PRODUCTION OPPORTUNITIES OF APPLE LEATHER (PESTİL) FROM “STARKING DELICIOUS” AND “GRANNY SMITH” APPLE VARIETIES

Abstract

Fruit leather (pestil) is a traditional fruit snack that can be produced from many fruits. Fruit leather is among the food products that are increasingly in demand with its durability, easy storage, and easy consumption features. It is also rich in energy and fiber. Apple leather is obtained by heating apples directly in paste form or after adding binders such as starch and flour and then drying them in a thin layer. In this study, apple leather was produced with three different formulations (pure, starchy, and floury) using Starking Delicious and Granny Smith apple varieties. pH, Titratable Acidity (0.26-0.38%), Water activity (0.99), Ash, Total Dry Matter (89.90-88.40 %), phenolic substance (321.32-245.43 mgGAE/100g), and sensory evaluation were made in the produced apple leather. The results of sensory evaluation showed that all samples were in an acceptable range and the effect of the apple variety on the sensory properties of apple leather is not very important. However, pure apple leather and floury apple leather were liked more by the panelists. Apple leather with high antioxidant content will be a healthy snack product that can be consumed with pleasure by people of all ages.