Evaluation of quality properties of freeze-dried fruit slices obtained from fruit pulp

In this study, sour cherry, dragon fruit powder or black carrot concentrate were added to banana puree at different ratios and crispy fruit slices were produced by using freeze drying technology. Physicochemical, quality, nutritional and sensory properties of purees prepared for the production of fruit crisps and four fruit crisps produced in different formulations were investigated during 3 months of storage (month 0, month 1, month 2 and month 3). pH, titratable acidity, total dry matter (TDM), ash, water activity (aw), color, texture, HMF, ascorbic acid, total phenolic content (TPC), total monomeric anthocyanin (TMA), antioxidant activity (DPPH, FRAP), phenolic compounds, sugar (glucose, fructose, sucrose), organic acid (citric acid, malic acid), total dietary fiber, protein, fat, mineral content and statistical analyses of the samples were performed. The unique phenolic components of the samples were determined by HPLC as S3KG, S3KGG, S3KGGS, S3KGGF, S3KGGK, C3R, C3GR, chlorogenic acid, caffeic acid, p-coumaric acid, sinapic acid, neochlorogenic acid, gallic acid, (+) catechin, (-) epicatechin and syringic acid, and also betanin, isobetanin. TDM values were determined to be above 95% in all samples and aw values were determined between 0.188 and 0.219. Ascorbic acid, TPC and TMA content, DPPH and FRAP values were determined to be the highest in samples containing black carrots with storage, but a decrease was observed with storage. According to the sensory analysis results, the product with dragon fruit powder and sour cherry added to banana received the highest appreciation. The aim of the crispy slices containing four different banana main components is to create a healthy, innovative and alternative fruit crisp. Colorful products with rich nutritional content obtained by freeze drying were also liked in sensory evaluations.