Physicochemical and sensory evaluation of additive-free hot-air dried applemango (Mangifera indica L. var. Irwin) fruit leathers

초록

Applemango (Mangifera indica L. var. Irwin) has limited shelf life and distribution potential due to its high moisture content and rapid respiration rate. To improve storability and add value, hot-air dried fruit leathers were prepared from applemango juice in three formulations: a control with no additives (CON), 1% tapioca starch (TSG), and 1% gelatin (GLG). These were compared with commercial dried applemango slices (CAG). This study aimed to evaluate the physicochemical and sensory properties of the formulations. Moisture content was similar among the experimental leathers but significantly lower in CAG. No significant differences were observed in pH, soluble solids, or color among the groups. Texture analysis revealed a hardness trend of GLG > TSG > CON. Sensory evaluation indicated that CAG scored lowest in appearance and color but highest in chewiness, reflecting its firmer texture. CON leathers received higher scores for flavor and overall acceptability than TSG and CAG. These findings suggest that additive-free applemango leathers may be an effective formulation, offering advantages in processing simplicity, cost efficiency, and consumer preference.

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