Effect of different drying methods on physicochemical and sensory properties of jujube pestil

In this study, production of fruit leather from jujube fruit having high nutritional value can be grown in our country. Physicochemical and sensory properties of jujube leather produced in different drying environments (Cabinet drying (60°C, 70°C, 80°C), shade drying, sun drying) were investigated. In addition, the storage stability of the jujube leather during two months of storage has been attempt to be determined. After production moisture, pH, titration acidity, water activity, HMF, water soluble dry matter, fat, protein, ash, total carotenoid, ascorbic acid, color analysis with total yeast-mold count, total aerobic mesophilic bacteria count was determined in the first and second months of storage. İn addition in these samples; sugar, thickness, phenolic and mineral substances were also analyzed. At the end of storage, sensory analysis was applied to the product and all analysis results were evaluated statistically. The moisture values of the samples were considered statistically insignificant (p>0,05) in terms of storage period and drying method. While the effect of storage period on titratable acidity, pH, water-soluble dry matter values was not significant (p> 0.05) the effect of drying temperature was significant (p<0,05). The effect of storage period and drying temperature on HMF, fat, protein, ash amounts were considered statistically insignificant (p> 0.05). The highest amount of mineral substance in all samples was potassium while the lowest mineral content was cobalt. The highest amino acid value is asparagine and the lowest amino acid value is determined as proline. The highest amount of organic acid was found as gibberellin and the lowest was maleic acid. It has been determined that the product is safe from microbiological aspects. As a result of sensory analysis of the most popular fruit leather were determined dried in the shade.