Study of the physicochemical and mechanical stability of an edible leather of mango (Mangifera indica) and pineapple (Ananas comosus) pulp

Mango (Mangifera indica) and pineapple (Ananas comosus) are two important fruits with many industrial uses excellent sensory, nutritional functional characteristics. In this research work, the development of intermediate moisture edible leathers obtained by convective drying technology mixture mango pulp at 60 70 °C was carried out, evaluating their physicochemical characterization stability under controlled storage conditions 25 35 °C. The results showed that subjected to stored presented a significant increase in water activity. Leathers greater browning due effect temperature. highest resistance cutting tension observed dried Young's Modulus varied between 1.317 2.22 MPa. greatest degradation vitamin C (57%) found It possible conclude pulp-based for 4 weeks physical-chemical techno-functional characteristics make them suitable consumption.