Sensory and texture profile analysis of yellow and white fleshed fruit leathers dried using a tunnel solar dryer in Cedara, KwaZulu-Natal, South Africa

Abstract

Drying of fruits into leather is one of popular methods that many household growers of fruits and vegetables employ in order to preserve their fresh produce. This study aimed to process peach fruit into leather using the tunnel solar dryer instead of open sun drying. Peach landraces were processed into leathers. Qualities of leather were determined objectively and subjectively. The experiment revealed that white leather moisture was approximately 7% and received the lowest overall acceptability scores from panellists and less quality results from the texture profile analysis using Instron. In contrast, the yellow peach leather was approximately 13% moisture content, and received the highest overall acceptability scores by panellists and texture profile analysis result. Thus, this study suggests that drying is possible in the KwaZulu-Natal Midlands. The product being dried should be removed during the night since there is high moisture with a potential to rewet the product. Furthermore, leather thickness has effects on the quality of the final products and leather processors should ensure uniformity. A 2 mm thickness of the peach slice was used in this study. Yellow peach leather appeared to be appetizing to the panellists because of its yellow colour compared to white peach leather.