A Traditional Fruit Snack: Fruit Leather

Yıl 2019, Cilt: 17 Sayı: 2, 260 - 268, 02.09.2019

Osman Onur Kara , Erdoğan Küçüköner

https://doi.org/10.24323/akademik-gida.613621

Cited By: 4

Öz

Fruit leather is a
traditional fruit snack, which can be produced from a variety of fruits. It is
high in carbohydrate, energy, minerals and fiber. It does not require cold
storage. It can be kept under ambient room conditions in cool and dry place.
Due to its reduced weight, it can be shipped and stored easily. Fruit leathers
can be produced by different methods; however, in Turkey, fruit juice or puree
and starch mixture are heated and then poured as thin layer in a traditional
production. It is dried in this shape, and drying is performed under sun light or
in hot air dryers. In this study, the production methods, composition and
nutritional values, ingredients used in the production, packaging and storage
of fruit leathers are reviewed. 

Anahtar Kelimeler

Fruit leather, Fruit snack, Dried food product

Geleneksel Bir Meyve Çerezi: Pestil

Öz

Pestil, pek çok farklı meyveden
üretilebilen geleneksel bir meyve çerezidir. Karbonhidrat, enerji, mineraller
ve lif açısından zengin bir gıda maddesidir. Soğukta depolanmaya ihtiyaç
duymaz, serin ve kuru ortamda oda koşullarında muhafaza edilebilir. Ayrıca
hafif olması nedeni ile kolay taşınıp depolanabilme özelliğine sahiptir. Pestil
farklı şekillerde üretilmekle birlikte, ülkemizde geleneksel olarak üretilen
pestiller, meyve suyu ya da püresi ile nişasta karışımının ısıtılıp, ince bir
tabaka halinde dökülerek kurutulmasıyla elde edilmektedir. Kurutma işlemi
güneşte kurutularak ya da sıcak hava kurutucularla gerçekleştirilir. Bu
çalışmada pestil üretimi, bileşimi ve besin değeri, üretiminde kullanılan
bileşenler, paketlenme ve depolanması gibi konular hakkındaki bilgiler derlenmiştir.

