Effect of drying on Physico-chemical properties of protein fortified kesar mango leather

Abstract

The study was carried out to find out the effect of drying on Phyisco-chemical properties of protein fortified mango leather by using mechanical drying of tray drying. Protein fortified mango leather was prepared by tray drying technique using process variables viz. whey protein powder (4.92%), sugar (12.50%), citric acid (0.45%) and thickness of pulp (6 mm). The study was undertaken at 50, 55, 60, 65 and 70 °C drying temperatures in 4, 5 and 6 mm thickness of pulp and dependent variables like protein content, overall acceptability, ascorbic acid, color values, cutting force and stretchability were analyzed by statistical method of analysis using CRD factorial. Optimum value of overall acceptability (8.69), protein content (11.36g/100g) and ascorbic acid (56.65mg/100g) was found at drying temperature of 65 °C in 5 mm of thickness of pulp for production of tray dried protein fortified mango leather.