FRUIT LEATHER ( 3RD EXPERIMENT)

In our third experiment we have to do fruit leather. Each group has been given a different task to complete this assignment. As usual we have a short briefing with our chef Zaid about this experiment.

Objectives of the experiment

1. Identify the reasons for the procedures used in drying fruits and vegetables.
2. Compare the cost and the quality of home-dried with commercially dried fruits.
3. Evaluate the use of ascorbic acid in retaining color in dried products.
4. Compare the quality of products dried under the conditions tested in the experiment.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   THE BASIC FORMULA OF FRUIT LEATHER

   Ingredients

   21/2c -kiwi,hulled anin half
   25g-sugar

   
   

   
   

   
   

   
   

   Method to make FRUIT LEATHER

   
   

   Puree kiwi in blender until smooth. Stir in the sugar. Line jelly roll pan with aluminum foil and fasten it to edges with masking tape. Spread the fruit evenly in the pan. Dry in oven at 100°C until completely dry and no longer sticky (approximately 12 hours). Remove from aluminum foil and roll up. Wrap the roll tightly in aluminum foil and store at room temperature in a tightly closed plastic bag or container. Note: Apple leather can be made using 1 ½ lb of apples (peeled, core and pureed), 90 ml water, 75 g sugar, and 0.8g cinnamon.

   
   

Picture of the experiment

Result