Anahtar Kelimeler

Pestil, Meyve çerezi, Kurutulmuş gıda

Kaynakça

• [1] Topdaş, E.F., Başlar, M., Ertugay, M.F. (2011). Elmaların ozmotik kurutulması üzerine ultrases işleminin etkisi. Akademik Gıda, 9(5), 6-10.
• [2] Moyls, A.L. (1981). Drying of apple purees. Journal of Food Sciences, 46(3), 939-942.
• [3] Raab, C., Oehler, N. (1976). Making Dried Fruit Leather. Oregon State University Extension Service.
• [4] Che Man, Y.B., Sin, K.K. (1997). Processing and consumer acceptance of fruit leather from the unfertilised floral parts of jackfruit. Journal of the Science of Food and Agriculture, 75(1), 102-108.
• [5] Johnson, M.M. (1983). Fruit leather. Montana State University Cooperative Extension Service.
• [6] Ayotte, E. (1980). Fruit leather. Alaska Cooperative Extension Service. Fairbanks, Alaska.
• [7] Ruiz, N.A.Q., Demarchi, S.M., Massolo, J.F., Rodoni, L.M., Giner, S.A. (2012). Evaluation of quality during storage of apple leather. Food Science and Technology, 47(2), 485-492.
• [8] Phimpharian, C., Jangchud, A., Jangchud, K., Therdther, N., Prinyawiwatkul, W., No, H.K. (2011). Physicochemical characteristics and sensory optimization of pineapple leather snack as affected by glucose syrup and pectin concentrations. International Journal of Food Science and Technology, 46, 972-981.
• [9] Chowdhury, M.M.I., Bala, B.K., Haque, M.A. (2010). Mathematical modeling of thin-layer drying of jackfruit leather. Journal of Food Processing and Preservation, 35(6), 797-805.
• [10] Yıldız, O., Aliyazıcıoğlu, R., Şahin, H., Aydın, Ö., Kolaylı, S.A. (2011). Akdut (Morus alba) pekmezi, pestili ve kömesinin üretim metotları. Gümüşhane Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 1(1), 44-53.
• [11] Anonim, (2015a). Erişim tarihi:22.08.2015 www.semireraslan.com.
• [12] Doymaz, İ. (2012). Evaluation of some thin-layer drying models of persimmon slices (Diospyros kaki L.). Energy Conversion and Management, 56, 199-205.
• [13] Nas, S., Nas, M. (1987). Pekmez ve pestilin yapılışı, bileşimi ve önemi. Gıda, 12(6), 347-352.
• [14] Madhar, K., Parimita. (2016). Studies on Development of Tomato Leather Prepared for Geriatric Nutrition. Journal of Nutrition and Food Sciences, 6(1).
• [15] Ekşi, A., Artık, N. (1984). Pestil işleme tekniği ve kimyasal bileşimi. Gıda, 9(5), 263-266.
• [16] Cagindi, O., Otles, S. (2005). Comparison of some properties on different types of pestil: a traditional product in Turkey. International Journal of Food Science and Technology, 40, 897-901.
• [17] Sablani, S.S., Rahman, M.S. (2008). Fundamentals of Food Dehydration. Food Drying Science and Technology. Edited by Hui, Y.H., Clary, C., Farid, M.M., Fasina, O.O., Noomhorm, A., Welti-Chanes, J. DEStech Publications, Inc. 439 North Duke St., 1st Floor Lancaster, Pennsylvania 17601 U.S.A., 792p.
• [18] Azeredo, H.M.C., Brito, E.S., Moreira, G.E.G., Farias, V.L., Bruno, L.M. (2006). Effect of drying and storage time on the physico-chemical properties of mango leathers. International Journal of Food Science and Technology, 41(6), 635-638.
• [19] Irwandi, J., Che Man, Y.B., Yusof, S., Selamat, J., Sugisawa, H. (1998). Effect of glucose syrup solid, sucrose, hydrogenated palm oil and soy-lecithin on sensory acceptability of durian leather. Journal of Food Processing and Preservation, 22(1), 13-25.
• [20] Chan, H.T., Cavaletto, C.G. (1978). Dehydration and storage stability of papaya leather. Journal of Food Science, 43(6), 1723-1725.
• [21] Troller, J.A. (1980). Influence of water activity on microorganisms in foods. Food Technology, 34, 76-80.
• [22] Suna, S., Tamer, C.E., Incedayı, B., Sınır, G.Ö., Çopur, Ö.V. (2014). Impact of drying methods on physicochemical and sensory properties of apricot pestil. Indian Journal of Traditional Knowledge, 13(1), 47-55.
• [23] Maskan, A., Kaya, S., Maskan, M. (2002). Hot air and sun drying of grape leather (pestil). Journal of Food Engineering, 54(1), 81-88.
• [24] Madhav, K., Parimita, E. (2016). Development of fruit leather fortified with Calcium. International Journal of Home Science, 2(1), 277-279.
• [25] Şengül, M., Yıldız, H., Güngör, N., Okçu, Z. (2010). Total phenolic content, antioxidant activity, some physical and chemical properties of Pestil. Asian Journal of Chemistry, 22(1), 448-454.
• [26] Guarte, R.C., Pott, I., Mühlbauer, W. (2005). Influence of drying parameters on β-carotene retention in mango leather. Fruits, 60(4), 255-265.
• [27] Hung, P.V., Duy, T.L. (2012). Effects of drying methods on bioactive compounds of vegetables and correlation between bioactive compounds and their antioxidants. International Food Research Journal, 19(1), 327-332.
• [28] Che man, Y.B., Jaswir, I., Yusof, S., Selamat, J., Sugisawa, H. (1997). Effect of different dryers and drying conditions on acceptability and physicochemical characteristics of durian leather. Journal of Food Processing and Preservation, 21, 425-441.
• [29] Jane, J. (2009). Structural features of starch granule II. Chapter six. Starch Chemistry and Technology, Third Edition. Edited by BeMiller, J., Whistler, R., Academic Press, 193-236p.
• [30] Svihus, B., Uhlen, A.K., Harstad, O.M. (2005). Effect of starch granule structure, associated components and processing on nutritive value of cereal starch: A review. Animal Feed Science and Technology, 122, 303-320.
• [31] Anonim, (2012). Batur, A. Tahıl Teknolojisi I. www.kirklareli.edu.tr/download//by-files/56412277.html.
