Formulation and acceptability of foam mat dried seabuckthorn (Hippophae salicifolia) leather

Technology for utilization of seabuckthorn berries for preparation of fruit leather/bar was optimized by modifying the foam mat drying technique. The conversion of seabuckthorn juice/pulp into foam was standardized by whipping the pulp after addition of CMC @ 0-3% at 5 °C and drying the resultant foam in dehydrator (55 ± 2 °C) to a moisture content of about 12-14%. The fruit bar prepared from sulphited juice/pulp wrapped in a butter paper followed by packing in polyethylene pouches (20 g) and stored at ambient temperature (14.6-26.1 °C) experienced least changes in quality attributes like ascorbic acid (1045.7 mg/100 g vs 997.5 mg/100 g) and carotenoids (80.4 mg/100 g vs 72.3 mg/100 g) as compared to the leather made from the unsulphited pulp. Storage studies indicate that fruit bars are mildly hygroscopic (0.46-0.65) and can be stored within the RH of 46-65% at room temperature.