Open Access
Production and evaluation of the physico-chemical and sensory qualities of mixed fruit leather and cakes produced from apple (Musa Pumila), banana (Musa Sapientum), pineapple (Ananas Comosus)
- Open Access funded by Association of Vice-Chancellors of Nigerian Universities
- Under a Creative Commons license
Abstract
Mixed
fruit leathers were produced from purees of apple, banana and
pineapple. The proximate composition, physico-chemical and organoleptic
properties of the samples were evaluated. Furthermore, the samples were
used as ingredients in producing cakes and sensory evaluation were
carried out on them. The physico-chemical parameters studied were total
soluble solids (TSS), total titratable acidity (TTA), fixed acidity
(FA), volatile acidity (VA), pH, and vitamin C. There were significant
differences (p<0.05) in the TSS of the samples. However,
sample 819 (40% banana: 40% pineapple: 20%: 40% apple) had the highest
TSS (20.07 g) and TTA (0.42 g/l) and significantly differed from other
samples (p<0.05). Sample 443 (20% banana: 40% pineapple: 40%
apple) had the highest fixed acidity (5.6 g/l), volatile acidity
(26.00 g/l) and vitamin C (22.33 mg/100 g) and differed significantly (p<0.05)
from other samples. The proximate compositions studied showed that
sample 819 (40% banana: 40% pineapple: 20%: 40% apple) was significantly
higher in ash (1.20%), protein (0.71%) and carbohydrates (84.77%) than
other samples, while sample 443 (20% banana: 40% pineapple: 40% apple)
was however, higher than other samples in moisture content (4.14%) and
fat content (2.32%). The highest fiber content (12.47%) was observed in
sample 314 (60% banana: 20% pineapple: 20% apple) while the least was in
sample 819 (40% banana: 40% pineapple: 20%: 40% apple). There were no
significant differences (p>0.05) among the mixed fruit
leather and cakes samples. The general acceptability of the cake samples
were the as that of the control (commercial fruit cake), they were
moderately liked by the panelists.
Keywords
- Mixed fruit leather;
- Physico-chemical;
- Sensory;
- Cake
1. Introduction
Fresh
fruits are known to be excellent sources of energy, vitamins, minerals,
and fibres. The nutritional value of fruits greatly depends on the
quality and quantity of its nutritive substances. Banana, pineapple and
apple are important fruits crops in Africa, and when ripe, are highly
digestible, and a good sources of vitamins and minerals (Huang and Hsieh, 2005).
Banana belong to the family of Musa
is very rich in carbohydrates, vitamins C (also A and some B vitamins)
and several important minerals, including potassium, copper, magnesium,
calcium and iron. Pineapples have many nutritional benefits providing
several essential mineral, vitamins (B1, B2, C) and fibre. They are also
low in calories, rich in carbohydrates, fat free and versatile. Raw,
juiced, cooked dried or canned pineapples offer tremendous nutritional
value ( U. S. Department of Health and Human Services: Dietary Guidelines for Americans, 2005).
The U.S. National library of medicine lists bromelain as a poteolytic
digestive enzymes. When taken with meals, bromelain aids in the
digestion of proteins down into amino acids. On an empty stomach,
bromelain has anti-inflamatory properties. Certain conditions such as
sinusitis, burns, pancreatic insufficiency and skin rashes seem to
benefit from the ingestion of bromelain, according to the national
library of medicine. Both the fruit and stem of pineapple contain
bromelain. Fig. 1.
- Fig. 1.Process showing the production of mixed fruit leather from Banana, Pineapple and Apple fruits.
Apple,
among the temperate fruits is the most widely consumed, taking second
place only to grapes. The annual world apple crop is on the other of 40
million tons. http://www.singer.com. They are a member of the rose family and come in many varieties. Apples like all fresh fruits are naturally cholesterol-free.
They
are good food source of vitamin C, providing 8 mg per fruit or 13% of
the recommended daily value for this nutrient. Vitamin is important for
supporting a healthy immune system, forming collagen and enhancing from
absorption (http//www.singer.com).
Fruits
are produced in considerable quantities and consumed locally, but are
seldom processed. The main causes are physiological (wilting,
shriveling, chilling injury), inadequate storage facilities,
transportation, poor road networks, and processing capacity accelerate
deterioration. Due to high moisture content and low processing capacity,
the country loses 30–50% of fruits annually (GNA, 2010).
Fruits
exhibit relatively high metabolic activity compared with other plant
derived foods such as seeds. These metabolic activities continues after
harvesting, thus making most fruits such as Banana, pineapple, apple,
highly perishable commodities (Atungulu et al., 2004).
Thus, there is need for diversity in commercial utilizations. There are
numerous ways of utilizing and processing fruits such as processing
into juice, jams, concentrates, pulp, dehydrated products, jellies and
fruit leather.
Fruit leather
refers to fruit purees or a mixture of fruit juice concentrate and other
ingredients which are cooked, dried on a non-sticky surface and rolled (Bryk, 1997 and Huang and Hsieh, 2005). A variety of fruits can be used to produce leathers (Raab and Oehler, 1999). Leathers have been developed from fruits such as guava, pawpaw, jack fruits and durian (Cheman and Sin, 1997 and Babalola et al., 2002).
Fruit leathers are mainly eaten as snacks (http://www.ucce.ucdavis.edu). They can however, also be made into beverages by blending with water or into sauces (Raab and Oehler, 1999). Fruit leather can also be used as ingredients in products such as biscuits and breakfast cereals (Irwandi et al., 1998). Though mainly popular in North America, fruit leathers have been developed in different parts of the world including Africa (Ashaye et al., 2005).
Leathers although not very popular in Africa unlike in the North
America is manufactured by dehydrating a fruit puree into leathery form.
Direct
sun drying, solar drying, convection oven drying and electric cabinet
drying are some of the drying methods that can be used in processing
fruit leather (Bryk, 1997 and Raab and Oehler, 1999).
Dehydration
allows for long term storage of fruits thus allowing preservation of
vitamins and other nutrients of fresh fruits and vegetables that are
critical for human health (Cadenas and Packer, 2002).
Production of banana, pineapple and apple mixed fruit leathers will add
to the variety of product already in the market. Physical and chemical
properties of foods are important in determining quality and
acceptability of food products. In fruits leathers production,
properties such as brix, pH, total soluble solids, acidity, vitamin C,
Ash and carbohydrate are useful nutritional indices which subsequently
affect organoleptic properties.
This
research work is aimed at production and evaluation of the
physico-chemical and sensory qualities of mixed fruit leather produced
from Banana (Musa sapientum), Pineapple (Ananas comosus) and Apple (Malus pumila) fruits. Furthermore, to determine the acceptability of the cake with mixed fruit leather as ingredient.