• [32] Anonim, (2016). www.geocities.ws/parrun2000/carbohydrate.html.
• [33] Blazek, J., Copeland, L. (2009). Effect of monopalmitin on pasting properties of wheat starches with varying amylose content. Carbohydrate Polymers, 78(1), 131-136.
• [34] Gönül, M. (1978). Nişastanın gıda endüstrisinde kullanımı. Gıda, 3(3), 113-119.
• [35] Batu, A., Kaya, C., Çatak, J., Şahin, C. (2007). Pestil üretim tekniği. Gıda Teknolojileri Elektronik Dergisi, 1, 71-81.
• [36] Anonim, (2013). Şekerli Ürünler Teknolojisi. www.drkcn.110mb.com/sugarsubj%20(7).pdf.
• [37] Biliaderis, C.G. (2009). Structural transitions and related physical properties of starch. Chapter eight. Starch Chemistry and Technology, Third Edition. Edited by BeMiller, J., Whistler, R., Academic Press, 293-372p.
• [38] Anonim, (2014). Starch Gelatinization and Pasting, Gelation and Uglification. http://www.cfs.purdue.edu/class/f&n630/gelatinization.ppt.
• [39] Anonim, (1985). Maltodextrin builds solids base in fruit leathers. Prepared Foods, 154(6), 140.
• [40] Doymaz, İ., İsmail, O. (2011). Drying characteristics of sweet cherry. Food and Bioproducts Processing, 89(1), 31-38.
• [41] Vatthanakul, S., Jangchud, A., Jangchud, K., Therdthai, N., Wilkinson, B. (2010). Gold kiwifruit leather product development using quality function deployment approach. Food Quality and Preference, 21, 339-345.
• [42] Bonazzi, C., Dumoulin, E. (2011). Quality changes in food materials as influenced by drying processes. Modern Drying Technology, 3: Product Quality and Formulation, First Edition. Edited by Tsotsas E., Mujumdar, A.S. Wiley-VCH Verlag GmbH&C.
• [43] Ruiz, N.A.Q., Demarchi, S.M., Giner, S.A. (2011). Research on dehydrated fruit leathers. 11. International Congress on Engineering and Food. Atina, Yunanistan.
• [44] Brown, S. (2009). Fruit Leathers. Food Safety&Nutrition. Washington State University, Clark County Extension.
• [45] Liess, D., 2003. New recommendations for drying fruit leather and meat jerky. Colorado State University Cooperative Extension.
• [46] Anonim, (2017). How does eating affect your blood sugar. https://www.healthline.com/health/and-after-effect-eating-blood-sugar#carbohydrates3.
• [47] Nas, S., Gökalp, H.Y. (1993). Kuşburnu ve pestil teknolojisi ve gıda değeri. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 24(2), 142-150.
• [48] Anonim, (2015b). www.haberkelkit.com/haber-kelkit-in-ilk-pestil-fabrikası-uretime-basladi-7996.html.
• [49] Huang, X., Hsieh, F. (2005). Physical properties, sensory attributes and consumer preference of pear fruit leather. Journal of Food Science, 70(3), 177-186.
• [50] Hughes, K.V., Willenberg, B.J. (2004). Quality for keeps: Drying foods. University of Missouri Extension.
• [51] Doymaz, İ., 2010. Effect of citric acid and blanching pre-treatments on drying and rehydration of Amasya red apples. Food and Bioproducts Processing, 88, 124-132.
• [52] Kingsly, A.R.D., Singh, R., Goyal, R.K., Singh, D.B. (2007). Thin-layer drying behaviour of organically produced tomato. American Journal of Food Technology, 2(2), 71-78.
• [53] Wagner, M.K., Mennes, M.E., Johnson, C.E. (1987). Drying Food at Home. Historical documents of the Purdue Cooperative Extension Service, 939.
• [54] Ramaswamy, H., Marcotte, M. (2006). Food Processing Principles and Applications. CRC Press, 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, 420p.
• [55] Jaturonglumlert, S., Kiatsiriroat, T. (2010). Heat and mass transfer in combined convective and far-infrared drying of fruit leather. Journal of Food Engineering, 100, 254-260.
• [56] Fellows, P.J. (1998). Food Processing Technology. Woodhead Publishing Limited, 505p, Abington Hall, Abington, Cambridge, CB1 6AH, England.
• [57] Sunderland, R. (2001). Hot air dryers. Snack food processing. Lancaster, Technomic Publishing Company, 205-226p.
• [58] Fulchand, C.R., Gunvantiao, J.V., Pralhad, I.M. (2015). Studies on effect of drying temperature and storage time on vitamin-C retention capacity and moisture content of papaya-apple fruit leather. Asian Journal of Dairy and Food Research, 34(4), 319-323.
• [59] Nikagolla, N.G.D.N., Gama-Arachchige, N.S. (2016). Antioxidant content, microbial quality and consumer preference of one-ingredient strawberry fruit leather. Proceedings of Postgraduate Institute of Science Research Congress, 7-8 Ekim 2016, Sri Lanka.
• [60] Valenzuela, C., Aguilera, J.M. (2015). Effects of different factors on stickiness of apple leathers. Journal of Food Engineering, 149, 51-60.
• [61] Dauthy, M.E. (1995). Fruit and vegetable processing. FAO Agricultural Services Bulletin, 119, 25-109.
• [62] Irwandi, J., Che Man, Y.B. (1996). Durian leather: Development, properties and storage stability. Journal of Food Quality, 19(6), 479-489.
• [63] Irwandi, J., Che Man, Y.B., Yusof, S., Jinap, S., Sugisawa, H. (1998). Effects of type of packaging materials on physicochemical, microbiological and sensory characteristics of durian fruit leather during storage. Journal of the Science of Food and Agriculture, 76, 427-434.
• [64] Babalola, S.O., Ashaye, O.A., Babalola, A.O., Aina, J.O. (2002). Effect of cold temperature storage on the quality attributes of pawpaw and guava leathers. African Journal of Biotechnology, 1(2), 61-63.
• [65] Kaya, S., Maskan, A. (2003). Water vapor permeability of pestil (a fruit leather) made from boiled grape juice with starch. Journal of Food Engineering, 57(3), 295-299.