Physicochemical, Nutritional, and Sensory Attributes of High Fiber Fruit Leather of Red Dragon Fruit-Peel and Mango

نویسندگان
Das , U. ID 1
Mahmood , A. ID 2
Tasnia , J. ID 3
Barua , S. ID 4
Fabia , N.S. ID 5
Bin Hasan , M.A. ID 6
Hussain , T. ID 7
Rahman , A. ID 8
Marma , S. ID 9
Akter , S. ID 10

1 Department of Applied Food Science and Nutrition, Chattogram Veterinary and Animal Sciences University, Chattogram 4225, Bangladesh

2 Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21300 Kuala Nerus Terengganu, Malaysia

3 One Health Institute, Chattogram Veterinary and Animal Sciences University, Chattogram 4225, Bangladesh

4 Department of Applied Food Science and Nutrition, Chattogram Veterinary and Animal Sciences University, Chattogram 4225, Bangladesh

5 Department of Applied Food Science and Nutrition, Chattogram Veterinary and Animal Sciences University, Chattogram 4225, Bangladesh

6 Department of Applied Food Science and Nutrition, Chattogram Veterinary and Animal Sciences University, Chattogram 4225, Bangladesh

7 One Health Institute, Chattogram Veterinary and Animal Sciences University, Chattogram 4225, Bangladesh

8 One Health Institute, Chattogram Veterinary and Animal Sciences University, Chattogram 4225, Bangladesh

9 Department of Applied Food Science and Nutrition, Chattogram Veterinary and Animal Sciences University, Chattogram 4225, Bangladesh

10 Department of Applied Food Science and Nutrition, Chattogram Veterinary and Animal Sciences University, Chattogram 4225, Bangladesh

doi
10.18502/jfqhc.12.1.18364
چکیده

Background: The growing demand for sustainable and health-conscious foods has led to innovative uses of fruit by-products. Dragon fruit peel, often discarded, is high in fiber and antioxidants, while mango pulp enhances taste and nutritional value. This study focused on developing a fiber-rich, sustainable fruit leather, assessing its physicochemical, nutritional, and ...

کلیدواژه‌ها
Mangifera, Dietary Fiber, Dragon Fruit Cactus, Food