Vol. 12, Issue 6 (2023)

Author(s):
Sparsh Kashyap and Dr. Neha Sharma

Abstract:
Fruits are rich source of energy, vitamins, minerals, and dietary fiber. However, the time required to prepare them poses a significant obstacle to increased consumption. Fruit bars and fruit leathers have emerged as convenient alternatives to fresh fruits, offering a higher nutritional value and packing more nutrients per serving. Fruit leathers, in particular, are thin, flexible sheets bursting with intense fruit flavor and nutritional benefits. They are made by combining fruit puree with other ingredients like sugar, hydrocolloid (pectin), acid, color, and preservative (potassium meta-bisulphite), followed by dehydration. This review paper provides a comprehensive overview of fruit leathers, covering their ingredients, preparation process, different types of drying methods, as well as the role of packaging and storage in ensuring optimal quality. Dehydration, the most critical stage in fruit leather production, determines the quality and shelf life of the final product. This paper presents valuable insights into the preparation of fruit leathers, including the ingredients' roles, processing methods, and the significance of packaging and storage to maintain their nutritional value and health benefits.