Chemical and Microbial Properties of Apple Leather

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 9, Volume 7, Issue 4 - Serial Number 18, January 2012   

Document Type: Research Article

DOI: 10.22067/ifstrj.v7i4.11713

Authors

Gholamhossein Radmard Ghadiri^* ; Ahmad Kalbasi Oshtari

Abstract

Fruit leather is one of dried product with variable production, good marketing and popular consumption in many countries of the world. In this research, the effect of concentration temperature (55-75 °C) and time (20-40 min) and drying temperature (40-70 °C) on the chemical composition (Brix, pH, sugars and vitamin C) and the microbial properties of apple leather investigated. The results showed that increasing the concentration time and temperature caused increase in Brix and percentage of sugars , while decreased vitamin C . Increasing the drying temperature on the chemical properties (exception Brix) was not significant . Microbial analysis showed that dominant microbial flora of apple leather was spore-forming bacteria, Lactobacillus, molds and yeasts.

Keywords: Spore-forming bacteria, Lactobacillus , Apple leather, Chemical composition