Effects of °Brix, Sodium Alginate and Drying Temperature on Colour,Texture and Sensory Properties of Dushehari Mango Leather

Fruit pulp was concentrated to 20, 25 and 30 °Brix and dried at 50, 60 and 70°C with sodium alginate concentration at 0, 0.5 and 1% respectively. The data were statistically analyzed and results indicated that highly acceptable mango bars could be prepared using 25°Brix pulp with 0.5% sodium alginate at a drying temperature of 600C.