Effect of skim milk powder and sucrose on quality and storage stability of mango leather

Abstract

Mango has marvelous flavour, eye-catching color, fragrance, appealing taste and high nutritional value which make it one of the best fruit. Pakistan produced tons of mango varieties with exceptional taste, aroma and flavor. Despite the massive production, huge volume of produced mangoes are wasted due to post harvest losses. These losses can be curtailed through value addition of mangoes such as fruit leathers. Fruit leathers are the dehydrated fruit-based products normally eaten as candy or snacks and presented as flexible stripes or sheets. In this study leather (dried product) from mango pulp was prepared using cabinet drying with different concentrations of skim milk powder and sucrose. After vacuum packaging, leather was stored at room temperature. The results showed decreasing trend in pH (3.81 to 3.73), moisture contents (16.67 to 12.39), ascorbic acid (36.41 to 18.52). reducing sugars (13.64 to 13.13) while the non-reducing sugars increased (43.81 to 45.49) over time. Mineral contents were slightly varied during storage interval. Overall acceptability of the mango leather was also good and could be accepted within 75 days.