drying behavior, bioactives, flavor, microstructure, and sensory attributes were compared with RW and hot air (HA) drying. FIR + RW and RW reduced the drying time by 60–75% and energy consumption by 38–45% as compared to HA. RW drying preserved color and retained higher phenolics (19%), ascorbic acid (22%) and antioxidant capacity (16–47%) compared to HA. Among the studied methods, HA resulted in higher browning index and hydroxymethylfurfural content. FIR + RW and RW dried banana samples had maximum flavor compounds, better overall consumer acceptance and improved cellular structure with widened pores. The study indicated that RW and FIR + RW have good potential to be considered as alternative drying techniques to HA for producing high-quality fruit leather.

Quality Analysis Of Fruit Leather From Mixed Fruit Of Pedada (Sonneratia Caesolaris) And Mango Fruit

Fruit leather is a snack made from fruit puree in the form of thin sheets, plastic texture and can be rolled up. Pedada fruit is a type of mangrove fruit that is rarely used by the community because of its sour taste, so it needs to be combined with fruit that has a sweet taste, such as mango. The purpose of this study was to obtain the best quality fruit leather from a combination of pedada fruit (Sonneratia caseolaris) and mango fruit. This type of research was a pure experiment using a completely randomized design (CRD) with four treatments and three repetitions. The treatment given to the ratio of broiler and mango fruit in the manufacture of fruit leather is X1(1:0 / 100:0), X2(3:1/ 75:25), X3(1:1/ 50:50) and X4(1:3/ 25:75). Data were obtained from five limited panelists who had carried out organoleptic tests. Data will be analyzed statistically using Analysis of Variance (ANOVA). If the analysis of variance shows Fcount>Ftable then Duncan's test will be continued. The results showed that there was a significant effect between X1, X2, X3 and X4 on the quality of shape, color and taste of the fruit leather and there was no significant effect on the quality of the aroma and texture of the fruit leather. The best fruit leather quality test results were obtained at 1:1 treatment with a balanced composition of 50:50.

Sensory analysis of fruit leather from the combination of pedada fruit and api-api fruit as natural dyes

Fruit leather is a product made from processed fruit shaped like a thin sheet. This study aimed to determine the panelist’s preference for fruit leather produced from a combination of pedada fruit and api-api fruit. The study used a Completely Randomized Design (CRD) with five treatments and three repetitions. The treatment formula is PA1 (Pedada fruit 90%: Api-api fruit 10%), PA2 (Pedada fruit 80%: Api-api fruit 20%), PA3 (Pedada fruit 70%: Api-api fruit 30%), PA4 (Pedada fruit 60%: Api-api fruit 40%) and PA5 (Pedada fruit 50%: Api-api fruit 50%). The results of the sensory evaluation of the fruit leather that was tested for the panelists was that the fruit leather type that the panelists liked the most was PA3 with a value of 4.01 (favorite) is a fruit leather with a slightly green color, has a distinctive aroma of pedada fruit and api-api fruit, slightly sweet and sour taste, and a slightly chewy texture.

The characterization and sensory assessment of fruit leather with a combination of puree jicama and pineapple

Fruit leathers are dehydrated fruit, thin and sheet, with intense fruit flavor, made from pureed fruits as snacks or desserts. This study aimed to obtain the optimum ratio puree of jicama and pineapple in the production of fruit leather. This study used a completely randomized design with five treatments and three replications to obtain 15 experimental units. The treatments in this study were the ratio of puree jicama and pineapple, namely BN1 (100:0), BN2 (90:10), BN3 (80:20), BN4 (70:30), BN5 (60:40). Parameters observed included moisture content, ash, degree of acidity (pH), crude fiber, and sensory assessment (descriptive and hedonic). The data obtained were analyzed statistically using analysis of variance and Duncan New Multiple Range Test at a 5% level. The results showed significant moisture content, ash content, degree of acidity (pH), crude fiber, and sensory assessment. The best treatment in this study was BN5 which had 10.84% moisture content, 0.31% ash content, 4.01 acidity (pH) value, and 1.50% crude fiber content. The best treatment’s descriptive test results of the fruit leather have a very yellow color, flavorful pineapple fruit, and sour and slightly chewy texture. The panelists favoured the overall assessment.

Optimization of microwave-assisted process for extraction of phytochemicals from norabogori fruit (Prunuspersica L. Batsch) and its application as fruit leather

Optimization of microwave-assisted process for extraction of phytochemicals from norabogori fruit (Prunuspersica L. Batsch) and its application as fruit leather

CHARACTERISTICS OF MANGO FRUIT LEATHER ( MANGIFERA INDICA ) WITH THE ADDITION OF LIME ( CITRUS AURANTIIFOLIA ) IN VARIATION OF DRYING TEMPERATURE

Mango is a fruit favorite of tropical people and oranges Lime is rich in vitamin C as well abundant available moment season harvest. As an easy commodity broken, needed innovation to get consumed moment no season harvest. Innovation possible processing one of them did fruit leather. Fruit leather is a product layer flt practica, durable and worth economical. Influence variation temperature drying (50 °C; 60 °C; 70 °C; and 80 °C) to characteristics physical that is color and texture as well as Vitamin C levels of fruit leather were observed with us the method Draft Random Complete (RAL) Non-Factorial. Therefore a sensory test was carried out on the resulting product on 25 panelists no trained . From the results research fruit leather mango with a temperature of 60 o C is sufficiently preferred with a content of vitamin C 1of 5.74 (mg/100 g) and water content of 11.59 (% db ) and texture 4365.58 g and color L = 53.81, a= 21.29, b = 48.58).

