Effect of Various Drying and Dehydration Techniques on The Organoleptic Quality of Mango Leathers

Background: Mango is known as the king of fruits. It has several varieties however, some are more popular in country including Sindhri. Each variety its significance when used different food products. The pulp mango for developing jams, beverages, chutney (dips) etc., and sometimes preserved with additives to be production leather. In general, application drying techniques fruit puree yields a stable shelf-life product called leather, which soft rubbery texture sweet taste especially dehydrated.
 Objectives: To analyze effect various (i.e. sun drying, oven dehydration) on organoleptic quality that affects how consumer experiences via their senses e.g. look, taste, smell, touch) leather.
 Methodology: A experiment was performed like hot air commercial dehydrator determine times leathers using these techniques. storage period also studied leathers. dried were sensory analyzed by trained panelists.
 Results: minimum time 8-10hours achieved leather at 70°C. observed despite longer dehydration time, produced remained equally acceptable compared other dehydrater 70°C ± 2°C gave highest score color (6.20), (6.13), flavour/taste (5.88), appearance overall acceptability (5.85), while an recorded (5.93), (5.87), (5.77), (5.53), (5.70). had significant (p < 0.05) control. non-significant difference all parameters after 10-12 weeks storage.
 Conclusion: obtained from current study based results characteristics well comparing techniques, it controlled environment.