ArticleJournal of food science and technology2022
The effect of kappa-carrageenan and gum Arabic on the production of guava-banana fruit leather.
Article in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Development, Physicochemical, and Sensory Evaluation of Naturally Formulated Dehydrated Fruits Rolls Enriched with Sea Buckthorn and Grape Freeze-Dried Pomace Powders.Foods (Basel, Switzerland) · 2026Article
- Article
- Production of Functional Fruit Snacks and Determination of Quality Characteristics.Food science & nutrition · 2025Article
- Change of bioactive properties, spectral reflectance, and color characteristics of European cranberry (Viburnum opulus L.) juice as affected by foam mat drying technique.Scientific reports · 2024Article
- Physicochemical and sensorial properties of tomato leathers at different drying conditions.Journal of food science · 2024Article
Corrections and comments
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Guava-banana fruit leather was made by heat-drying a mixture of guava puree, banana puree, sorbitol, kappa-carrageenan or gum Arabic, and water at 60 °C for 8 h in various formulations (F1 to F6). Each formulation was evaluated for its effect on water activity, texture, surface color, proximate composition, pH, ascorbic acid content, antioxidant activity, and sensory properties. Hydrocolloid kappa-carrageenan was found to be the most significant independent variable affecting the desired properties. However, using gum Arabic was more effective at maintaining both water activity and ascorbic acid levels, as well as improving starch digestibility in vitro. In general, there was no discernible effect of the guava to banana ratio in any formulation. While hydrocolloids have no effect on the texture of guava-banana fruit leather, they do affect other sensory characteristics such as color, aroma, taste, and overall. In general, panelists preferred fruit leather made with a 50:50 (F1), 40:60 (F3), or 30:70 (F6) guava-banana ratio and containing kappa-carrageenan.
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