EFFECT OF CONCENTRATION AND DRYING PROCESSES ON PHYSICAL AND CHEMICAL PROPERTIES OF STRAWBERRY (ARBUTUS UNEDO L.) LEATHER (PESTIL)

Abstract

In this study, producting with different concentration of starch (%5 ve %8) and different dried methods (in drying oven 60 degrees C, 80 degrees C, microwave oven and conventional drying methods arbutus leather is analysed in terms of physical, chemical and sensory parameters. Fruit is more ascorbic acid, total phenolic, antioxidant activity than other leathers. Fruit leathers which contain %8 starch, values are high than leather produced in different concentrations exclusive HMF value. Fruit leather which dried conventional methods has high value of total dry matter, water soluble dry matter, total sugar, invert sugar,sucrose, ascorbic acid and ABTS values. Fruit leather which dried in microwaveoven has highvalue of ash, total phenolic, DPPH and HMF value. Leathers, which is most appreciated in sensory evaluation, is pestil dried at 60 degrees C.The least appreciated was the microwave-dried leather.