Evaluation of fruit leather made from two cultivars of papaya

Zuhair Radhi Addai, Aminah Abdullah, Sahilah Abd. Mutalib, Khalid Hamid Musa

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Two papaya cultivars were used to manufacture fruit leather. The objective of this study was to formulate papaya leather from locally grown papaya using natural ingredients like pectin, honey and citric acid. The fresh fruits were pureed and mix with natural ingredients, and dried in an oven at 60°C for 12 hours. The physicochemical properties and antioxidant activity were determined. The results showed that fruit leather made from Hongkong cultivar is significantly (P

Original languageEnglish
Pages (from-to)73-82
Number of pages10
JournalItalian Journal of Food Science
Volume28
Issue number1
Publication statusPublished - 2016

Fingerprint

Carica
papayas
Fruit
cultivars
ingredients
leather
Honey
Hong Kong
raw fruit
ovens
Citric Acid
honey
citric acid
pectins
manufacturing
physicochemical properties
Antioxidants
antioxidant activity
fruit leather

Keywords

  • Antioxidant activity
  • Fruit leather
  • Phenolic content
  • Sensory evaluation

ASJC Scopus subject areas

  • Food Science

Cite this

Evaluation of fruit leather made from two cultivars of papaya. / Addai, Zuhair Radhi; Abdullah, Aminah; Abd. Mutalib, Sahilah; Musa, Khalid Hamid.

In: Italian Journal of Food Science, Vol. 28, No. 1, 2016, p. 73-82.

Research output: Contribution to journalArticle

Addai, Zuhair Radhi ; Abdullah, Aminah ; Abd. Mutalib, Sahilah ; Musa, Khalid Hamid. / Evaluation of fruit leather made from two cultivars of papaya. In: Italian Journal of Food Science. 2016 ; Vol. 28, No. 1. pp. 73-82.
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