Optimization and Quality Evaluation of Red Banana–Mango Composite Fruit Leather Using Response Surface Methodology

The current study aimed to develop and evaluate a fruit leather made from red banana (Musa acuminata var. Red Dacca) and mango (Mangifera indica) as a fruit product with added value. Fruit leather is a dehydrated snack made from fruit. It offers a longer shelf life while keeping important nutrients and flavors. In this study, ripe red banana and mango pulps were mixed in various proportions with liquid glucose to improve sweetness, texture, and stability. We used Response Surface Methodology (RSM) to optimize the recipe and examine how the variables affected product quality. We analyzed the produced fruit leather for physicochemical properties such as moisture content, ash, protein, fat, carbohydrates, titratable acidity, total sugars and energy value. Texture Profile Analysis was performed to evaluate qualities like hardness, cohesiveness, springiness, gumminess, and chewiness. We also assessed functional properties, including antioxidant activity and total phenolic content. Shelf-life studies were conducted over one month under regular storage conditions. Microbial analysis included total plate count, yeast and mold count and coliform count to check product safety. The results showed that the optimized recipe had desirable physicochemical properties and acceptable texture. The microbial load stayed within safe limits during storage. The product also demonstrated good antioxidant potential. Overall, the study shows that using Musa acuminata var. Red Dacca and Mangifera indica can successfully create a nutritious fruit-based snack. This research highlights the potential of this product as a functional food with added value in the fruit processing industry.

Red banana, Mango, Fruit leather, Response Surface Methodology (RSM), Physicochemical properties

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