Effect of whey protein on sun dried protein enriched kesar mango leather

Abstract

The study was carried out to standardized formulations and optimized process parameters by sun drying techniques. Sun dried mango leather was prepared by varying process variables viz. whey protein (3-7%), sugar (10-20%), citric acid (0.3-0.5%) and thickness of mango pulp (3-6 mm) and its responses like protein content, overall acceptability, ascorbic acid, cutting force and stretchability were analyzed by using Response Surface Methodology. The optimum value of process parameters for sun dried protein enriched mango leather was found as whey protein (4.92%), sugar (12.50%), citric acid (0.45%) and thickness of pulp (6mm) by using RSM and responses of process parameters were found as overall acceptability (7.60) and protein content (9.90%) having desirability of 0.60.