Abstract
Technology for utilization of seabuckthorn berries for preparation of fruit leather/bar was optimized by modifying the foam mat drying technique. The conversion of seabuckthorn juice/pulp into foam was standardized by whipping the pulp after addition of CMC @ 0–3% at 5 °C and drying the resultant foam in dehydrator (55 ± 2 °C) to a moisture content of about 12–14%. The fruit bar prepared from sulphited juice/pulp wrapped in a butter paper followed by packing in polyethylene pouches (20 g) and stored at ambient temperature (14.6–26.1 °C) experienced least changes in quality attributes like ascorbic acid (1045.7 mg/100 g vs 997.5 mg/100 g) and carotenoids (80.4 mg/100 g vs 72.3 mg/100 g) as compared to the leather made from the unsulphited pulp. Storage studies indicate that fruit bars are mildly hygroscopic (0.46–0.65) and can be stored within the RH of 46–65% at room temperature.
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Kaushal, M., Sharma, P.C. & Sharma, R. Formulation and acceptability of foam mat dried seabuckthorn (Hippophae salicifolia) leather. J Food Sci Technol 50, 78–85 (2013). https://doi.org/10.1007/s13197-011-0236-0
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DOI: https://doi.org/10.1007/s13197-011-0236-0