Effect of Storage on the Physico-Chemical and Antioxidant Properties of Strawberry and Kiwi Leathers.

@article{ConchaMeyer2016EffectOS,
  title={Effect of Storage on the Physico-Chemical and Antioxidant Properties of Strawberry and Kiwi Leathers.},
  author={Anibal Concha-Meyer and Valeria D'Ignoti and Barbara Saez and Ricardo I Diaz and Carolina A Torres},
  journal={Journal of food science},
  year={2016},
  volume={81 3},
  pages={C569-77}
}
Strawberry and kiwi leathers were used to develop a new healthy and preservative-free fruit snack for new markets. Fruit puree was dehydrated at 60 °C for 20 h and subjected to accelerated storage. Soluble solids, titratable acidity, pH, water activity (aw ), total phenolic (TP), antioxidant activity (AOA) and capacity (ORAC), and color change (browning index) were measured in leathers, cooked, and fresh purees. An untrained panel was used to evaluate consumer acceptability. Soluble solids of… CONTINUE READING