Evaluation of Novel Fruit Leathers Prepared from Pomegranate and Strawberry | ||
| Food Technology Research Journal | ||
| Volume 9, Issue 2, September 2025, Pages 105-114 PDF (626.32 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ftrj.2025.459115 | ||
| Authors | ||
| Naglaa, M.A. Ahmed* ; Nermin, E. Ramez; Azaa, k. Abd-elhamed | ||
| Horticultural Crops Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||
| Abstract | ||
| This study aimed to develop novel fruit leathers from pomegranate and strawberry and to evaluate their physicochemical, phytochemical, and sensory properties during storage. Three formulations were prepared: T1 (pomegranate only), T2 (pomegranate: strawberry, 1:1), and T3 (pomegranate: strawberry, 2:1). Moisture, ash, total soluble solids (TSS), pH, acidity, sugars, total phenolics, flavonoids, anthocyanins, antioxidant activity, vitamin C, texture profile, and sensory attributes were analyzed at 0, 3, and 6 months of storage. At zero time, total phenolic content ranged from 227.29 to 247.63mg GAE/100g, flavonoids from 91.10 to 105.34 mg CE/100g, anthocyanins from 68.66 to 84.83mg/100g, antioxidant activity from 64.0% to 70.10%, and vitamin C from 21.22 to 68.88mg/100g, depending on the treatment. These bioactive compounds gradually declined during storage. Sensory evaluation revealed that all formulations were acceptable, with the 1:1 blend (T2) receiving the highest scores for color, taste, texture, and overall palatability. Texture profile analysis also confirmed superior firmness and chewiness in T2 at zero time. The findings demonstrate that combining pomegranate with strawberry enhances both nutritional quality and consumer acceptance of fruit leathers, supporting their potential as a healthy, value-added snack for local consumption and export markets. | ||
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