Fruit leather is one of dried product with variable production, good marketing and popular consumption in many countries of the world. In this research, the effect of concentration temperature (55-75 °C) and time (20-40 min) and drying temperature (40-70 °C) on the chemical composition (Brix, pH, sugars and vitamin C) and the microbial properties of apple leather investigated. The results showed that increasing the concentration time and temperature caused increase in Brix and percentage of sugars , while decreased vitamin C . Increasing the drying temperature on the chemical properties (exception Brix) was not significant . Microbial analysis showed that dominant microbial flora of apple leather was spore-forming bacteria, Lactobacillus, molds and yeasts.
Keywords: Spore-forming bacteria, Lactobacillus , Apple leather, Chemical composition
Radmard Ghadiri,G and Kalbasi Oshtari,A . (2011). Chemical and Microbial Properties of Apple Leather. (e30930). Iranian Food Science and Technology Research Journal, 7(4), e30930 doi: 10.22067/ifstrj.v7i4.11713
MLA
Radmard Ghadiri,G , and Kalbasi Oshtari,A . "Chemical and Microbial Properties of Apple Leather" .e30930 , Iranian Food Science and Technology Research Journal, 7, 4, 2011, e30930. doi: 10.22067/ifstrj.v7i4.11713
HARVARD
Radmard Ghadiri G, Kalbasi Oshtari A. (2011). 'Chemical and Microbial Properties of Apple Leather', Iranian Food Science and Technology Research Journal, 7(4), e30930. doi: 10.22067/ifstrj.v7i4.11713
CHICAGO
G Radmard Ghadiri and A Kalbasi Oshtari, "Chemical and Microbial Properties of Apple Leather," Iranian Food Science and Technology Research Journal, 7 4 (2011): e30930, doi: 10.22067/ifstrj.v7i4.11713
VANCOUVER
Radmard Ghadiri G, Kalbasi Oshtari A. Chemical and Microbial Properties of Apple Leather. Iranian Food Science and Technology Research Journal. 2011;7(4):e30930 (In Persian). doi: 10.22067/ifstrj.v7i4.11713
