In a groundbreaking study published in *Discover Food*, researchers have developed a novel approach to producing mixed fruit leather that could revolutionize the snack industry and benefit the agriculture sector. The study, led by Ginisha Kalsi from the Department of Food and Nutrition at Assam Agricultural University, focuses on optimizing the formulation of fruit leather using jackfruit, banana, and silverberry, fortified with κ-carrageenan. This innovative strategy aims to enhance textural properties, antioxidant activity, and overall sensory acceptability, making it a more appealing and nutritious snack option.
The research employed response surface methodology to identify the optimal formulation. By using a central composite experimental design, the team assessed the effects of varying levels of jackfruit, banana, and κ-carrageenan on chewiness, antioxidant activity, and overall sensory acceptability. The findings revealed that the optimal formulation comprises 69.84 grams of jackfruit, 18.13 grams of banana, and 0.53 grams of κ-carrageenan. This formulation not only minimizes chewiness but also maximizes antioxidant activity and sensory acceptability, as confirmed by the strong correlations with the proposed model (R² = 0.99 for all variables).
One of the key findings of the study is the significant impact of κ-carrageenan on the textural attributes of the fruit leather. “Incorporation of κ-carrageenan had a profound effect on reducing chewiness, which is a critical factor for consumer acceptance,” said Kalsi. The optimized mixed fruit leather also demonstrated shelf-life stability for up to six months, making it a viable commercial product.
The commercial implications of this research are substantial. The agriculture sector stands to benefit from the increased demand for jackfruit, banana, and silverberry, providing new market opportunities for farmers. Additionally, the use of κ-carrageenan, a natural seaweed-derived ingredient, aligns with the growing consumer preference for clean-label and plant-based products.
This study opens up new avenues for the development of nutrient-dense, appealing snack options suitable for all age groups. As consumer demand for healthy and sustainable food choices continues to grow, the optimized mixed fruit leather could become a staple in the snack market. The research also highlights the potential for further exploration of κ-carrageenan in other food applications, paving the way for innovative product development in the food industry.
In summary, this research not only advances our understanding of food formulation and optimization but also offers practical solutions for the agriculture sector and the food industry. As the world seeks healthier and more sustainable food options, the findings of this study could shape the future of snack food development.