Processing of encapsulated flaxseed oil‐rich banana‐based (Dwarf cavendish) functional fruit leather

AbstractBanana fruit leather enriched with flaxseed oil in the form of encapsulates was prepared. Initially, the optimized conditions of 836 W power for 4 min for blanching of banana using microwave were obtained by Response Surface Methodology with residual polyphenol oxidase activity and vitamin C retention taken as responses. The addition of maltodextrin, citric acid, and pectin for blending with banana puree to obtain a non sticky puree having low pH was also optimized, while keeping the quantity of sugar constant. The blend was added with 5% encapsulates of flaxseed oil (FSO) in alginate used as wall material. The blend was dried in a tray drier at 40, 50, and 60°C and the drying behavior of the leather was studied. Henderson and Pabis model satisfactorily described the drying kinetics of banana leather. GAB model described well the sorption behavior of the leather. Fat content in the optimized leather increased to 3.27% due to addition of FSO. The ash content in the enriched leather was 5.56 ± 0.03%. Phenolic content increased from 91.84 ± 0.06 mg GAE/100 g to 100.90 ± 0.05 mg GAE/100 g for the enriched leather as compared to the control. The study revealed that the banana leather can be considered as a functional snack food due to the availability of flaxseed oil (rich in ω‐3 fatty) and high phenolic acid content.Practical ApplicationsBanana can be processed into functional fruit leather with the addition of flaxseed oil encapsulated beads to complement the fast moving consumer goods market. Developing the banana leather by drying enhances its shelf life while encapsulation increases the stability of flaxseed oil for a prolonged storage of the product. Flaxseed oil is rich in ω‐3 fatty acid, an important bioactive compound required for good human health. Moreover, modeling of the drying behavior allows optimization of the process, which is necessary for designing of energy efficient industrial flow dryers. Therefore, this study on development of a novel functional product and drying kinetics will give a new edge to the industrial processing of similar snack products with a potential alternative to reduce the waste of banana as a raw material.

DEVELOPMENT OF FRUIT LEATHER BY BLENDING PAPAYA AND APPLE

The present experiment entitled “Development of fruit leather by blending of Papaya and Apple” was carried out in food technology lab, department of Dairy technology, Sam Higginbottom University of Agricultural technology and science, during summer session 2022-2023. The experiment was laid out in Random block design (RBD) with 4 treatment and 5 replications. The different treatment combinations were prepared, i.e; T (100% Papaya + 0% Apple), T (90% Papaya + 10% Apple), T(80% Papaya + 20% Apple), T(70% Papaya + 30% Apple) During the preparation of fruit leather, papaya and apple pulp were added in ratio 100:0, 90:10, 80:20 and 70:30. Control sample was not added with Apple pulp. The treatments were evaluated for various organoleptic characteristic, physico-chemical parameters, nutritional value analysis and microbial evaluation. After sensory evaluation fruit leather having T1 (90:10) was found to have highest overall acceptability score of 8.70. On the basis of physico-chemical analysis the development of fruit leather sample has moisture content 17.78%, total solids (82.52%). Carbohydrate (78.21%), protein (0.53%), fat (0.47%), ash (1.65%), dietary fiber (2.14%) and acidity (1.14%) is highest. On the basis of minerals analysis shown vitamin-C (58.63%). On the basis of textural profile analysis hardness (8.98%), Cohesiveness (0.34%), Adhesiveness (3.34%), gumminess (4.64%) and chewiness (7.13%).

Karakteristik Fruit Leather Kering dari Apel (Malus sylvestris) dan Buah Naga Merah (Hylocereus polyrhizus)

Processing apples into products such as fruit leather is an effort to extend its shelf life, provide added value, easy to distribute, and potentially an export product, but it has an unattractive color, so it needed to combine with red dragon fruit. In addition, fruit leather has water content of 10-20%, so it has a limited shelf life. Therefore, it’s necessary to study dried fruit leather. This study aimed to determine the characteristics of dried fruit leather made from apple and dragon fruit. The experimental design used a randomized block design (RBD) with two factors, i.e. proportion of apples and red dragon fruits (75%:25%, 50%:50%, 25%:75%) and citric acid concentration (0%, 0.1%). The combination of those treatments was conducted in triplicate. Elasticity, tensile strength, L*a*b color, water content, total sugar, and vitamin C were parameters observed of the dried fruit leather. Sensory testing used a rank test of taste, color, texture, and aroma preferences. The data were analyzed by ANOVA (α=5%). If there was a difference, Duncan's test was performed. The Friedman test was used to analyze organoleptic test data. The results showed that there was an interaction between treatments on each parameter and between the treatments of the panelists' preference for the color and texture of the dried fruit leather. The characteristics of dried fruit leather have ranges of elasticity 13.00–33.00%, tensile strength 1.2–3 N, water content ranges from 1.3–5.3%, total sugar ranges from 67.30–71.70%, and vitamin C ranges from 50.00 mg/100g–94.00mg/100g. Brightness values ​​(L) range from 29.50 to 31.40, a* values ​​range from 12.9 to 17.7(red), and b* values ​​range from -8.2 to -14.8 (blue). Apple and red dragon fruit can make into dried fruit leather, which has a reddish-blue color.
 Keywords: apple, citric acid, dragon fruits, dried fruit leather