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)

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.