FRUIT LEATHER

  3^rd Experiment: DRYING OF FOODS

Assalamualaikum and Salam 1 Malaysia…

Date: 17^th February 2011

In this week we have finish our third experiment about DRYING OF FOODS. Using the Experiment’s book, each group has been given tasks to dry fruits using the same formula but in different procedures as same as the first and second experiment. This is our last experiment using the guideline book. Then we will continue with our own idea experiment.

Objectives of the experiment

1. Identify the reasons for the procedures used in drying fruits and vegetables.
2. Compare the cost and the quality of home-dried with commercially dried fruits.
3. Evaluate the use of ascorbic acid in retaining color in dried products.
4. Compare the quality of products dried under the conditions tested in the experiment.

THE BASIC FORMULA OF FRUIT LEATHER

Ingredients

2 ½ c strawberries, hulled and cut cubes

25g Sugar

Method to make FRUIT LEATHER

Puree strawberries in blender until smooth. Stir in the sugar. Line jelly roll pan with aluminum foil and fasten it to edges with masking tape. Spread the fruit evenly in the pan. Dry in oven at 100°C until completely dry and no longer sticky (approximately 12 hours). Remove from aluminum foil and roll up. Wrap the roll tightly in aluminum foil and store at room temperature in a tightly closed plastic bag or container. Note: Apple leather can be made using 1 ½ lb of apples (peeled, core and pureed), 90 ml water, 75 g sugar, and 0.8g cinnamon.

Before the experiment, as usually chef Zaid will give short briefing to class about the experiment for this week. Student must achieve the objective and know what the purpose of each task that has been given to us.

Task implementation

Before the experiment

Task for our group:

Fruit leather.

1. Dragon fruit, 100°C oven – prepare basic formula; change the fruit to dragon fruit. Dry in oven at 100°C. dry it for 2 ½ hours.

During the experiment

For this week experiment, it doesn’t contain many procedures and it only one task that needs to complete. The pictures might explain what we have done during the experiment until it finish.

Using dragon fruit as our raw material

Peel and cut into cube

Ingredient for our experiment

Pureed the dragon fruit using robot coupe

stir it

Pour the puree dragon fruit on pan and Spread it

Put in the oven for 2 ½ hours

puree dragon fruit before put in oven

Result after 2 ½ hours

Other result using different of fruit

Other result using different of fruit

Unsatisfied result *sigh

Final result for all experiment

briefing from chef zaid about the experiment's result

 

Recommendation for our group task

• Our task has proved that sugar can make the fruit puree become stretchable.