EXPERIMENT 3 (FRUIT LEATHER) 10-FEB-2010

FRUIT LEATHER 

Fruit leather is made by drying thin layers of pureed fruit in the oven or dehydrator. Sometimes called fruit rolls or taffies, fruit leathers make delicious, wholesome and nutritious high-energy snack. They are relatively light in weight, easy to prepare and a good way to use left-over canned fruit and slightly over-ripe fresh fruit. Most fruit or combination of fruits can be used. Apricots, apples, grapes, berries, bananas, peaches, plums, melons, and most tropical fruits can be blended and dried to make fruit leathers. Drying is one of the least exact ways to preserve foods. Drying time will vary from 4 to 8 hours depending on the temperature, humidity, and type and amount of puree.

BASIC FORMULA (FRUIT LEATHER)

2 ½ Cup Kiwi

25gm Sugar

Peeled the fruit skin; then cut into a small cube.
Measure the fruit into 2 ½ cup.
Puree the kiwi into a food processes until it began smooth and fine.
Stir well the puree with the sugar, and then spread the fruit evenly in the pan.
Dried in oven at 60˚C, at least 4 hours; until it dry and no longer sticky.

THE TASK

We had been given two tasks…..

1. First is to control the sugar to see the time required to dry in oven at 60˚C using a basic formula.
2. Second is to replace the sugar with a 30ml honey and take a note time required to dry the fruit by using a same temperature of sugar and follow the method of basic formula given. 

BEFORE THE TASK

Prepared the ingredients that want to be experiment

Measure the ingredients using measuring cup

Set the time for the fruit leather dry using oven

Set the temperature of oven around 60˚C

DURING THE TASK

We found that.... 

The fruit puree is more liquid, if we are using sugar 

The fruit puree is less liquid if we are using honey 

After 2 hour dried in oven, both are still sticky

After 4 hour dried in oven, both are dried and it easy to handle

AFTER THE TASK

TREATMENT	COLOR	FLAVOR	TENDERNESS	TEXTURE
KIWI FRUIT
a. Sugar	Dark Brown	Sweet & Sour	Crispy	Sticky
b. Honey	Yellow Brown	Sweet; more sour	Chewy	Smooth
STRAWBERRY FRUIT
a. Sugar	Brown	Sweet	Crispy	Sticky
b. Honey	Pink Brown	Slightly sweet	Chewy	Smooth
PEACH FRUIT
a. Sugar	Golden	Slightly sweet	Chewy	Sticky
b. Honey	Golden	Sweet	Chewy	Sticky
APPLE FRUIT
a. Sugar	Brown	Sour	Chewy	Rough
b. Honey	Brown	Sweet; little spices (cinnamon)	Chewy	Rough & Sticky
DRAGON FRUIT
a. Sugar	Dark Purple	Don’t had a taste	Chewy	Jelly like
b. Honey	Dark Purple	Don’t had a taste	Chewy	Mushy

CONCLUSION

When the sugar caramelizing, it make the fruit leather color change into dark brown; the texture more sticky but still can be chewy and if we are using the sugar it can balancing the flavor of sourness, that is why the flavor is sweet and sour.